Looking for one of my past meal plans? Here you go!

“The Standards” – roast chicken, penne with broccoli rabe, baked fish and kale salad, and smoked pork chops and squash

“One-Dish Meals” – chicken fricassee, pork chops and peppers, salmon w. red cabbage and potatoes, and chicken and vegetable fried rice

“Homemade = Healthy” – one-pan farro, braised white fish, skirt steak with arugula, and broiled shrimp and white beans

“Improv” – honey-soy salmon with bok choy, Italian “stir fry”, chicken with red onion and lemon and roasted broccoli, and brussels sprouts and pork/beef stir fry

“Groundhog Day” – grilled shrimp and avocado salad, pasta carbonara with leeks and lemon, spicy peanut chicken and broccoli, and mustard crusted branzino and sautéed spinach

“Valentine’s Day” – kale, white bean, and kielbasa stew, roasted wild striped bass with lemon, olives, and rosemary and roasted fennel with artichoke hearts, macaroni and cheese with prosciutto, roasted chicken thighs with tomatoes, olives, and shallots and sauteed green beans with shallots

“Cooking for a Crowd” –  cauliflower and sausage casserole, meatloaf with roasted potatoes and green beans, shrimp “scampi” with linguine, chicken and vegetable stir fry

“Try it, You’ll Like it” – panko-crusted salmon with fennel and Parmesan salad, sausage with caramelized red onions and radicchio, lemon chicken breasts with sautéed spinach, penne alla vodka

“Busy as a Bee” – fennel and garlic shrimp, chili, pork tenderloin with apples and red onion and Brussels sprouts with blue cheese, dried cranberries and walnuts, pasta with marinara

“Cooking with Wine” – chicken thighs with roasted potatoes and green beans, swordfish parmesan and roasted broccoli, porchetta pork chops with fennel, shallots, and white wine and chicken piccata with noodles

“Celebrations” – salmon with red cabbage and potatoes, butternut squash salad, skirt steak with winter salad, penne with Brussels sprouts, chile and pancetta

“Cravings” – roast beef with potatoes and shallots, spicy peanut chicken and broccoli, beer-marinated pork tenderloin with red cabbage, baked fish with tomatoes and olives

“Discoveries” – roast pork loin and cauliflower gratin, one-pan farro with tomatoes, lemon and olive chicken and red roasted carrots, honey-soy salmon and baby bok choy with cashews

“Spring or Winter”  chicken fajitas with black bean and corn salad, Brussels sprout and beef (or pork) stir fry, penne with swiss chard and kielbasa, fennel and garlic shrimp

“Anticipation” – penne with asparagus, scallion, peas and prosciutto, mustard crusted branzino and sautéed spinach, Italian sausage and farro salad with roasted vegetables and feta, roasted chicken thighs with tomatoes, olives and feta and sautéed green beans with shallots.

“Digging Through the Recipe Collection” – sweet and sour chicken thighs, pasta with marinara, spring minestrone with chicken meatballs, shrimp with orange and ginger

“Asian Tonight?” – salmon and potatoes in tomato sauce, pork stir fry with asparagus and sugar snap peas, grilled tuna steaks with dipping sauce and sesame broccoli, pasta carbonara with leeks and lemon

“Celebrating Spring!” – chicken saltimbocca with sautéed spinach, pork chops with rhubarb-cherry sauce with roasted asparagus, splayed roast chicken with caramelized ramps, garlic and capers and roasted fingerling potatoes, penne with shrimp, feta and spring vegetables

“Taking Stock” – penne with broccoli rabe and sausage, pork medallions with mustard-caper sauce and braised swiss chard, soy-glazed chicken with asparagus and scallions, whole baked trout with cherry tomatoes and potatoes

“Longest Day of the Year” – fettuccine with peas, asparagus and pancetta; roasted salmon with white wine sauce and sautéed summer squash and spring onions; steak with parmesan butter, balsamic glaze and arugula, roasted wild stripped bass with lemon, olives and rosemary and roasted fennel and artichoke hearts

“The Last of Spring” – leek, bacon and pea risotto, Nancy’s chopped salad, roasted salmon with potatoes and herb vinaigrette, fava bean puree

“Hello Summer” – grilled sausages with summer beans, herbs, tomatoes and caramelized onions; fish fillets with summer squash, tomatoes and basil and corn on the cob; summer pasta with fresh tomato sauce and mozzarella; pork tenderloin with plums and red onion and corn on the cob

“Summer’s Contradictions” – striped bass with summer beans and heirloom tomatoes and corn, citrus asian marinated chicken thighs with sesame broccoli, salmon with peach and tomato salsa and corn, gnocchi with chicken sausage and tomatoes and kale caesar salad

“It’s Not Over…” – chicken cutlets with tomato salad and green beans, greek shrimp with tomatoes and feta and garlic bread, pork tenderloin with peach and tomato compote and corn on the cob, summer saute with corn

“Back to School” – grilled shrimp with greek salad, grilled skirt steak with chimichurri and cucumber salad, caprese-stuffed peppers and steamed green beans, Italian sausage with panzanella

“On the Road Again” – pressed chicken thighs with corn, scallion and pepper saute, zucchini, tomato and feta bake, Italian “stir fry”, fennel compote with tomatoes, olive and fish

“In Good Company” – mediterranean chicken with polenta, lemon pasta with roasted shrimp, pork tenderloin with plums and red onion and corn, salmon and potatoes in tomato sauce

“When Cooking is a Chore” – maple dijon chicken thighs with roasted green beans and potatoes, skirt steak and arugula, butternut squash polenta with sausage and onions, fennel garlic shrimp

“Market Discoveries” – Pork Tenderloin with Maple Glaze + Roasted Roots, Penne alla Vodka + Green Salad, Pan-Seared Scallops with Apple Cider Brown Butter and Brussels Sprouts Apple Slaw, Lemon and Olive Chicken + Red Roasted Carrots

“It’s the Holiday Season” – Pork Chops with Apples and Onions + Braised Red Cabbage, Chicken Saltimbocca with Cheese + Sautéed Spinach, Brussels Sprouts and Pork (or Beef) Stir Fry + Rice,  Lemon Pasta with Roasted Shrimp + Green Salad

“Happy 1st Anniversary!” – Beer-Marinated Pork Tenderloin with Red Cabbage, Penne in a Cream Sauce with Pancetta, Roasted Red Peppers and Peas, Sausages with Lentils and Green Salad, Roasted Wild Striped Bass with Lemon, Olives, and Rosemary + Roasted Fennel with Artichoke Hearts

“Distractions” – Roasted Chicken Provençal + Crispy Potatoes, Margarita Pizza with Quick Pizza Dough, White Fish Fillets on a Potato Raft, Broiled Steak and Asparagus with Feta Sauce

“Cravings” – Asparagus alla Fontina + Green Salad, Chicken with Gorgonzola + Roasted Green Beans and Potatoes, Panko-Crusted Salmon + Fennel and Parmesan Salad,  Pork Chops with Rhubarb-Cherry Sauce + Roasted Asparagus

“Endless Bounty” – Soy Lemon Skirt Steak with Arugula + Salted Potatoes, Swordfish Parmesan and Roasted Broccoli, Chicken Francese with Noodles + Roasted Asparagus, Pork Chops with Cherry Sauce + Sugar Snap Peas