I don’t know if it was from being cooped up and lazy for the two weeks of Christmas vacation, but I cooked up a storm last week. The house was quiet and empty and everyone was back to their routines. I felt a sense of freedom and really just wanted to get back to the kitchen and just play. Play I did, and here are some of the recipes I tried:
Kale, wheat berry and toasted coconut salad. I had this for lunch two days in a row and I have to tell you that it tasted better day two. Love that!
Spinach, avocado and lemon smoothie. I paired this with my kale salad above and it was a nice combination. Don’t you just love that vibrant green color? Green and pink are my two favorite colors.
Pureed potato and leek soup. I had a potato and leek soup at Rustic Bakery over the break, and it was haunting me because it was so good. I vowed to my brother Brandt, that I was going to replicate it at home. I LOVE this soup, it’s creamy, mild and oh so good!
I also whipped up an amazing new chicken parmesan recipe that my foodie friend Amanda kept telling me I needed to try. I’m so glad I took your advice Amanda, because we loved it! Its great because it can all be cooked via the skillet so its quick and has minimal cleanup, and its perfect for those with a gluten intolerance, (Jessica) because it doesn’t require any breadcrumbs or eggs.
Here’s whats on tap for this weeks menu:
Sunday night dinner
Spaghetti with turkey meatballs (recipe this Wednesday), lacinato kale salad. This is a two-nighter meal. We will use the leftover meatballs and sauce for subs on Tuesday.
Monday night dinner
Meatless Monday! Pureed leek and potato soup (recipe next week) with quinoa patties.
Tuesday night dinner
Turkey meatball subs & arugula salad. Zoe started up dance again last Tuesday and she has 2 classes in a row right smack in the middle of dinner time. She want’s to eat when she gets home from dance, so I need to have an easy dish each Tuesday that I can re-heat or throw together quickly when she comes home from dance.
Wednesday night dinner: Salmon with almond lime yogurt sauce, leftover quinoa patties and roasted Brussels sprouts. Salmon is the perfect middle between a meat based dinner and a meatless dinner. I’m even going to use some of the extra sauce to top my quinoa patty.
Thursday night dinner
Broccoli lemon pasta. This is our go-to one bowl pasta dinner. I can literally make it with my eyes closed!
Friday night dinner
TGIF! Marin mama has the night off as we’re eating out tonight! Yippee!!
Wait! Before you leave I have a few great links for those of you that want to know (Yvonne and Cara) how to clean and season your cast iron skillet! Here’s a more scientific link on the right oil to use to re-season your cast iron skillet. I may actually give this a try. Yvonne, I did this for you since you told me how much you like helpful links. Love you sister!
Stay tuned for Wednesday when I will post the recipe for turkey meatballs!