As we closed the (apartment) door on our third full week working from home (and not going anywhere), I noticed our old ways trickling back into our dinnertime. Sure, themes of flavors have emerged, but I suddenly realized we had begun incorporating real recipes into the week, once again.

Instead of improvising nightly, we started planning ahead, just a little, which allowed us to pick certain dishes (as we had been doing prior to the quarantine), which felt immensely comforting and calming. I know it’s tricky with grocery shopping these days, but with just a smidge of planning, and organizing your (food) supplies, some really excellent meals are possible to make at home.

Of course, this week also brought our first night of eating leftovers from the night before (we usually have them at lunch) as well as the new standards including pizza Sunday and a re-imagined version of a favorite dish. To balance out the recipe nights, we had a couple improvisations, too. Don’t worry; we don’t have everything figured out. We deal with all of this day-by-day, just like you.

I understand that not everyone is able (or chooses) to make a big dinner each night, but may I suggest you find a little inspiration from this latest set of meals. I believe that there is a chance, someday, that everyone will want to create a delicious dinner to enjoy right at the kitchen table. Or the couch. Or the floor. No judgement. Just please, #stayhome.

Pork and Noodle Soup with Ginger and Toasted Garlic

Recipe by Alison Roman for New York Times Cooking

By the time we were able to find ground pork in a grocery store, I was practically pacing in anticipation of making this meal. I had read all about it, saw many, many people cook it on Instagram, and was drooling from the flavors promised in the dish. Thankfully, the dinner lived up to the hype. And then some.

This soup was ridiculously flavorful, a little spicy, and so cozy, which was perfect given we had it on a very rainy, cold night. The broth was an amped up version (I think) of my old favorite “wonton soup” of my childhood at the local Chinese restaurant.

However, this broth was far more bold and filled with rice noodles, ground pork, and spinach (yum yum). Also, the toasted garlic and chopped scallions on top added just the right bit of crunch to every bite. Plus, who doesn’t love toasted garlic?! Healthy and delicious.

Of course, you could probably make this meal with a different ground meat, but I like to stick to the recipe as-written, at least the first time we make it. It was advertised as a soup that’s made with pantry staples, which it was, but keep in mind not everyone keeps the same “staples” in their pantry.

My recommendation? Find everything you need for this soup and make it immediately. In fact, maybe order double of everything because you’ll want to make it again. I know I do. ;)

Chicken Sausage and Avocado Wrap with Roasted Potato Wedges

Original creation.

Since we went full-on recipe for Monday, we opted to go for the other extreme on Tuesday: no recipe whatsoever. Do what you need to do! And on that particular night, I had no desire to find a recipe or imagine anything too imaginative (read: exciting).

We had bought GF pita over the weekend so we decided to use those as a base and create a semi-taco-ish-type meal with chicken sausage, mushrooms, mashed avocado, and tomatoes. All in all, it was actually really yummy thanks to the flavorful chicken sausage and mushroom mix plus that mashed avocado. Honestly, I like adding avocado to almost everything. It’s just so good and adds a welcome creamy texture to every taco-style dinner (or throw it in salads).

Alongside that taco-pita creation, we made roasted potato wedges. While we ended up roasting them a bit longer than preferred (extra crisp), I must admit we still ate them all. When in doubt, dip potatoes in ketchup or mayo. It makes them taste a lot better! A fact I will always believe and I hope you do as well.

Traditional recipes are fantastic, but there are nights when you just can’t. And that is completely acceptable, sometimes even encouraged, during times like these. As long as you’re staying home, you’re doing this right.

Creamy Chickpea Pasta with Spinach and Rosemary

Recipe by Alexa Weibel for New York Times Cooking

By Thursday night, I determined it was time for a meatless meal. We had opted for the easiest leftovers the night prior (more soup and a pack of frozen potstickers), so I was in the mood for a formal recipe once again. I had saved this one for a long time, just waiting for the right night. Turns out, last Thursday was the exact right night to make this dinner. It was unbelievably delicious, fabulous, and phenomenal. And it was meatless!

It was a bold move to pick this recipe without checking the cabinets first, but I was feeling confident. And I just had to have it. Admittedly, we did not have cream to make it creamy, but turns out substituting some milk and butter worked just fine! And since we forgot rosemary on our last shopping trip (it’s not a common item to buy, I know), we substituted with dried oregano. What do you know? That worked well, too! Minor substitutions resulted in one heck of an amazing dinner.

My favorite aspect of this dinner was that the chickpeas and greens swirled with the pasta were amazing, but to take it even further, crispy chickpeas got sprinkled over the top of the dish to make it even more excellent. Chickpeas everywhere! Creamy goodness everywhere! A magnificent meatless meal created. And inhaled. The leftovers were spectacular, too. ;)

Asian Szechuan Beef Bowl

Recipe for Szechuan Beef from The Lemon Bowl.

Friday nights are turning into improv dinner nights and I don’t mind one bit. For this particular evening, I was craving Asian food flavors, so we turned to one of our favorites, but adjusted for the ingredients we had at home. Sound familiar? It should! We are getting used to making swaps here and there based on what we have available or making changes based on preferences.

One of my favorite meals is the “Asian Szechuan Beef Lettuce Cups” from The Lemon Bowl; the flavors are awesome and it’s a really quick dish for a busy day. However, we did not have lettuce cups. No problem! We made the same Szechuan beef, but served it over jasmine rice instead. Problem solved! And to enhance the beef, we added red pepper and onion while it cooked. So delicious!

By making minor adjustments to an already-great recipe, we kept it delicious and possible given our pantry/fridge contents. I strongly recommend you do the same.

Not only was this a flavorful and filling Friday night dinner, it was also quick (just like the original) which allowed us to begin our weekend even sooner. I’m not sure about you, but we treat Friday nights these days just like Friday nights of months prior: with a lot of relaxing and TV. :)

Greek Lamb Meatballs and Salad

Recipe for Greek Lamb Meatballs is from Half-Baked Harvest.

Before we jump to pizza, I must tell you about our Saturday night treat: lamb meatballs! We were lucky to find ground lamb in stock during our prior week’s shopping and I couldn’t resist making my favorite meal with the lucky find.

Greek lamb meatballs are very easy to prepare (especially with the recipe linked above) and really deliver on flavor (you could use beef instead of lamb if you prefer). We baked the meatballs, made a homemade Tzatziki sauce, and put it all in one of the remaining GF pitas we had in the fridge. So good!

To keep it balanced, we added a simple tomato/cucumber/onion/dill salad. Lamb meatballs are very filling so the salad was a great pairing for this particular dish. My original choice had been more potato wedges, but we skipped them. Maybe next time. ;)

Sausage, Peppers, and Onion Pizza

Original creation. Crust is by Ugly’s Gluten Free Bakery.

We closed the weekend with what else? Pizza. I’m loving this tradition we created amidst the chaos and it’s something I look forward to each week. Why didn’t we start this joyful meal plan sooner? Pizza on Sunday night is the perfect way to close the weekend and simultaneously begin a new week. It’s such a happy meal. Plus, it’s the most versatile dinner out there!

With pizza, the topping options are endless and no one will ever care if you make a repeat pie from one week to the next. We have definitely made this combo before, but it was too good to not make it again. I loved the spicy sausage, crunchy peppers and sweet onion, chopped tomatoes, and a hearty amount of shredded mozzarella (my signature).

Pizza is an indulgence and I will never apologize for my heavy hand with the toppings. More is more. The bigger and bolder the flavor, the better.

And while I have admitted to wanting a more pared-down pie next week(!), I refuse to waiver on quality of toppings. What am I thinking of for our next pizza? Well, you will just have to wait and see. :)

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Thank you for reading and being a part of this community. I hope we’ve inspired you to get cooking and make a delicious meal, or two, during your time at home.

Enjoy, stay safe, and be well.

Mollie and Seth

Stay Home and Cook: Week Three. Still cooking.