Current Week Meals

4 dinners this week — ordered by ingredient freshness (most perishable first).

Night 1 — Mexican Street Corn Pasta 🌽 (carryover)

• Mexican Street Corn Pasta — charred corn, lime, cotija, cilantro in a creamy elote sauce; chorizo or chicken add-in for the meat side
• Fresh corn + cilantro are the most perishable → leads off the week. Most other ingredients were already on hand from last week.

Night 2 — Burgers 🍔

• Burgers — classic American style; beef patties for the meat eaters + a plant-based/black-bean patty for the veg side, customizable toppings
• Ground beef and lettuce/tomato are perishable → early week. Kid-friendly with build-your-own toppings.

Night 3 — Homemade Pizza 🍕 (project night)

• Pizza — build-your-own pies on Whole Foods dough; split veg (mushroom, bell pepper) and meat (pepperoni) toppings
• The have-time-to-cook night. Dough + mozzarella hold well mid-week; fun to make with a toddler.

Night 4 — French Onion Grilled Cheese 🧀 (new)

• French Onion Grilled Cheese — caramelized onions + Gruyère on buttery sourdough, with a warm broth for dipping (beef au jus for the meat eater, veg broth for the vegetarian)
• Mostly shelf-stable (onions, bread, broth) → anchors the end of the week. Fully vegetarian as written; only the dip broth splits.