Every Wednesday morning I eagerly await my subway ride so I can read The New York Times’ Dining Section. First I check the restaurant review, hoping for either a 4-star or 0-star review – the two ends of the spectrum yield the most entertaining writing – and then the latest recipes from Melissa Clark and David Tanis. Rarely am I disappointed and this week was no exception. In fact, I was thrilled to see that the entire section was devoted to homecooking. They pulled out all of the stops, with all of their writers devoting an article and recipe to either a simple cooking technique or style – from vinaigrette to scallops to tarts.

The goal of this blog, since its inception, has always been to provide my readers with unintimidating recipes, organized into meal plans with grocery lists so everyone could see that they can squeeze 30 minutes into their evenings to cook. It’s nice to see that my blog is in the good company of some of my favorite writers and cooks!

Fall's here!

Fall’s here!

Meal #1: Mediterranean Chicken Thighs with Polenta
Meal #2: Lemon Pasta with Roasted Shrimp + Green Salad
Meal #3:Pork Tenderloin with Plums and Red Onion + Corn on the Cob
Meal #4: Salmon with Potatoes in Tomato Sauce

Your grocery list, excluding the usual pantry items:

lettuce – 1 large head
lemons – 2
orange – 1
plums – 4
red onion – 1
white onion – 1
corn – 1 per person
white potatoes – 3/4 lb.
parsley – 1 bunch
linguine – 1 box
polenta – 1 tube
reduced-sodium chicken broth – 1 1/4 cup
diced tomatoes – 2 cans (28 ounces each)
tomato paste – 1 small can
Kalamata olives – 1 cup
red wine vinegar (if you don’t already have it)
bone-in, chicken thighs – 8
pork tenderloin – 1 1/2 lb.
shrimp – 1 1/2 lb.
salmon – 4 (6 ounces each)