Stubbs Merrill - Food52: A New Way to Dinner

THE WEEK AHEAD

THE RECIPES

HOW THEY COME TOGETHER

DINNER ONE

Turbo Jook with Baby Mustard Greens

Coconut Dream Bars

TO DO TODAY Reheat half of the jook, , and put out the jook toppings.

DINNER TWO

Oxtail Stew

Farro

Brussels Sprouts Salad with Anchovy Dressing

Chocolate Ice Cream with Hot Honey and Maraschino Cherries

TO DO TODAY Reheat half of the stew and half of the farro. Prep the brussels sprouts and dress the salad. Scoop and top the ice cream for dessert.

DINNER THREE

Jook with a Fried Egg on Top

Mango ice cream from the store

TO DO TODAY Gently reheat the jook. While it warms, fry some eggs and get the toppings ready.

DINNER FOUR

Farro with Mustard Greens, Almonds, Currants, and Shaved Cheese

Coconut Dream Bars

TO DO TODAY Put together and dress the farro.

DINNER FIVE

Oxtail Hash over Toast

Mustard greens salad

Chocolate Ginger Ice Cream Sandwich

TO DO TODAY Make the ice cream sandwiches and chill before dinner. Cook the hash with the leftover oxtails. Dress some mustard greens with olive oil and lemon juice.

BROWN BAG LUNCHES

Farro and Brussels Sprouts Salad

Mustard Greens Salad with a Ham and Butter Sandwich

Brussels Sprouts Salad with Anchovy Dressing and Hard-Boiled Egg plus Greek Yogurt

GAME PLAN

TO MAKE OVER THE WEEKEND

Turbo Jook with Baby Mustard Greens

Oxtail Stew

Farro

Brussels Sprouts Salad with Anchovy Dressing

Coconut Dream Bars

TODAYS THEME: LOW AND SLOW

Youll need about 2 to 2 hours to get it all done.

Heat your oven to 350F (175C) and get started on the , pressing the dough into the pan.

While you bake the bars shortbread base, prepare the coconut topping. Spread the topping over the base and bake for a second time.

Dessert is done! On to chopping the vegetables and browning the meat for the .

While the oxtails simmer, cook the saving 2 cups (320g) for the oxtail stew, 2 cups (320g) for the farro salad later in the week, and the rest for a lunch salad.

Now its time for the , aka savory rice porridge. Simmer the rice, pork bones, and aromaticsyoull be all set to put together the toppings later in the week.

While the jook simmers, make the and store in the fridge. Then wash and spin dry all greens and leafy herbs.

The oxtail will still be cooking, but youll be done with all your prep work. Go do something funor do nothing!until the oxtail is tender.

A slimmed-down strategy for a busy weekend. Make a simple green salad with a vinaigrette instead of the brussels sprouts salad and save the coconut dream bars for another day; buy coconut ice cream instead. This slimmer plan should take 1 hours of active prep time.

GROCERY LIST

PRODUCE

Brussels sprouts, 1 pound (450g)

Carrots, 2

Celery, 8 inner stalks

Garlic, 1 clove

Ginger, 1 large nub about the size of a wine cork

Horseradish root, 1 hunk

Lemons, 4

Limes, 2

Scallions, 4

Yellow onions, 3 small

Young mustard greens, baby kale, or spinach, 2 large bunches

HERBS

Cilantro, 1 bunch for garnish

Flat-leaf parsley, 1 handful chopped

Marjoram or thyme, 4 sprigs, or 1 teaspoons dried marjoram

SPICES

Ground cinnamon, teaspoon

Ground cloves, teaspoon

Piment dEspelette or other ground chile, large pinch

PANTRY

Anchovy fillets, 3

Extra-virgin olive oil, cup (175ml), plus more to have on hand

Green olives, cup (80g) chopped

Farro, 2 cups (450g)

Fish sauce, for garnish

Grainy mustard, 2 teaspoons

Jasmine or basmati rice, 2 cups (370g)

Mikes Hot Honey, for dessert

Peeled whole Italian tomatoes, 2 (28-ounce/794g) cans

Sesame oil, for garnish

Soy sauce, for garnish

Sriracha or Cholula hot sauce, for garnish

Tomato paste, 3 tablespoons

BAKING AISLE

All-purpose flour, 1 cups (155g)

Almonds, cup (70g) chopped

Baking powder, teaspoon

Currants, cup (40g)

Italian Maraschino cherries, for dessert

Light brown sugar, 1 cup (220g) firmly packed

Unsweetened coconut flakes, 1 cups (120g)

Pure vanilla extract, 1 teaspoon

Walnuts, 1 cup (120g) chopped

DAIRY AND EGGS

Unsalted butter, cup (110g), plus more to have on hand

Eggs, 7

Greek yogurt, for lunch

Heavy cream, 3 tablespoons

Shaved Pecorino (preferably from a wedge), about cup (70g), plus more for serving

MEAT AND SEAFOOD

Cured ham (such as speck, prosciutto, or salami), thinly sliced

Italian or other pork sausages, 1 pound (450g)

Oxtails, 6 pounds (2.7kg) (trimmed weight)

Pancetta, 6 ounces (170g)

Raw pork or chicken bones, 2 pounds (900g)

BOOZE AND SUCH

White wine, 1 (750ml) bottle

FREEZER

Chocolate ice cream, for 2 desserts

Mango ice cream, for dessert

BAKED GOODS

Airy country bread or white sandwich bread, 4 thick slices

Baguette or wheat sandwich bread, for lunch

Chewy ginger cookies (ideally from a good bakery), 8