Peace of mind is what we all crave and where we all strive to arrive. But how do you get there? Do you meditate, take a bath, get a massage? Do you take a run or swim a mile a day? For lots of us, the biggest puzzle piece is deciding what to eat for the week and then setting ourselves up for success, which for many of us means organizing our grocery lists and starting our cooking process before the week has even begun.
We may not have all of it figured out, but Sunday cooking is a major stress-reliever, both when we're in the kitchen, tasting our favorite soup straight from the pot, and during the rest of the week, knowing that the major legwork has already been done. Let these recipes guide you towards an easy (well, easier) week, and the only thing you'll have to dread is waking up early to take out the dog.
Treat yourself to a slice or two of Coconut Quickbread for dessert—and then toast up leftover slices for breakfast, or stick cubes in lunchboxes, or have some slathered with Key Lime Curd for a mid-afternoon snack. That sounds like a great idea to us.
To make your day of cooking a bit simpler, we've written your grocery list for you:
From the refrigerated and dairy case:
1/2 cup half and half 1 3/4 cups heavy cream 1 cup grated Parmesan 1/4 cup grated Pecorino Romano 1 1/4 cups milk
From the produce department:
2 large fennel bulbs, sliced thin, fronds reserved 3 large shallots, sliced thin 1 pound chard, stems and leaves 1 pound ramps 1/2 lemon 20 to 25 romaine leaves 2 avocados 1 lime
From the dry goods, bulk, and international aisles:
1 tablespoon fennel pollen, divided 1 pinch saffron 1 pound spaghetti 2 oil-cured anchovy fillets 1/4 cup white wine vinegar 1/4 cup sherry vinegar 5 ounces unsweetened, shredded coconut
From the meat and fish counters:
2 pounds freshest wild mussels 1 link sweet Italian sausage 1 cup chopped Pancetta
From the liquor store:
1/2 cup Pernod 1/3 cup white wine
We're assuming you have a healthy supply of garlic, red pepper flakes, olive oil, salt, butter, whole-grain mustard, Dijon mustard, black pepper, eggs, vanilla extract, all-purpose flour, baking powder, and sugar. If you don't, add them to your list.
First three photos by James Ransom, fourth by Phyllis Grant, and last by Alexandra Stafford
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).