Menu Archive | Cook Smarts

Week of 5/11/26

35 | 35

Turkey Cutlets with Creamy Pan Sauce and orzo / green beans / almonds

30 | 50

One-Pot Greek Chicken and Rice with spinach / feta / olives

40 | 60

Kimchi Ramen with Seared Flank Steak with shiitake mushrooms / snow peas

30 | 30

Crunchy Tex Mex Salad with Pinto Beans and honey-adobo dressing

Week of 5/4/26

15 | 45

Hot Honey-Glazed Chicken Thighs with roasted green beans / dinner rolls

35 | 35

Blackened Fish Tacos with guacamole / honey-lime slaw

40 | 40

Steak and Potato Salad with roasted peppers / chimichurri dressing

40 | 40

Tea Sandwich Board with strawberries / snap peas / aperol spritzes

Week of 4/27/26

30 | 45

Sheet Pan Indian Chicken and Broccoli with cauliflower rice / herb yogurt sauce

25 | 45

Baked Greek Potatoes with sun-dried tomato pesto / arugula salad

40 | 40

Za'atar Rubbed Pork Chop with cauliflower rice tabbouleh

30 | 40

Stuffed Chicken Breast with Tomato Pesto and roasted green beans

Week of 4/20/26

45 | 45

Buffalo Chicken Quesadillas with veggie sticks / ranch dressing

35 | 155

Vietnamese Shaking Beef with tomatoes / cucumbers / rice

35 | 35

Green Curry Lentil Stew with farro / broccoli / spinach

30 | 30

[Leftover] Chicken, Farro, and Kale Salad with mozzarella / balsamic vinaigrette

Week of 4/13/26

45 | 45

Cajun-Panko Tilapia with freekeh / zucchini / peppers

45 | 280

Spring Pork Ramen with snap peas / coleslaw mix

30 | 90

Spinach Salad with Beets, Chickpeas, and Goat Cheese and balsamic vinaigrette

50 | 50

Savory Waffle with Ham and Cheddar with tomatoes / fried eggs

Week of 4/6/26

35 | 35

Pasta Primavera with asparagus / tomatoes / broccoli / white beans

35 | 35

Rosemary-Mustard Chicken with maple roasted carrots / simple green salad

30 | 30

Thai Steak Salad with mango / pickled onions / peanuts

40 | 40

Herb-Crusted Lamb Chops with mashed sweet potatoes / buttered peas

Week of 3/30/26

30 | 60

Deli Ham Banh Mi with pickled vegetables / coriander roasted broccoli

35 | 35

Oven Roasted Chicken Thighs with cauliflower mash / wilted chard and orange

45 | 60

Meatloaf ‘Cupcakes’ with mashed potatoes / lemony green beans

45 | 45

Instant Pot (or not) Spicy Miso Udon Noodle Soup with ground pork / baby bok choy

Week of 3/23/26

40 | 40

Halibut with Miso Butter and charred green beans / rice

30 | 50

Baked Chicken Chimichangas with broccoli

40 | 40

Egg Roll in a Bowl with rice / sweet Thai chili sauce

40 | 50

Thai Chicken Flatbread with cucumbers / cilantro / bean sprouts

Week of 3/16/26

30 | 50

Sheet Pan Teriyaki Meatballs with roasted vegetables / ramen

30 | 45

Pastrami and Cabbage Stew with carrots / potatoes

40 | 40

[Leftover] Teriyaki Meatball Summer Rolls with sesame snap peas

25 | 55

Mediterranean Spiced Chickpea Bowls with pickled onions / couscous

Week of 3/9/26

15 | 90

Instant Pot (or not) Congee with pork tenderloin / spinach / fried egg

45 | 45

Black Bean Falafel with couscous / harissa aioli / coriander zucchini

30 | 30

Honey Adobo Chopped Chicken Salad with avocado / queso fresco / black beans

20 | 45

Jamaican Beef Pot Pie with garden vegetable salad / honey lime dressing