Thank you so much to everyone who has shared such kind feedback about my Instagram Stories. A few weeks ago I recorded a series of short stories in the supermarket—talking about foods I enjoy, sharing simple tips for navigating grocery aisles, and offering small ideas that make meal prep easier. I had no idea those quick clips would connect with so many followers, and I’m truly grateful. One limitation of Insta Stories is that they disappear after 24 hours when viewed there, so I’ll keep posting highlights here for anyone who missed them. Right now I’m in Palm Springs and taking a break from grocery shopping this weekend, but I plan to keep sharing clips every time I’m at the market.

Below is a flexible, weeklong dinner planner you can adapt to your schedule and pantry. Many of these dinners are designed to use leftovers effectively and require minimal fuss on busy nights.

Monday: Marcella Hazan’s rice and smothered cabbage soup. It’s hearty and simple—if appetites are extra big, serve with avocado and radish toasts or make a quick naan pizza using supermarket naan topped with cheese and whatever vegetables you have, then bake until warm and the cheese melts.

Tuesday: Kibbeh kebabs served with pita or lettuce cups and tahini sauce. On the side, a Shirazi-style salad (tomatoes and cucumbers) is refreshing; if those produce items are out of season, swap in a crisp cabbage slaw or a classic green salad.

Wednesday: Slow-cooker white bean soup with sausage (omit sausage to keep it vegetarian) and collard greens. Pair this with corn bread for a comforting, satisfying meal.

Thursday: Chicken adobo with turmeric rice and peas, and roasted cauliflower. The adobo brings bright savory flavors that pair beautifully with the warm, fragrant rice and simply roasted veg.

Friday: Tacos—use turkey, beef, or tempeh depending on your preferences. Make extra meat to turn into a soup on Saturday. Serve with Mexican-style black beans and a simple green salad featuring radishes and red cabbage, dressed with a cumin vinaigrette for a bright finish.

Saturday lunch: Taco soup made from leftover taco meat, chopped corn tortillas, and salsa simmered in chicken or vegetable stock until hot and the tortillas become tender. This is an excellent way to use leftovers and feed a crowd with minimal effort.

Sunday: Baked chicken with tomatoes, olives, and capers for a lively, Mediterranean-style main. Alongside it, serve a vegetarian chopped antipasto salad with beans, roasted vegetables, and briny accents—an easy, colorful finish to the week.

To make the week easier, here are suggested prep tasks you can do ahead of time. These small investments will save time on busy nights and improve the flavor of your meals.

Sunday prep suggestions:

• Wash, dry, and cut cabbage for the soup. You can also prepare the slow-simmered cabbage a day ahead so flavors develop.
• Make a batch of stock (chicken or vegetable) for soups and freeze any excess for Saturday’s taco soup.
• Prepare the kibbeh mixture and refrigerate so it’s ready to shape and cook.
• Wash collard greens and store them wrapped in a damp towel in the refrigerator.
• Mix taco seasoning and store it in a jar for quick taco nights.
• Whip up salad dressings in advance; they’ll keep in the fridge and make salads effortless.

Midweek (Wednesday) prep suggestions:

• Marinate the chicken for Thursday’s adobo so the flavors deepen.
• Trim and prep cauliflower florets, ready for roasting.
• Wash salad greens and keep them crisp in an airtight container.
• Soak and cook black beans ahead of time; reserve the cooking liquid for making saucy Mexican-style beans the next day.
• Soak and cook chickpeas for Sunday’s chopped antipasto salad.

These steps are designed to reduce evening stress and help you enjoy more relaxed dinners. If you want, adapt the plan to your family’s preferences and seasonal produce: swapping proteins, changing salads, or simplifying side dishes works perfectly. I’ll continue sharing market finds and quick tips on Instagram and here, and I appreciate all of your messages and ideas that keep this community inspiring and delicious.