Meal plan

Week of 2026-05-24 – 2026-05-28

Source: plans/2026-05-24/final.json · rendered by render_html.py

v1.json (2026-05-21) — JSON-native plan for Memorial Day week with guest-hosting constraints. NO Sunday cook (Sun is unstructured / no formal meal); Monday is the BIG cookout for the family + 6 visiting adults + 4 visiting kids Elio's age. All three plans grill-forward. Plan C uses 3 archive candidates (spatchcocked chickens Mon + Zakarian rhubarb pork Wed + Mediterranean Dish swordfish Wed for Plan B). Legacy v1.md, v2.md, v3.md, final.md from prior sessions remain in this directory as pre-JSON-refactor audit history.

Seasonal context — late May 2026 (Memorial Day week), Chicago
Local peak: asparagus (Michigan, last good week of peak), rhubarb (peak month — last of May), spinach, salad greens, arugula, radishes, scallions, leeks
Local emerging: garlic scapes (very late May — just starting; brief peak window opens), first local strawberries (late May; should be at Green City Market this weekend), sugar snap peas (very late May)
Treasures in window: first local strawberries (the season-defining moment), garlic scapes (just emerging, brief window), peak rhubarb (last week of the rhubarb month), last of peak MI asparagus
Cultural events: Memorial Day (2026-05-25)
Weather: Late-May Chicago: typically 60-75°F with intermittent showers. Plan for outdoor grilling Monday; have an indoor backup (oven-finish for ribs, kabobs onto a sheet pan) if rain shows up. Wed cooks across all plans are grill-friendly + adaptable.
At a glance
Plan A — American BBQ — Memorial Day cookout spreadPlan B — Greek grill spread — lamb + chicken souvlaki Monday, swordfish WedPlan C — Spring treasures — spatchcocked chickens + scape chimichurri Monday, rhubarb pork Wed
MondayBIG cookout — St. Louis ribs (6 racks) + cheeseburger/brat station + cookout sides for 10 adults + 5 kids, spans Mon party + Tue/Wed family leftoversBIG cookout — Greek lamb + chicken souvlaki skewers + grilled pita + village salad for 10 adults + 5 kids, spans Mon party + Tue/Wed family leftoversBIG cookout — 4-5 spatchcocked chickens (~18 lb total) + scape chimichurri + first-strawberry feta salad for 10 adults + 5 kids (from archive)
TuesdayPulled-rib sandwiches w/ slaw — leftover rib meat shredded on toasted potato rollsLamb-and-chicken gyros — sliced skewers crisped + tzatziki in pitaChicken-asparagus grain bowls w/ chimichurri vinaigrette + strawberry accent
WednesdayGrilled flank steak w/ chimichurri + grilled asparagus — 4 lb, ~25 min, family-only, 2 dinnersGrilled swordfish w/ Mediterranean spice — 4 lb frozen, ~25 min, family-only, 2 dinners (from archive)Rhubarb-glazed pork tenderloin (Zakarian, from archive) + grilled asparagus + new potatoes, 2 dinners
ThursdayFlank-steak salad w/ chimichurri vinaigrette + grilled scallionsCold swordfish over Greek grain bowl — farro + cucumber + fetaCold pork tenderloin over arugula w/ strawberry-rhubarb vinaigrette
The canonical Memorial Day spread. Monday is a multi-protein cookout: St. Louis ribs as the centerpiece, plus cheeseburger-and-brat station for variety (kids + guests with different preferences), with classic cookout sides (potato salad, coleslaw, grilled corn). Wed mid-week is grilled flank steak w/ chimichurri — lighter, family-only.
BIG cookout — St. Louis ribs (6 racks) + cheeseburger/brat station + cookout sides for 10 adults + 5 kids, spans Mon party + Tue/Wed family leftovers
Monday cook

BIG cookout — St. Louis ribs (6 racks) + cheeseburger/brat station + cookout sides for 10 adults + 5 kids, spans Mon party + Tue/Wed family leftovers

Mon party (10 adults incl. Alejandro + 5 kids incl. Elio) + family leftovers Tue + Wed. ~10 adults × 10 oz cooked party-portion + Alejandro bump + 5 kids × 3 oz + 15% buffer = ~125 oz cooked for Mon. Plus family leftovers Tue + Wed (~50 oz cooked each day = 100 oz). Total cooked target ~225 oz across the spread. Ribs as centerpiece (~14 lb raw bone-in @ 50% yield = ~7 lb / 112 oz cooked) + cheeseburgers/brats (~4 lb ground @ 75% yield = 3 lb / 48 oz cooked, plus ~2 lb brats / 32 oz cooked) = ~190 oz cooked. Augmented by sides (potato salad, coleslaw, corn). Enough for the party + 2-3 days of family leftovers.

Full recipe ▾
Real recipe (Memorial Day BBQ spread with St. Louis ribs as the centerpiece)
Last Meal Memphis-Style Spareribs — Meathead, AmazingRibs

Memphis-style St. Louis pork ribs — dry-rubbed with paprika-brown-sugar-mustard-garlic blend, slow-roasted in the oven Sunday-into-Monday, finished on the grill Monday afternoon for caramelized bark. The Memorial Day cookout centerpiece.

Ingredients
  • 6 racks (~14-16 lb total) St. Louis pork ribs (scaled for guest party + 2 days family leftovers)
  • .5 cup Memphis dust dry rub (paprika, brown sugar, salt, garlic powder, onion powder, mustard powder, black pepper, cayenne)
  • thin slather yellow mustard (binder for the rub) (optional)
  • 2 cups Memphis-style BBQ sauce (vinegar + tomato + brown sugar)
Method
  1. Sun afternoon: remove membrane from rib backs (slide butter knife under, grab with paper towel, peel). Slather lightly with mustard; apply dry rub generously on all sides; wrap in foil; refrigerate overnight.
  2. Mon morning (~6 hr before serving): heat oven to 225°F. Place ribs bone-down on foil-lined rack-set sheet pans (two pans if needed for 6 racks). Bake uncovered 4 hr until toothpick slides through with little resistance.
  3. Mon afternoon (~45 min before serving): heat grill to medium-high.
  4. Brush ribs with BBQ sauce. Grill bone-down 5 min; flip; grill 3 min; re-brush; flip again 2 min for caramelized crust.
  5. Rest 5 min before slicing between bones.
Pitfalls
  • Don't skip removing the membrane — chewy if left on.
  • Watch the sugar in the BBQ sauce when grilling — burns fast at medium-high.
  • Two oven pans of ribs at 225°F: rotate pans every 90 min for even cook.
  • If it's raining Monday: skip the grill finish; broil the saucy ribs in the oven 5 min instead.
Optional / bonus
  • Memphis-traditional: brush with thinned BBQ sauce + apple cider vinegar instead of straight sauce.
  • Serve a second sauce on the side (NC-style vinegar-pepper) for guests who prefer less sweet.
Active 60 min · Total 360 min · Holds pre 2d / post 4d
Side: Cheeseburger + bratwurst grill station — Second-protein station for guests + kids — quarter-pound cheeseburgers on potato rolls and grilled bratwursts on hoagies. Covers preferences that aren't into ribs and gives kids easy-to-eat options. 4 lb 80/20 ground chuck; 12 bratwursts; 16 American cheese slices; 16 potato hamburger buns; 12 hoagie or hot-dog buns; 2 large yellow onion; 1 jar dill pickles; 1 of each ketchup + yellow mustard + mayo; 1 small jar sauerkraut. Form burger patties (don't overwork the meat); season with salt + pepper just before grilling. (+4 more) · Active 35 min · Total 35 min · Holds pre 2d / post 2d
Side: Classic cookout potato salad — Yukon Gold potato salad with hard-boiled eggs, mayo, Dijon, sweet pickles, celery, scallions — make Sun for best flavor (improves overnight). 5 lb Yukon Gold potatoes; 6 hard-boiled eggs; 1.5 cups mayonnaise; 3 Tbsp Dijon mustard; 3 Tbsp pickle brine; 1.5 cups celery; .75 cup sweet pickles; 6 scallions; for garnish smoked paprika. Boil potatoes whole in salted water 18 min; drain; cool slightly; peel and dice. (+4 more) · Active 25 min · Total 60 min · Holds pre 4d / post 3d
Side: Cookout coleslaw — Crunchy green-cabbage slaw with shredded carrot, mayo, cider vinegar, sugar, celery seed. 2 small heads green cabbage; 4 carrots; 1 cup mayonnaise; .25 cup apple cider vinegar; 2 Tbsp sugar; 2 tsp celery seed; to taste kosher salt + pepper. Toss shredded cabbage + carrots in a colander with 1 Tbsp salt; let drain 30 min; pat dry (prevents watery slaw). Whisk mayo + vinegar + sugar + celery seed + pepper. Toss veg with dressing; rest 30 min before serving. · Active 15 min · Total 60 min · Holds pre 3d / post 2d
Starch: Grilled corn on the cob — Sweet corn grilled in the husk or naked, brushed with butter + salt. Plain version for kids; elote-style optional for adults. 15 ears fresh sweet corn; 1 stick salted butter; 3 lime; 4 oz cotija or queso fresco; 1 Tbsp chili powder; 1 small bunch cilantro. Brush ears with melted butter + salt. (+3 more) · Active 15 min · Total 15 min · Holds pre 3d / post 2d
Elio: Plain rib meat off the bone + plain quarter of a cheeseburger + plain buttered corn + a scoop of potato salad. Skip the elote dusting + brats (sausage casing texture can be tough for 2-year-olds). He'll graze across the spread.
AI alternative — inspired by Carolina BBQ tradition
Smoked pulled pork shoulder spread (slower, single-protein-focused)
Smoked pulled pork shoulder Memorial Day spread

Alternative single-protein cookout — slow-smoked or oven-pulled pork shoulder served with NC-style vinegar sauce, slider buns, and the same cookout sides. Easier than juggling 6 racks of ribs + burgers + brats, especially if guests are extending into a long afternoon.

Ingredients
  • 12-14 lb bone-in pork shoulder (Boston butt) (one big shoulder, ask butcher to leave the bone in)
  • .5 cup Memphis dry rub
  • thin slather yellow mustard (optional)
  • 2 cups NC vinegar-pepper sauce (cider vinegar + crushed red pepper + brown sugar + salt)
  • 24 soft slider buns or Hawaiian rolls
Method
  1. Sun afternoon: salt + rub the shoulder generously; refrigerate uncovered overnight.
  2. Mon morning (~9 hr before serving): heat oven to 250°F (or smoker if available). Place shoulder fat-cap-up on a rack-set sheet pan. Cook 8-10 hr until internal hits 195-205°F and bone wiggles loose.
  3. Rest 30 min foil-tented. Shred meat by hand with two forks (discard fat cap, save the jus).
  4. Toss pulled meat with 1 cup of the vinegar sauce + a few spoons of jus.
  5. Serve on slider buns with extra sauce on the side.
Pitfalls
  • Pork shoulder is forgiving but timing must work — start the oven by 7 AM for a 4-5 PM dinner.
  • Don't pull it too soon — under 195°F internal and it won't shred.
Active 30 min · Total 540 min · Holds pre 2d / post 4d
Elio: Plain pulled pork pieces (no sauce) + a slider bun. Easy for the kid.
Tuesday · freshening

Pulled-rib sandwiches w/ slaw — leftover rib meat shredded on toasted potato rolls

Full recipe ▾
Real recipe (Shred leftover rib meat off the bone, mix with sauce, pile onto toasted buns with slaw)
Pulled-rib sandwiches with cookout slaw

Classic Day-2 BBQ move — pull rib meat off the leftover bones, warm in a skillet with sauce, pile onto toasted potato rolls with a spoon of the leftover coleslaw on top (the slaw is the textural counter, not a side).

Ingredients
  • ↩ from Monday's main: ~30 oz meat leftover Memphis ribs (pulled off bones)
  • ↩ from Monday's sides: ~2 cups leftover coleslaw
  • 8 soft potato or brioche buns
  • .5 cup BBQ sauce (additional, for re-saucing)
  • 2 Tbsp butter (for toasting buns)
  • 16 dill pickle slices
Method
  1. Pull rib meat off the leftover bones; chop into rough shreds.
  2. Warm meat in a skillet over medium with .25 cup BBQ sauce + 2 Tbsp water; toss to coat; 3 min until heated.
  3. Toast bun interiors in butter on a griddle.
  4. Build: bottom bun → pulled rib meat → spoon of coleslaw on top of the meat (the slaw is the textural contrast — not next to it) → pickle slices → top bun.
Active 15 min · Total 15 min · Holds post 0d
Elio: Plain pulled rib meat + a halved bun + a few pickle slices on the side.
AI alternative
Rib-meat tacos with quick chipotle slaw
Pulled-rib tacos with chipotle slaw

Mexican-leaning alternative — leftover ribs on warm corn tortillas with chipotle-spiked slaw, avocado, pickled red onion, lime.

Ingredients
  • ↩ from Monday's main: ~30 oz leftover pulled rib meat
  • ↩ from Monday's sides: 1.5 cups leftover coleslaw
  • 1 chipotle in adobo (minced + 1 Tbsp adobo sauce)
  • 12 small corn tortillas
  • 2 avocado (sliced)
  • .5 cup pickled red onion
  • 1 small bunch cilantro
  • 3 limes
Method
  1. Stir chipotle + adobo sauce into leftover coleslaw; rest 5 min.
  2. Warm rib meat in a skillet with 2 Tbsp BBQ sauce + 2 Tbsp water 3 min.
  3. Warm corn tortillas (dry skillet or wrap in foil at 350°F 5 min).
  4. Build tacos: tortilla → rib meat → chipotle slaw → avocado → pickled onion → cilantro → lime.
Active 15 min · Total 15 min · Holds post 0d
Elio: Plain pulled rib meat + a folded warm tortilla + a quarter avocado.
Grilled flank steak w/ chimichurri + grilled asparagus — 4 lb, ~25 min, family-only, 2 dinners
Wednesday cook

Grilled flank steak w/ chimichurri + grilled asparagus — 4 lb, ~25 min, family-only, 2 dinners

2 dinners × 27 oz family target + 10% buffer = ~60 oz cooked. Flank steak ~20% loss on grill → ~75 oz raw = ~4.5 lb. Round to 4-5 lb flank steak (1 large or 2 medium pieces).

Full recipe ▾
Real recipe
Grilled Flank Steak with Chimichurri — Serious Eats (Kenji)

Salted + tempered flank steak grilled hot for char marks, sliced against the grain, drowned in fresh chimichurri (parsley + cilantro + garlic + red wine vinegar + oil). Argentinian-American crossover.

Ingredients
  • 4-5 lb flank steak (1 large or 2 medium pieces)
  • 2 Tbsp kosher salt
  • 2 Tbsp olive oil
  • 1 tsp cracked black pepper
Method
  1. 2 hr before grilling: salt flank generously both sides; rest at room temp uncovered (dry-brine + temper).
  2. Make chimichurri (see Components); let sit at room temp at least 1 hr.
  3. Heat grill to very hot (charcoal: white-hot coals; gas: max for 10 min). Brush + oil grates.
  4. Pat steak dry; brush with olive oil. Grill 4 min per side for medium-rare (135°F internal). Don't move it; let the sear develop.
  5. Rest 8 min loosely tented.
  6. Slice thin AGAINST the grain (the grain runs the long way; slice perpendicular — non-negotiable for flank tenderness).
  7. Spoon chimichurri generously over slices.
Pitfalls
  • Slicing WITH the grain instead of against it = chewy. Watch the grain direction carefully.
  • Don't overcook past medium-rare (135°F internal); flank goes tough fast.
Components
Chimichurri

Argentine herb sauce — parsley + cilantro + garlic + red wine vinegar + oil. Make ahead; improves with rest.

  • 1 large bunch fresh parsley (leaves + tender stems)
  • .5 bunch fresh cilantro
  • 6 cloves garlic
  • 1 small shallot
  • 1 Tbsp dried oregano
  • 1 tsp red pepper flakes
  • .75 cup red wine vinegar
  • 1 cup olive oil
  • 1.5 tsp kosher salt
  • .5 tsp cracked black pepper
  1. Pulse all ingredients in a food processor to a chunky paste — don't overdo (texture matters).
  2. Let sit at room temp 1 hr minimum before serving.
Active 5 min · Total 60 min · Holds post 5d
Active 25 min · Total 150 min · Holds pre 4d / post 2d
Side: Grilled asparagus (last of MI peak) — Final-week local asparagus on the grill — char-marks, lemon, flake salt. 1.5 lb Michigan asparagus; 2 Tbsp olive oil; 1 lemon; to taste flake salt. Snap woody ends; toss with olive oil + salt. Grill medium-high 4-5 min, turning once. Squeeze lemon at the end. · Active 5 min · Total 10 min · Holds pre 3d / post 1d
Starch: Grilled scallions + warm flour tortillas — Char-blackened whole scallions alongside warm tortillas — wrap-it-yourself fajita-style option. 2 large bunches scallions; 1 Tbsp olive oil; 8 small flour tortillas. Toss scallions with olive oil + salt; char whole on the grill 3 min, turning once. Warm tortillas wrapped in foil on the grill 3 min. · Active 5 min · Total 8 min · Holds pre 3d / post 1d
Elio: Plain sliced steak (skip chimichurri — herb-heavy) + a plain folded warm tortilla + a few asparagus tips.
AI alternative — inspired by Italian tagliata
Italian tagliata — grilled flank w/ arugula + parm
Grilled flank steak tagliata

Italian preparation — same grilled flank, sliced thin, fanned on a warm platter under arugula + shaved Parmigiano + lemon + good olive oil. Cleaner, simpler than chimichurri.

Ingredients
  • 4-5 lb flank steak
  • for dry-brine + brush kosher salt + olive oil + pepper
  • 6 oz baby arugula
  • 4 oz Parmigiano-Reggiano (shaved with a vegetable peeler)
  • 2 lemons
  • .25 cup good extra-virgin olive oil
  • to taste flake salt + cracked pepper
Method
  1. Same dry-brine + grilling method as Real recipe (medium-rare; slice against the grain).
  2. Fan sliced steak on a large warm platter.
  3. Pile arugula on top of the warm steak (it wilts slightly from heat).
  4. Shower shaved parm over.
  5. Squeeze lemon all over; drizzle olive oil; flake salt + cracked pepper.
Active 25 min · Total 150 min · Holds pre 4d / post 2d
Elio: Plain sliced steak + a piece of bread for dipping.
Thursday · freshening

Flank-steak salad w/ chimichurri vinaigrette + grilled scallions

Full recipe ▾
Real recipe (Cold-sliced flank over mixed greens with chimichurri thinned into a vinaigrette)
Flank steak salad bowls with chimichurri vinaigrette

Cold-leaning Day-2 dinner — leftover sliced flank over mixed greens, cherry tomatoes, cucumber, avocado, queso fresco, with the leftover chimichurri thinned with extra vinegar and oil into a pourable dressing.

Ingredients
  • ↩ from Wednesday's main: ~30 oz (room temp 30 min before serving) leftover sliced flank steak
  • 8 cups mixed greens (romaine + arugula)
  • 1 pint cherry tomatoes (halved)
  • 1 English cucumber (sliced)
  • 1 small red onion (sliced thin, soaked in cold water 10 min)
  • 4 oz queso fresco or cotija (crumbled)
  • 1 avocado (sliced)
  • ↩ from Wednesday's main: .5 cup leftover chimichurri (component from Wed recipe)
  • 2 Tbsp red wine vinegar (to thin chimichurri)
  • 2 Tbsp olive oil (to thin chimichurri)
Method
  1. Bring leftover sliced steak to room temp 30 min on counter.
  2. Whisk leftover chimichurri with vinegar + olive oil into a pourable vinaigrette.
  3. Compose bowls: greens base → cucumber + tomato + onion → steak slices fanned on top → avocado + queso.
  4. Dress generously at the table.
Active 10 min · Total 40 min · Holds post 0d
Starch: Crusty bread on the side — Warm bread for the table. 1/2 loaf country bread. Warm in 350°F oven 5 min. · Active 2 min · Total 5 min · Holds pre 3d / post 0d
Elio: Plain sliced steak + cucumber slices + a piece of bread.
AI alternative
Flank steak quesadillas with cheese + chimichurri dip
Flank steak quesadillas

Leftover steak chopped finely into cheese-melt-bound flour tortilla quesadillas, with chimichurri-yogurt dip on the side.

Ingredients
  • ↩ from Wednesday's main: ~30 oz (chopped fine) leftover sliced flank steak
  • 8 medium flour tortillas
  • 8 oz shredded Monterey Jack
  • 4 oz sharp cheddar
  • 2 Tbsp butter (for pan)
  • .5 cup leftover chimichurri
  • .5 cup Greek yogurt
  • 1 lime (juice)
Method
  1. Whisk chimichurri + yogurt + lime juice + salt into a dip.
  2. Heat butter in a large nonstick skillet over medium.
  3. Tortilla in pan; sprinkle cheese on half; steak pieces on top; more cheese; fold tortilla in half.
  4. Cook 2 min per side until cheese melts + tortilla is golden.
  5. Slice each into 4 wedges; serve with dip.
Active 15 min · Total 15 min · Holds post 0d
Elio: Plain cheese quesadilla (skip the steak inside for him).
Mediterranean spread for guests. Monday is multi-skewer Greek street-food — lamb souvlaki + chicken souvlaki on bamboo skewers, with grilled pita, tzatziki, village salad, and grilled vegetables. Handheld, kid-friendly, looks abundant on a platter. Wed mid-week is grilled swordfish (from the candidate archive!) carrying the Mediterranean thread through the week.
BIG cookout — Greek lamb + chicken souvlaki skewers + grilled pita + village salad for 10 adults + 5 kids, spans Mon party + Tue/Wed family leftovers
Monday cook

BIG cookout — Greek lamb + chicken souvlaki skewers + grilled pita + village salad for 10 adults + 5 kids, spans Mon party + Tue/Wed family leftovers

10 adults × 10 oz cooked party-portion + Alejandro bump + 5 kids × 3 oz + 15% buffer = ~125 oz cooked Mon. Leftovers Tue + Wed family ~50 oz cooked each = 100 oz. Total cooked target ~225 oz. Split between lamb (~75% of skewers) and chicken (~25% — kid-friendly mild). Lamb leg ~20% loss grilled cubed → need ~10 lb raw lamb. Chicken thighs ~25% loss → ~5 lb raw boneless thighs. Total ~15 lb raw — substantial.

Full recipe ▾
Real recipe (Mediterranean Dish lamb souvlaki + supplementary chicken souvlaki for variety)
Mediterranean Grilled Lamb Kabobs — Suzy Karadsheh, The Mediterranean Dish

Greek-style lamb skewers — boneless lamb leg cubes marinated in olive oil + lemon + garlic + oregano + rosemary + cumin, threaded with red onion and bell pepper, grilled hot for char marks and a juicy medium interior. Served with warm pita, tzatziki, and village salad — Mediterranean street food assembled at the table.

Ingredients
  • 10 lb boneless lamb leg (cut in 1.5" cubes; ask butcher to cube it)
  • .75 cup olive oil
  • 4 lemon (juice + zest of 2)
  • 12 cloves garlic (grated)
  • 3 Tbsp dried oregano
  • 2 Tbsp fresh rosemary (chopped)
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 Tbsp kosher salt
  • 1 Tbsp cracked black pepper
  • 3 red bell peppers (cut in 1.5" pieces)
  • 2 red onions (cut in 1.5" pieces)
  • 24 wooden or metal skewers (soak wooden 30 min)
Method
  1. Sun afternoon: whisk marinade (oil + lemon + garlic + oregano + rosemary + cumin + coriander + salt + pepper). Add lamb cubes; massage; refrigerate overnight.
  2. Mon afternoon: soak 24 wooden skewers in water 30 min (or use metal).
  3. Thread lamb cubes onto skewers tightly (close-packing browns better), alternating with chunks of bell pepper + red onion. 5-6 cubes per skewer.
  4. Heat grill to high. Brush + oil grates aggressively.
  5. Grill skewers 3 min per side (4 sides for cube edges), 10-12 min total, until well-charred outside, medium-rare inside.
  6. Plate on a large platter; squeeze fresh lemon + scatter chopped parsley.
  7. Serve buffet-style with grilled pita, tzatziki, village salad, and chicken souvlaki (see Sides) on the same platter — guests assemble.
Pitfalls
  • Cube the lamb evenly (1.5" works); uneven cubes cook unevenly.
  • Don't overcook — lamb at medium-rare is ideal; past medium it dries.
  • Make a 'kid skewer' or two from chicken (lower flavor intensity than lamb) for kids who balk at lamb.
Optional / bonus
  • Add cherry tomatoes between lamb cubes on a few skewers for color variation.
  • Brush with extra olive oil + lemon at the table for a fresh finish.
Active 45 min · Total 60 min · Holds pre 2d / post 3d
Side: Chicken souvlaki skewers (kid + variety option) — Boneless chicken thighs marinated in the same Greek marinade as the lamb, on separate skewers — milder flavor for kids and lamb-skeptical guests. 5 lb boneless skinless chicken thighs; .5 cup Greek marinade; 1 large yellow onion; 12 skewers. Sun afternoon: marinate chicken overnight in Greek marinade. (+3 more) · Active 20 min · Total 30 min · Holds pre 2d / post 3d
Side: Greek village salad (horiatiki) — Layered tomato + cucumber + onion + pepper + olive + slab-feta salad with oregano + olive oil. Scale for party. 8 large vine-ripe tomatoes; 3 English cucumbers; 2 small red onions; 2 green bell peppers; 1 cup Kalamata olives; 16 oz Greek feta; .25 cup red wine vinegar; .5 cup good olive oil; 2 Tbsp dried oregano; to taste flake salt. Layer all vegetables in a wide shallow platter. (+3 more) · Active 15 min · Total 15 min · Holds pre 2d / post 1d
Side: Tzatziki — Cucumber-yogurt-garlic-dill dip — the universal Greek sauce. Make Sun for best flavor (improves overnight). 3 cups full-fat Greek yogurt; 2 English cucumbers; 6 cloves garlic; .25 cup olive oil; 2 Tbsp red wine vinegar; 3 Tbsp fresh dill; 1 tsp kosher salt. Grate cucumbers; salt; let sit 15 min; squeeze bone-dry in a clean towel. Combine all ingredients in a bowl. Refrigerate at least 30 min (overnight is best). · Active 15 min · Total 30 min · Holds pre 3d / post 3d
Starch: Grilled pita rounds — Pita rounds brushed with olive oil + grilled for char marks. Soft-warm; wrap-around for kabobs. 20 large pita rounds; for brushing olive oil. Brush pita lightly with olive oil. Grill 30 sec per side over medium-high until char-marked + pliable. · Active 8 min · Total 10 min · Holds pre 4d / post 1d
Elio: A chicken souvlaki cube (mild) + a warm pita + a spoon of tzatziki on the side. He likes yogurt-based dips and will eat the chicken plain. Skip the lamb (more intense flavor) and the village salad (raw onion can be off-putting for 2-year-olds).
AI alternative — inspired by Greek paschal lamb tradition
Whole grilled butterflied leg of lamb (single-protein centerpiece)
Grilled butterflied leg of lamb (Greek marinade)

Single-protein alternative — boneless butterflied leg of lamb in the same Greek marinade, sear + indirect-grill whole, slice across the grain at the table. More dramatic presentation than skewers; less individual portioning.

Ingredients
  • 10 lb boneless butterflied leg of lamb (ask butcher to butterfly)
  • double the Real recipe quantities Greek marinade
  • 5 lb thighs as Real's Sides Plus chicken souvlaki on the side
Method
  1. Sun afternoon: marinate butterflied leg overnight in the marinade.
  2. Mon afternoon: bring to room temp 1 hr.
  3. Heat grill for two-zone (hot direct ~500°F + medium indirect ~350°F). Brush + oil grates.
  4. Sear over hot zone 4 min per side; move to medium zone; close lid 25-30 min until thickest part 130°F (medium-rare).
  5. Rest 10 min. Slice thin across the grain on a slight bias.
  6. Plate with chicken souvlaki + same sides.
Active 30 min · Total 80 min · Holds pre 2d / post 3d
Elio: Plain sliced lamb (interior pieces, less marinade crust) + pita + tzatziki.
Tuesday · freshening

Lamb-and-chicken gyros — sliced skewers crisped + tzatziki in pita

Full recipe ▾
Real recipe (Slice leftover skewer meat; crisp the edges in a skillet; wrap in pita with tzatziki + village salad)
Lamb + chicken gyros with tzatziki + village salad

Mediterranean Day-2 — slice leftover lamb and chicken off the skewers thin, crisp the edges in a hot skillet for that gyro-style char, pile into warm pita with tzatziki, sliced cucumber + onion, and a spoon of leftover village salad.

Ingredients
  • ↩ from Monday's main: ~24 oz (sliced thin off skewers) leftover lamb souvlaki
  • ↩ from Monday's sides: ~16 oz leftover chicken souvlaki
  • ↩ from Monday's sides: 1.5 cups leftover tzatziki
  • ↩ from Monday's sides: ~2 cups leftover village salad
  • 8 pita rounds
  • 2 Tbsp olive oil
Method
  1. Slice leftover meat thin off the skewers.
  2. Heat olive oil in a cast-iron skillet over medium-high.
  3. Sear meat slices 90 sec per side until edges crisp.
  4. Warm pita on grill or dry skillet.
  5. Build gyros: pita → tzatziki smear → meat → spoon of village salad → fold and eat.
Active 15 min · Total 20 min · Holds post 0d
Elio: Plain warm pita + a chicken souvlaki cube + a dollop of tzatziki. He likes the yogurt dip.
AI alternative
Lemon-orzo bowls with lamb and feta
Lemon-orzo Greek bowls with leftover souvlaki

Composed Mediterranean bowls — warm lemon-orzo base, sliced cold lamb + chicken on top, cucumber, cherry tomatoes, Kalamata olives, feta, dill.

Ingredients
  • ↩ from Monday's main: ~36 oz total (sliced) leftover lamb + chicken
  • 1.5 cups dry orzo
  • 2 lemons (zest + juice)
  • .25 cup olive oil
  • .5 cup total fresh dill + parsley + mint (chopped)
  • 1 English cucumber (diced)
  • 1 cup cherry tomatoes (halved)
  • .5 cup Kalamata olives
  • 4 oz feta (crumbled)
Method
  1. Cook orzo in salted water 9 min; drain.
  2. Toss warm orzo with lemon zest + juice + olive oil + salt.
  3. Build bowls: orzo base → meat → cucumber + tomato + olives → feta + herbs.
Active 15 min · Total 20 min · Holds post 1d
Elio: Plain orzo + a piece of plain chicken + a small pile of cucumber.
Grilled swordfish w/ Mediterranean spice — 4 lb frozen, ~25 min, family-only, 2 dinners (from archive)
Wednesday cook

Grilled swordfish w/ Mediterranean spice — 4 lb frozen, ~25 min, family-only, 2 dinners (from archive)

2 dinners × 27 oz family target + 10% buffer = ~60 oz cooked. Swordfish ~90% yield → need ~67 oz raw = ~4.2 lb. Round to 4 lb swordfish steaks. Buy frozen, thaw Tue night.

Full recipe ▾
Real recipe (From archive (status: candidate; previously proposed for 2026-05-31))
Grilled Swordfish (Mediterranean spice rub) — Suzy Karadsheh, The Mediterranean Dish

Meaty swordfish steaks in a bold olive-oil rub of garlic, coriander, cumin, sweet paprika, marinated briefly, then grilled hot for char marks and a juicy interior. Carries the Mediterranean thread through the week.

Ingredients
  • 4 lb (4 steaks ~1 lb each, 1.25" thick) skin-on swordfish steaks ((frozen — thaw Tue night))
  • 6 cloves garlic (grated)
  • 1 tsp ground coriander
  • .75 tsp ground cumin
  • .75 tsp sweet paprika
  • .33 cup extra-virgin olive oil
  • 2 Tbsp fresh lemon juice
  • 1.5 tsp kosher salt
  • .75 tsp cracked black pepper
  • .25 cup fresh parsley (to finish)
Method
  1. Tue night: move swordfish from freezer to fridge.
  2. Wed: whisk garlic + spices + olive oil + lemon + salt + pepper.
  3. Coat both sides of swordfish; marinate at room temp 15 min.
  4. Heat grill medium-high (~450°F); brush + oil grates aggressively.
  5. Grill 4 min per side undisturbed for char marks; pull at 125°F internal (carry-over to 130°F medium).
  6. Rest 3 min loosely tented. Finish with parsley + lemon wedges.
Pitfalls
  • Swordfish dries fast past medium — pull at 125°F internal.
Active 20 min · Total 40 min · Holds pre 1d / post 2d
Side: Grilled zucchini w/ lemon + mint — Quick grilled zucchini planks with lemon + mint. 3 medium zucchini; 2 Tbsp olive oil; 1 lemon; 2 Tbsp fresh mint. Slice; oil + salt; grill 2-3 min per side; finish with lemon + mint. · Active 5 min · Total 10 min · Holds pre 4d / post 0d
Starch: Lemon-herb orzo — Quick orzo pilaf with lemon zest + parsley. 1.5 cups dry orzo; 3 cups water or stock; 1 lemon; .25 cup fresh parsley. Cook orzo 9 min in salted water; drain; toss with olive oil + lemon zest + parsley. · Active 12 min · Total 12 min · Holds post 2d
Elio: Plain swordfish flake + plain orzo + a few zucchini rounds.
AI alternative — inspired by Sicilian
Swordfish puttanesca
Swordfish puttanesca

Pan-seared swordfish finished in puttanesca sauce — capers, olives, anchovy, garlic, tomato.

Ingredients
  • 4 lb skin-on swordfish steaks ((frozen — thaw Tue night))
  • 3 Tbsp olive oil
  • 4 anchovy fillets (minced)
  • 6 cloves garlic (sliced)
  • 1 tsp Calabrian chile flakes
  • 1 pint cherry tomatoes
  • .5 cup Kalamata olives
  • 2 Tbsp capers
  • .5 cup white wine
  • .25 cup fresh parsley
Method
  1. Sear swordfish in olive oil 3 min per side; remove.
  2. Anchovy + garlic + chile in pan 30 sec; tomatoes 4 min; olives + capers + wine 3 min.
  3. Return swordfish; simmer 2 min in sauce; finish with parsley.
Active 25 min · Total 30 min · Holds pre 1d / post 2d
Elio: Plain swordfish flake + plain orzo on the side.
Thursday · freshening

Cold swordfish over Greek grain bowl — farro + cucumber + feta

Full recipe ▾
Real recipe (Cold-flake swordfish over warm farro with cucumber, tomato, olives, feta)
Greek grain bowl with cold swordfish

Cold-leaning Day-2 — flaked swordfish over lemon-tossed farro with cucumber, cherry tomato, Kalamata olives, feta, fresh dill + mint.

Ingredients
  • ↩ from Wednesday's main: ~30 oz (flaked) leftover grilled swordfish
  • 1.5 cups dry farro
  • 1 English cucumber (diced)
  • 1 cup cherry tomatoes (halved)
  • .5 cup Kalamata olives
  • 4 oz feta (crumbled)
  • .5 cup fresh dill + parsley + mint
  • 1 small red onion (thin-sliced, soaked)
  • 2 lemons
  • .25 cup olive oil
Method
  1. Cook farro per package; drain; toss with olive oil + salt while warm.
  2. Build bowls: farro base → cucumber + tomato + onion → flaked swordfish → olives + feta + herbs → lemon squeeze.
Active 10 min · Total 30 min · Holds post 0d
Elio: Plain farro + plain swordfish flake + a few cucumber slices.
AI alternative
Salmon-spinach frittata (ish — swordfish edition)
Swordfish + spinach frittata

Italian frittata with flaked leftover swordfish, wilted spinach, feta, eggs.

Ingredients
  • ↩ from Wednesday's main: ~24 oz (flaked, skin off) leftover grilled swordfish
  • 10 eggs (beaten with .25 cup whole milk + salt + pepper)
  • 4 cups baby spinach
  • 4 oz feta (crumbled)
  • 2 Tbsp fresh dill
  • 2 Tbsp + 2 Tbsp butter + olive oil
Method
  1. Heat oven to 400°F. Wilt spinach in butter + oil in oven-safe nonstick skillet 2 min.
  2. Add swordfish; toss gently.
  3. Pour beaten eggs over; cook stovetop 4 min until edges set.
  4. Top with feta + dill; bake 10-12 min until set in center.
  5. Cool 5 min; slice into wedges.
Active 15 min · Total 25 min · Holds post 2d
Elio: Plain frittata wedge.
Treasure-forward grill week. Monday is multiple spatchcocked chickens — recipe-archive candidate from Food52 — with garlic-scape chimichurri (the scape treasure is JUST in window, a brief opportunity) and first-strawberry feta salad. Wed pulls Zakarian's rhubarb-glazed pork tenderloin from the archive too (peak rhubarb, last week of the month). Two archive candidates pulled forward — the candidate-cache mechanism paying off.
BIG cookout — 4-5 spatchcocked chickens (~18 lb total) + scape chimichurri + first-strawberry feta salad for 10 adults + 5 kids (from archive)
Monday cook

BIG cookout — 4-5 spatchcocked chickens (~18 lb total) + scape chimichurri + first-strawberry feta salad for 10 adults + 5 kids (from archive)

10 adults × 10 oz cooked + Alejandro bump + 5 kids × 3 oz + 15% buffer = ~125 oz cooked Mon. Family leftovers Tue + Wed ~100 oz. Total ~225 oz cooked target. Whole chicken ~30% loss (bones + trim) → need ~320 oz raw = ~20 lb raw. 4 chickens at ~4.5 lb each = 18 lb (5 chickens at 4 lb each = 20 lb). Bone-in dark meat holds well for 3-day spread; breast meat eat first day.

Full recipe ▾
Real recipe (From archive (status: candidate; previously proposed for 2026-05-24 + 2026-05-31))
Grilled Spatchcock Chicken With Herby Green Sauce — Food52

Two-zone-grill spatchcocked whole chickens — Sunday dry-brine, Monday two-zone grill to crispy skin + juicy meat. We scale to 4 chickens for the guest party and substitute a garlic-scape chimichurri for the source's yogurt-herb sauce (scapes are the May treasure at peak).

Ingredients
  • 4-5 (~4-4.5 lb each, 18-20 lb total) whole chickens (spatchcocked)
  • .5 cup kosher salt
  • 2 Tbsp cracked black pepper
  • .25 cup olive oil
Method
  1. Sun afternoon: spatchcock each chicken (kitchen shears down each side of the backbone; remove; flip; press flat).
  2. Salt all over generously including under the skin where you can lift it; refrigerate uncovered on racks overnight (dry-brine — biggest move for grilled chicken).
  3. Mon ~1.5 hr before serving: make scape chimichurri (see Components); rest at room temp 30 min.
  4. Bring chickens to room temp 30 min before grilling.
  5. Heat grill for two-zone: hot ~500°F direct + medium ~350°F indirect. Brush + oil grates.
  6. Rub chickens with olive oil + cracked pepper.
  7. Place skin-side-UP on medium/indirect zone; close lid; 30-35 min until thigh ~150°F.
  8. Move skin-side-DOWN to hot zone for final crisp — 4-6 min, watching closely until skin is deeply golden + thigh hits 165°F.
  9. Rest 10 min loosely tented.
  10. Cut each bird into 8 pieces (breasts, thighs, drumsticks, wings). Spoon garlic-scape chimichurri generously over.
Pitfalls
  • Dry-brining is non-negotiable — overnight is the difference between OK skin and great skin.
  • Don't walk away during the final hot-zone crisp — skin can char fast.
  • 4-5 chickens may need staggered grill timing if your grill is small (cook 2 at a time, keep first batch warm in 200°F oven).
Optional / bonus
  • Tuck ramp leaves (if still findable) into the chimichurri for wild-allium depth.
  • Serve a small bowl of plain Greek yogurt alongside as an alternative to the chimichurri for kids.
Components
Garlic-scape chimichurri (treasure-forward)

Bright green Argentine-style chimichurri with garlic scapes (May treasure at peak) front and center — sliced scapes, parsley, cilantro, red wine vinegar, olive oil.

  • 10-12 garlic scapes (sliced thin)
  • 1.5 cups fresh parsley (leaves + tender stems)
  • .5 cup fresh cilantro (leaves)
  • 1 small shallot (minced)
  • 1 Tbsp dried oregano
  • 1 tsp red pepper flakes
  • .75 cup red wine vinegar
  • 1 cup good olive oil
  • 1.5 tsp kosher salt
  1. Pulse scapes + parsley + cilantro + shallot + salt in food processor to a coarse paste.
  2. Add oregano + red pepper + vinegar; pulse to combine.
  3. With motor running, drizzle in olive oil until pourable but still chunky.
  4. Rest at room temp 30 min minimum to bloom.
Active 10 min · Total 40 min · Holds post 7d
Active 45 min · Total 90 min · Holds pre 2d / post 3d
Side: First-strawberry feta salad — First local strawberries + feta + arugula + balsamic-honey vinaigrette + toasted almonds — bright, treasure-forward, surprising-good salad that pairs with grilled chicken. 3 pints first local strawberries; 12 cups baby arugula; 10 oz Greek feta; 1 small red onion; .75 cup toasted sliced almonds; .5 cup olive oil; .25 cup balsamic vinegar; 2 tsp honey; to taste flake salt + cracked pepper. Whisk olive oil + balsamic + honey + salt + pepper into vinaigrette. (+3 more) · Active 15 min · Total 15 min · Holds pre 3d / post 0d
Side: Grilled MI asparagus (last of peak) — Final-week Michigan asparagus grilled with grilled lemon halves squeezed over. 2.5 lb Michigan asparagus; 3 Tbsp olive oil; 4 lemons. Snap woody ends; toss asparagus with oil + salt. (+3 more) · Active 8 min · Total 12 min · Holds pre 3d / post 1d
Starch: Grilled flatbreads — Char-marked flatbreads brushed with olive oil — for wrapping chicken + sauce + salad bits. 12 large flatbreads or naan; for brushing olive oil; for finishing flake salt. Brush flatbreads with olive oil; grill 1 min per side over hot zone until char-marked. Stack on a platter; cover with a towel to stay warm + soft. · Active 8 min · Total 10 min · Holds pre 4d / post 1d
Elio: Plain grilled chicken thigh meat (skin off) + plain flatbread + a few fresh whole strawberries on the side. He won't eat the scape chimichurri (intense flavor) — offer plain yogurt or olive oil for dipping if he wants.
AI alternative
Grilled bone-in chicken thighs (thighs-only, less spatchcock-complexity)
Grilled bone-in chicken thighs w/ scape chimichurri

Thighs-only alternative — easier than juggling 4 whole spatchcocked birds. Same scape chimichurri finish.

Ingredients
  • 12 lb (24-30 thighs) bone-in skin-on chicken thighs
  • 1/4 cup oil + 4 garlic + 1 Tbsp paprika + 1 Tbsp salt olive oil + garlic + smoked paprika + salt + pepper marinade
  • same as Real recipe Component garlic-scape chimichurri
Method
  1. Sun afternoon: marinate thighs overnight.
  2. Mon: bring to room temp; two-zone grill setup.
  3. Skin-side-UP on medium zone 18-22 min until 160°F internal.
  4. Skin-side-DOWN on hot zone 4-6 min for crisp; pull at 165°F.
  5. Spoon scape chimichurri generously.
Active 30 min · Total 50 min · Holds pre 2d / post 3d
Elio: Plain thigh meat off the bone + a flatbread.
Tuesday · freshening

Chicken-asparagus grain bowls w/ chimichurri vinaigrette + strawberry accent

Full recipe ▾
Real recipe (Cold-leaning farro bowls using leftover chicken + asparagus + strawberries from Monday)
Chicken-asparagus farro bowls

Composed Mediterranean-leaning grain bowls — warm farro base, shredded leftover chicken, chopped grilled asparagus, sliced first strawberries, goat cheese, chimichurri vinaigrette.

Ingredients
  • ↩ from Monday's main: ~30 oz (shredded off the bone) leftover grilled chicken
  • ↩ from Monday's sides: ~12 oz (chopped 1") leftover grilled asparagus
  • ↩ from Monday's main: .5 cup leftover garlic-scape chimichurri (component)
  • 1.5 cups dry farro
  • 1 pint fresh strawberries (sliced)
  • 4 oz goat cheese (crumbled)
  • 4 cups baby arugula
  • 2 Tbsp red wine vinegar (to thin chimichurri)
  • 2 Tbsp olive oil (to thin chimichurri)
Method
  1. Cook farro per package; drain; toss warm with olive oil + salt.
  2. Whisk leftover chimichurri with vinegar + olive oil into pourable vinaigrette.
  3. Build bowls: farro base → arugula → shredded chicken → chopped asparagus → strawberry slices → goat cheese → vinaigrette drizzle.
Active 15 min · Total 40 min · Holds post 0d
Elio: Plain farro + plain chicken + a few sliced strawberries. Skip the goat cheese (sharper than yogurt).
AI alternative
Open-faced chicken-and-strawberry tartines
Chicken-and-strawberry tartines on grilled bread

Grilled country bread spread with ricotta, topped with shredded chicken, sliced strawberries, chopped scape chimichurri, mint.

Ingredients
  • ↩ from Monday's main: ~30 oz leftover grilled chicken
  • 8 thick slices country bread
  • 8 oz ricotta
  • 1 pint fresh strawberries (sliced)
  • ↩ from Monday's main: .25 cup leftover scape chimichurri
  • .25 cup fresh mint + basil
Method
  1. Grill bread; spread with ricotta.
  2. Top with shredded chicken + sliced strawberries.
  3. Drizzle chimichurri; scatter herbs + flake salt.
Active 15 min · Total 20 min · Holds post 0d
Elio: Plain ricotta + grilled bread + plain chicken + a sliced strawberry.
Rhubarb-glazed pork tenderloin (Zakarian, from archive) + grilled asparagus + new potatoes, 2 dinners
Wednesday cook

Rhubarb-glazed pork tenderloin (Zakarian, from archive) + grilled asparagus + new potatoes, 2 dinners

2 dinners × 27 oz family target + 10% buffer = ~60 oz cooked. Pork tenderloin ~15% loss → ~70 oz raw = ~4.5 lb. 4 tenderloins (~5 lb total).

Full recipe ▾
Real recipe (From archive (status: candidate; third re-proposal — proposed 2026-05-24, 2026-05-31, now again))
Pork Tenderloin with Spicy Rhubarb Glaze and Grilled Spring Onions — Geoffrey Zakarian, Food Network

Zakarian's grilled pork tenderloin with rhubarb-honey-vinegar glaze (last good week of rhubarb!) with a fresh-strawberry table-garnish addition to bring the second treasure in alongside the rhubarb.

Ingredients
  • 4 (~5 lb total) pork tenderloins
  • 2 Tbsp olive oil
  • 2 Tbsp kosher salt
  • 1 Tbsp cracked black pepper
  • 2 sprigs fresh rosemary (chopped)
  • 1 pint first local strawberries (hulled + quartered just before serving (table garnish))
  • 1 lemon (zest)
  • small handful fresh mint or basil (chopped)
Method
  1. Make rhubarb glaze (see Components) Wed morning or Tue afternoon.
  2. Tue night (24-hr dry-brine): salt tenderloins; rub with olive oil + rosemary + pepper; refrigerate uncovered on a rack. NOT Sat (over-cures past 24 hr — see CLAUDE.md prep-timing table).
  3. Wed ~30 min before grilling: bring to room temp.
  4. Heat grill medium-high (~450°F); brush + oil grates.
  5. Grill 12-14 min total, turning every 3 min for 4 sides, until internal 140°F (carry-over to 145°F).
  6. Last 3 min: brush glaze on; turn once to caramelize (sugar burns fast — watch).
  7. Rest 8 min loosely tented.
  8. Slice 1/2" thick across the grain. Drizzle reserved glaze. Scatter strawberry quarters; finish with lemon zest + flake salt + chopped mint/basil.
Pitfalls
  • 24-hr dry-brine MAX — Tue night, not Sat. Pork tenderloin over-cures past 24 hr.
  • 140°F internal max — carry-over takes to 145°F. Don't exceed.
  • Watch the glaze in last 3 min — sugar burns fast.
Components
Spicy rhubarb glaze

Zakarian-style rhubarb glaze — fresh rhubarb simmered with honey, cider vinegar, shallot, garlic, red pepper.

  • 1 lb fresh rhubarb (chopped 1/2")
  • .5 cup honey
  • .25 cup apple cider vinegar
  • 1 small shallot (minced)
  • 2 cloves garlic (minced)
  • 1 tsp red pepper flakes
  • .5 tsp kosher salt
  • 1 lemon (juice)
  • 2 sprigs fresh rosemary
  1. Combine all in saucepan; simmer medium-low 12-15 min until rhubarb breaks down + glaze is thick + glossy.
  2. Off heat: lemon juice. Cool. Reserve half for table drizzle.
Active 5 min · Total 20 min · Holds post 5d
Active 30 min · Total 50 min · Holds pre 4d / post 2d
Side: Grilled asparagus (last of peak) — Last-week MI asparagus grilled briefly with lemon. 1.5 lb MI asparagus; 2 Tbsp oil + 1 tsp salt + 1 lemon olive oil + salt + lemon. Toss; grill medium-high 4-5 min; lemon at end. · Active 5 min · Total 10 min · Holds pre 3d / post 1d
Starch: Buttered new potatoes with parsley + chives — Boiled baby Yukons smashed under a glass, tossed with butter + herbs. 1.5 lb baby Yukon Gold potatoes; 3 Tbsp butter; .25 cup fresh parsley + chives. Boil 18 min; drain; smash lightly; toss with butter + herbs + salt. · Active 5 min · Total 25 min · Holds pre 7d / post 2d
Elio: Plain sliced pork (skip the glaze) + plain new potatoes + a few asparagus tips + a few fresh whole strawberries on the side.
AI alternative
Strawberry-rhubarb dual-treasure glaze (folds strawberries into the glaze)
Strawberry-rhubarb glazed grilled pork tenderloin

Folds first local strawberries into the glaze base (vs. Zakarian's rhubarb-only). Fruit-forward, more dessert-adjacent.

Ingredients
  • 4 (~5 lb) pork tenderloins
  • 1 lb fresh rhubarb
  • 1 pint fresh local strawberries (reserve 1/3 for fresh finish)
  • .5 cup balsamic vinegar
  • .25 cup + 2 Tbsp honey + brown sugar
  • 2 cloves + 1 tsp + .5 tsp + 1 lemon + 2 sprigs garlic + red pepper + salt + lemon + rosemary
Method
  1. Glaze: simmer rhubarb + 2/3 strawberries + balsamic + sweetener + aromatics 15-18 min.
  2. Same dry-brine + grilling as Real.
  3. Rest; slice; drizzle glaze; scatter reserved fresh strawberry quarters.
Active 25 min · Total 45 min · Holds pre 4d / post 2d
Elio: Plain sliced pork + a few whole fresh strawberries.
Thursday · freshening

Cold pork tenderloin over arugula w/ strawberry-rhubarb vinaigrette

Full recipe ▾
Real recipe (Cold pork sliced over a treasure-forward salad with the leftover glaze thinned into vinaigrette)
Cold pork tenderloin salad with strawberry-rhubarb vinaigrette

Day-2 — cold-sliced Wed pork over arugula + butter lettuce, topped with strawberries, avocado, goat cheese, almonds, pickled onion, dressed with the leftover rhubarb glaze thinned into a tangy-sweet vinaigrette.

Ingredients
  • ↩ from Wednesday's main: ~30 oz (room temp 30 min) leftover sliced pork tenderloin
  • 8 cups arugula + butter lettuce mix
  • 1 pint fresh strawberries (hulled + quartered)
  • 1 avocado
  • 4 oz goat cheese (crumbled)
  • .25 cup toasted sliced almonds
  • .25 cup pickled red onion
  • ↩ from Wednesday's main: .5 cup leftover rhubarb glaze (component)
  • 2 Tbsp + 1 Tbsp + to taste olive oil + red wine vinegar + flake salt
Method
  1. Temper pork 30 min on counter.
  2. Whisk leftover glaze + olive oil + vinegar into pourable vinaigrette.
  3. Compose plates: greens → pork → strawberry + avocado + onion + cheese + almonds.
  4. Dress at the table.
Active 10 min · Total 40 min · Holds post 0d
Elio: Plain pork + a few fresh strawberries + avocado + a piece of bread.
AI alternative
Pork pita pockets with goat cheese and strawberry
Pork-and-strawberry pita pockets

Warm pita halves with goat cheese + warm glaze + chopped pork + sliced strawberries + arugula + mint.

Ingredients
  • ↩ from Wednesday's main: ~30 oz leftover sliced pork
  • 4 large (halved → 8 pockets) pita pockets
  • 6 oz goat cheese
  • ↩ from Wednesday's main: .5 cup leftover rhubarb glaze
  • 1 pint fresh strawberries (sliced)
  • 4 cups baby arugula
  • .25 cup fresh mint
Method
  1. Warm pita briefly.
  2. Spread inside with goat cheese + drizzle warm glaze.
  3. Fill with chopped pork + sliced strawberries + arugula + mint.
Active 15 min · Total 15 min · Holds post 0d
Elio: Plain pita + chopped pork + a strawberry slice + a smear of goat cheese.
Saturday prep tasks ▾
Plan A
  • Sat afternoon: Buy 6 racks St. Louis ribs + 4 lb ground chuck + 12 bratwursts + 5 lb Yukon Golds + 2 small cabbages + 15 ears corn + buns + condiments.
  • Sat afternoon: Make the cookout coleslaw + classic potato salad — both improve overnight; saves Sun + Mon prep time.
  • Sun morning: Remove rib membranes; slather with mustard; apply Memphis dry rub; wrap in foil; refrigerate overnight.
  • Sun afternoon: Salt the flank steak for Wed; refrigerate uncovered (dry-brine — flank holds 4 days of dry-brine fine).
Plan B
  • Sat afternoon: Buy 10 lb lamb leg cubed + 5 lb chicken thighs + village salad veg + feta + Greek yogurt for tzatziki + 20 pita.
  • Sat afternoon: Make tzatziki — cucumber grate + squeeze + yogurt + garlic + dill. Improves overnight.
  • Sun afternoon: Marinate lamb cubes + chicken thigh cubes in separate containers overnight in Greek marinade.
  • Sun afternoon: Soak 24 wooden skewers in water 30 min before Mon grill (or use metal).
  • Tue night: Move 4 lb swordfish from freezer to fridge to thaw for Wed cook.
Plan C
  • Sat afternoon: At Green City Market: 10-12 garlic scapes (treasure — just starting; brief window), 3 pints first local strawberries (treasure), 2.5 lb MI asparagus (last of peak), 1 lb rhubarb.
  • Sat afternoon: Buy 4-5 whole chickens (4-4.5 lb each) + 4 pork tenderloins.
  • Sun afternoon: Spatchcock all chickens (kitchen shears down each side of the backbone; press flat). Salt all over including under the skin; refrigerate uncovered on racks overnight (dry-brine — biggest move).
  • Sun afternoon: Make the garlic-scape chimichurri (food processor, pulse to chunky, rest at room temp). Refrigerate; pull out 30 min before Mon serving.
  • Tue night: Salt the pork tenderloins; rub with olive oil + chopped rosemary + cracked pepper; refrigerate uncovered on a rack. 24-hr dry-brine — NOT Sat (pork tenderloin over-cures past 24 hr; see CLAUDE.md prep-timing table).
  • Wed morning: Make the rhubarb glaze for Wed cook — 15 min stovetop.
Grocery lists ▾
Pantry assumed: olive oil, kosher salt, cracked black pepper, garlic (baseline), yellow onions (baseline), soy sauce, red wine vinegar, balsamic vinegar, honey, brown sugar, Dijon mustard, mayonnaise, dried oregano, ground cumin + coriander + paprika, red pepper flakes, celery seed, butter, eggs, BBQ sauce (Memphis-style).
Plan A grocery ▾
  • 6 racks (~14-16 lb) St. Louis pork ribs
  • 4 lb 80/20 ground chuck
  • 12 (~2 lb) bratwursts
  • 4-5 lb flank steak
  • 5 lb Yukon Gold potatoes
  • 2 small heads green cabbage
  • 4 carrots
  • 2 large yellow onions
  • 2 bunches scallions
  • 1 bunch celery
  • 15 ears fresh sweet corn
  • 16 American cheese slices
  • 16 potato hamburger buns
  • 12 hoagie or hot-dog buns
  • 1 jar dill pickles
  • 1 small jar sweet pickles
  • 1 jar sauerkraut
  • 2 cups (~1 large bottle) Memphis-style BBQ sauce
  • 1 large bunch each (chimichurri) fresh parsley + cilantro
  • 1 shallot
  • 1.5 lb (Wed) MI asparagus
  • 4 lemons
  • 8 (Wed) small flour tortillas
  • 3 (Mon corn elote variation) lime
  • 4 oz (Mon optional + Thu salad) cotija or queso fresco
  • 1 small jar (optional elote) chili powder
  • 8 (Tue pulled-rib sandwiches) soft potato or brioche buns
  • 8 cups (Thu) mixed greens (romaine + arugula)
  • 1 pint (Thu) cherry tomatoes
  • 1 (Thu) English cucumber
  • 1 (Thu) small red onion
  • 1 (Thu) avocado
  • 1 loaf (Thu) country bread
  • 12 (AI alt Tue tacos; optional) small corn tortillas
  • 1 small can (AI alt Tue tacos) chipotle in adobo
Plan B grocery ▾
  • 10 lb boneless lamb leg ask butcher to cube to 1.5" pieces
  • 5 lb boneless skinless chicken thighs
  • 4 lb skin-on swordfish steaks (frozen — thaw Tue night)
  • 3 red bell peppers
  • 3 large red onions
  • 1 large bunch fresh rosemary
  • 8 large vine-ripe tomatoes
  • 5 English cucumbers (2 village salad + 2 tzatziki + 1 Thu)
  • 2 (village salad) green bell peppers
  • 1 cup (village salad) + .5 cup (Thu) Kalamata olives
  • 16 oz (village salad slab) + 4 oz (Thu bowl) Greek feta
  • 3 cups (tzatziki) + 1.5 cup (Tue leftover usage and AI alt) full-fat Greek yogurt
  • 1 bunch each fresh dill + parsley + mint
  • 20 (Mon + Tue gyros) large pita rounds
  • 1 pack of 50 wooden skewers
  • 8 lemons
  • 1.5 cups (Wed) + 1.5 cups (AI alt Tue if used) dry orzo
  • 1.5 cups (Thu) farro
  • 3 medium (Wed) zucchini
  • 8 oz (AI alt Thu frittata) fresh spinach
  • 1 small tin (AI alt Wed puttanesca) anchovy fillets
  • 1 small jar (AI alt Wed) capers
  • 1 pint (Wed AI alt + Thu bowl) cherry tomatoes
  • 1 small bottle (AI alt Wed) white wine
Plan C grocery ▾
  • 4-5 (~18-20 lb total) whole chickens
  • 4 (~5 lb total) pork tenderloins
  • 10-12 + a few extra to snack garlic scapes treasure — Green City Market
  • 1 large bunch each (chimichurri) fresh parsley + cilantro
  • 2 shallots
  • 4 pints first local strawberries treasure — heavy usage Mon + Tue + Wed + Thu
  • 1 lb fresh rhubarb treasure — Wed glaze
  • small bottle (rhubarb glaze) apple cider vinegar
  • 2.5 lb + 1.5 lb (Mon party + Wed family) MI asparagus last of peak
  • 1.5 lb (Wed) baby Yukon Gold or red new potatoes
  • 16 cups across the week baby arugula
  • 1 head (Thu) butter lettuce
  • 10 oz (Mon strawberry salad) Greek feta
  • 4 oz + 6 oz (Tue + Thu + AI alt) fresh goat cheese
  • 1 cup across the week toasted sliced almonds
  • 2 small red onion
  • 12 (Mon) large flatbreads or naan
  • 8 lemons
  • 1 bunch each fresh mint + basil
  • 1 small bunch (pork rub + glaze) fresh rosemary
  • 1.5 cups (Tue bowl) farro
  • 8 oz (AI alt Tue tartines) ricotta
  • 1 loaf (AI alt Tue + Thu) country bread
  • small jar (Thu salad) pickled red onion
  • 1 (Thu) avocado
  • 4 large (AI alt Thu) pita pockets