Weekly Meal Plan: Grilled Pork, Grilled Chicken, and Grilled Salad

While grilling season lingers, we’re making the most of it. You’ll be firing things up on Monday, Tuesday, and Wednesday.

First comes a quick new way to cook pork shoulder, which’ll give you enough for an early-autumn pho later in the week. Then you’ll grill some chicken thighs, which will taste like they have way more than the three ingredients the recipe calls for. The extras from that night go into Wednesday’s bread salad—which itself gives the grill a workout, with vegetables, pita, and cheese all hitting the grates.

Closing out the week, take yourself back to childhood with French bread pizza, updated just enough to make it grown-up-worthy.

All the details are below. But first, the shopping list:

Pantry

• Chipotle chile powder

• Dried oregano

• Garlic powder

• Ground allspice

• Kosher salt

• Flaky sea salt

• Black pepper

• Dried thyme

• Toasted sesame seeds

• Crushed red pepper flakes

• Cinnamon sticks

• Star anise pods

• Fennel seeds

• Vegetable oil

• Extra-virgin olive oil

• 1/2 cup halved pitted Castelvetrano or other green olives

• Salted roasted pistachios

• Unsalted roasted peanuts

• White wine vinegar

• 2 quarts low-sodium chicken broth

• 8 oz. thin rice stick noodles

• Dijon mustard

• Honey

Produce

• 4 ears corn

• 1 small white onion

• 1 medium yellow onion

• 1 head garlic

• 1 (1”) piece ginger

• 1 bunch cilantro

• 1 bunch scallions

• 1 bunch mint

• 1 bunch dill

• 1 jalapeno

• 2 medium eggplant

• 2 large Persian cucumbers or 1 small English hothouse cucumber

• 1 lb. tomatoes

• Mung bean sprouts

• 2 pints cherry tomatoes

• 8 oz. mixed tender greens

• 4 limes

• 1 lemon

• 4 ripe peaches

Butcher’s Counter

• 6 (3/4”-thick) boneless pork shoulder (Boston butt) steaks (about 3 lb.) or pork blade chops

• 12 small bone-in, skin-on chicken thighs (about 4 1/2 lb.)

Dairy

• 5 oz. Cotija or feta

• 14 oz. prepared pesto sauce

• 1 (8)-oz. package Halloumi cheese

• 5 oz. ricotta

• 3 oz. Parmesan

Bakery

• 1 loaf crusty bread

• Pita bread

• 1 (12-14”) soft loaf French or Italian bread

MONDAY: Chipotle-Grilled Pork Shoulder Steaks with Corn Salsa

If you usually think of pork butt for pulled pork and nothing else, tonight should be eye-opening. When you rub the spice mixture on the steaks, leave two plain—just salt and pepper. Grill them along with everything else, then refrigerate. And before you make the corn salsa, set aside a few sprigs of cilantro. You’ll need both pork and the herbs for Thursday.

Before you go to bed tonight, get tomorrow’s chicken into the pesto marinade. Leave four thighs plain—they'll come in handy on Wednesday.

TUESDAY: 3-Ingredient Pesto Grilled Chicken with Peaches and crusty bread

Seriously, could this be any easier? You’ve already got the chicken marinated, so all you need to do tonight is season the spare thighs with salt and pepper, cut some peaches in half, and grill away. If you like, grill up some bread slices, too—brush lightly with oil and sprinkle with salt before putting them on just long enough for grill marks to develop. Refrigerate the extra grilled (simply seasoned) thighs for tomorrow.

WEDNESDAY: Grilled Fattoush with Halloumi and Eggplant

Add yesterday’s chicken to this salad and it’s downright hearty. The dressing uses a grilled jalapeño—if you (or your kids) shy away from heat, you can set out all of tonight’s elements as a buffet, and let everyone assemble their own plate.

THURSDAY: Quick Pork Pho

Nextovering Monday’s pork makes tonight’s quick pho even quicker. Thinly slice the meat while it’s cold—the chill makes it easier—and divide among the bowls when you add the noodles. If you’ve sliced the pork nice and thin, pouring the hot broth on top should be enough to reheat it.

FRIDAY: French Bread Pizzas with Ricotta, Roasted Tomatoes, and Pesto with Everyday Greens Salad

Pizza has to be the easiest way to end the week—and French bread pizza is easier than most. Roasting the tomatoes may seem like an extra step, but trust us, the bold flavor is worth it. Pair the ‘za with a refreshingly simple salad and you’ve kicked off your weekend with no fuss and very little muss.

Originally Appeared on Epicurious