Gastronomos maps out a thrifty week of home cooking, pairing seasonal ingredients with careful planning to minimise waste while covering pasta, poultry, vegetables, legumes, seafood and dessert.
Kathimerini’s Gastronomos has sketched out a week of home cooking built around seasonality, thrift and careful planning, with the idea of shopping once and using ingredients efficiently across several meals. The menu is framed as a practical domestic routine: cook at home, buy what is in season, avoid waste and keep the table varied enough to cover the main food groups across the week.
From Monday through Saturday, the plan moves through pasta with tomato paste, eggs and chilli flakes, a steamed chicken soup with trachana and feta, braised cabbage with rice, an authentic Viennese schnitzel, Italian-style pasta with beans and mussels, and a fresh cod stew cooked in a pot. The sequence reflects a fairly traditional balance of poultry, vegetables, seafood and legumes, while leaving room for a meal that feels more indulgent in the middle of the week.
The weekly structure also follows the sort of rhythm many Greek households use when organising meals: red meat appears only once or twice, poultry around one or two times, legumes and vegetables several times, and fish or seafood once or twice. That approach, Gastronomos notes, is intended to align with both nutrition advice and familiar domestic habits, while keeping the shopping list manageable.
For Sunday, the menu turns to a Smyrna-style baked dish of meatballs and potatoes, with the meatballs shaped to echo soutzoukakia, and dessert comes from pastry chef Stelios Parliaros in the form of a quince tart made with puff pastry. It is a neat finish to a week designed to be filling, seasonal and straightforward, with enough variety to keep home cooking from feeling repetitive.
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