Last time I was 8 months pregnant the average temperature outside was 32 degrees. I felt pretty good, and my biggest complaint was that I didn’t always get a seat on the subway because I had to wear a big, winter coat which made it hard to tell that I was pregnant. Now, it’s a different story. It is hot and humid and I feel HUGE. I pretty much always get a seat on the subway, but I am exhausted!

Meanwhile, the markets are packed with produce and I am dying to cook. This week alone, I’ve picked up blueberries, cherries, nectarines, cucumbers, summer squash, tomatoes and even the first corn. It is awesome, but some nights after work I am just too tired to make anything. Fortunately, fruits and vegetables this time of the year are so delicious and fresh that you don’t have to do too much to enjoy them. Hopefully easy summer recipes will get me through the next few weeks!

Endless Bounty

The kitchen counter will look like this for the next few months.

Meal #1: Soy Lemon Skirt Steak with Arugula + Salted Potatoes
Meal #2: Swordfish Parmesan and Roasted Broccoli
Meal #3: Chicken Francese with Noodles + Roasted Asparagus
Meal #4: Pork Chops with Cherry Sauce + Sugar Snap Peas

Your grocery list, excluding the usual pantry items: 

broccoli – 1 large head
shallot – 2
garlic – 1 head
lemons – 5
sugar snap peas – 1 lb.
cherries – 1 cup
arugula – 1 bunch
asparagus – 1 large bunch
potatoes – 1 1/2 pounds
rosemary – 1 bunch
eggs – 1 dozen
white wine
red wine
low-salt chicken broth – 1 cup
butter (if you don’t already have it)
brown sugar (if you don’t already have it)
soy sauce (if you don’t already have it)
garlic powder (if you don’t already have it)
capers (if you don’t already have it)
flour (if you don’t already have it)
Parmesan cheese (if you don’t already have it)
butter (if you don’t already have it)
swordfish steaks (6-8 ounces per person), skin removed
skirt steak – 1 1/2 pounds
skinless, boneless, thin chicken breasts – 1 1/2 pounds
pork chops, bone-in – 1 per person, approx. 6-8 oz each

I’m not a big dessert person. I don’t turn it down per se, but I would rather eat something salty and fatty than sweet. HOWEVER, pregnancy brings out my inner sweet tooth. I feel like I deserve dessert when I’m pregnant because I can’t have certain foods anymore, I can’t drink and I am physically uncomfortable. I also sort of crave sweets a bit more than usual, especially after lunch or dinner. Ice cream has been an almost daily treat for the last few months. Until Monday…. The latest sonogram showed that I have a bit more fluid than normal and one reason may be too much sugar. Everything is fine otherwise, and most likely everything is normal, but to make sure I have to avoid refined sugar and white flour for at least the next two weeks – fun…

Fortunately, summer is almost upon us which means nature’s dessert – fruit – is staring to make it’s way to my local farmers market. Strawberries have already arrived and cherries, peaches, etc. are on their way. They might not totally make up for ice cream, but they will help.
Strawberries at Boro Hall

This week’s meal plan introduces two brand new seasonal recipes and two repeats from last year. Enjoy!

Meal #1: Asparagus alla Fontina + Green Salad
Meal #2: Chicken with Gorgonzola + Roasted Green Beans and Potatoes
Meal #3: Panko-Crusted Salmon + Fennel and Parmesan Salad
Meal #4: Pork Chops with Rhubarb-Cherry Sauce + Roasted Asparagus

Your Grocery List, excluding the usual pantry items:

red or yukon gold potatoes – 6 medium
green beans -1 lb.
dried cherries – 1/2 cup
white/yellow onion – 1
rhubarb – 10 ounces
asparagus – 3 large bunches
lemon – 1
fennel – 2
fresh parsley – 1 bunch
rosemary – 1 bunch
panko (Japanese dried bread flakes) – 2/3 cup
eggs – 3
gruyère or fontina – 4 ounces
gorgonzola cheese – 4 ounces
parmesan cheese (if you don’t already have it)
Dijon mustard (if you don’t already have it)
honey (if you don’t already have it)
sherry vinegar (if you don’t already have it)
prosciutto – 4 ounces
skin-on, boneless chicken breasts – 4 (8 ounces each)
pork loin chops – 4 (each 1/2 inch thick and 6 to 8 ounces)
salmon fillets, skin on – 4 (6- to 8-ounce each)

It has been a long time since I’ve posted to this blog. I’m so sorry about that, but I swear I have several good excuses for my absence. We moved to a new apartment – toddler in tow; I planned an international conference for 400 people and I am currently 23 weeks pregnant! So as you can see, my winter/spring have been very busy. Fortunately, things are back to normal, for the most part, and I am back to cooking 3-5 times a week. My timing is pretty good at least! Asparagus is back at our local farmers markets which means the rest of my beloved fresh fruits and veggies are also on their way. I promise more frequent posting, at least until Baby #2 arrives, featuring new, exciting recipes to celebrate the new market season!

Asparagus - where have you been all winter!?

Asparagus – where have you been all winter?!

This week I’m sharing two recipes each from the New York Times and thekitchn.com. I am in love with the new New York Times recipe app “Cooking“, which you can access on your desktop, iPad and smart phone – check it out!

Meal #1: Roasted Chicken Provençal + Crispy Potatoes
Meal #2: Margarita Pizza with Quick Pizza Dough
Meal #3: White Fish Fillets on a Potato Raft
Meal #4: Broiled Steak and Asparagus with Feta Sauce

Your grocery list, excluding the usual pantry items: 

asparagus – 2 bunches (about 2 lbs.)
russet potatoes – 1 1/2 lbs. (about 2 medium)
yukon gold or red bliss potatoes – 4-6 medium
lemons – 2
shallots – 4-6 medium
fresh thyme – 1 bunch
fresh chives – 1 bunch
herbes de Provence
dried rosemary (if you don’t already have it)
crumbled feta cheese – 1 cup (about 6 ounces)
fresh mozzarella – 1 lb. (you will probably use less, but it isn’t like the rest won’t get eaten)
sour cream – 1 small container
bread flour
active dry yeast – 1 packet
whole tomatoes  – 1 large can

capers (if you don’t already have them)
skinless sole fillets or other firm white fish – 4 (5 ounces each and 1 to 1 1/2 inches thick)
steaks – 2 (each 1 to 1 1/2 inches thick; about 2 1/4 pounds total)
bone-in, skin-on chicken thighs – 8
dry vermouth

One year and 30 meal plans later (including this one) Everyday Banquet is celebrating its first anniversary! I had no idea when I started this blog whether there would be any readers, let alone whether the idea of presenting recipes in the form of a weekly meal plan would strike a chord. It has been fun to read your comments and follow your interest on Facebook. By far the most gratifying comments have come from those of you who don’t cook a lot or didn’t think you liked to cook but have been trying new meals and liking them. That was always the goal – to get more people into the kitchen, cooking relatively simple and quick meals seasonally. So, on what I hope is the first of many anniversaries, I thank you, my readers for sticking with me and supporting me through the year!

Bon Appetit!
Elizas 1st bday cake_web

Meal #1:Beer-Marinated Pork Tenderloin with Red Cabbage
Meal #2: Penne in a Cream Sauce with Pancetta, Roasted Red Peppers and Peas
Meal #3: Sausages with Lentils and Green Salad
Meal #4: Roasted Wild Striped Bass with Lemon, Olives, and Rosemary + Roasted Fennel with Artichoke Hearts

Your grocery list, excluding the usual pantry items: 

fennel – 1
rosemary bunch – 1
bay leaves – 2
lemon – 2
red cabbage – 1 medium
red peppers – 2
apple – 1
onion – 1
carrot – 1
greens for a salad
artichoke hearts – 1 can in water
frozen peas
heavy cream – 1 small container
Kalamata olives – 1/2 cup
penne – 1 box
red lentils – 1 bag
dried thyme (if you don’t already have it)
Parmesan (if you don’t already have it)
ground chili pepper (if you don’t already have it)
reduced-sodium soy sauce (if you don’t already have it)
brown sugar (if you don’t already have it)
apple cider vinegar (if you don’t already have it)
pancetta – 4-6 ounces
sausage – 1 lb.
pork tenderloin – 2 (1 1/2-1 3/4 pounds total)
wild stripped bass – 1 6-8 ounce filet per person
lager – 1/4 cup

 

With over 30 varieties, the world of winter squash is diverse, but many of us have probably only ever eaten butternut or acorn. Such is the modern food system…. And, while there is nothing wrong with mashed butternut or stuffed acorn squash you are missing out if you haven’t had a chance to try kabocha, delicata or spaghetti, which is a paleo’s dream since it substitutes well for pasta in many dishes.

A variety of squash at the farmers market

A variety of squash at the farmers market

If you are looking to step up your winter squash game a lovely place to start is this primer featured on Health Perch. It does a nice job describing how to store and cook several unusual squash varieties.

Health Perch Winter Squash Primer

But, what I like most about it, besides being cute, is that it encourages you to treat winter squash like a savory fruit (it has seeds, so yes, it is a fruit). Too often squash recipes default to sweet, which is fine, but squash can be so much more complex and delicious when prepared with some unusual and savory spices.

The first time I was introduced to savory winter squash was at the Spotted Pig, a now famous West Village restaurant. My boss at the time and I split the Pumpkin Salad with Pine Nuts, Pecorino and Balsamic Vinegar, and I was blown away. Sure, Chef April Bloomfield is known for her juicy burgers and delicate ricotta gnudi, but this salad was life-changing for me as a home-cook.  I had it every time I went back, but I could never figure out how to re-create it at home until one day, when the kitchen gods were smiling down on me, I flipped open a copy of Oprah magazine and discovered the recipe staring back at me. My first thought when I saw the coriander and cumin were “Ah ha! So that’s where that smoky/nutty flavor comes from!” Since then, I’ve not only made this salad a bunch of times, but I regularly use savory spices when I prepare winter squash.

Here’s my take on this salad. I don’t use pumpkin; can rarely find fresh marjoram leaves; and are more likely to have Parmesan than Pecorino cheese in my fridge. Enjoy!

Winter Squash Salad with Pine Nuts, Parmesan and Balsamic Vinegar
Winter Squash Salad

1 butternut squash or 2 delicata squash (about 2 pounds)
2 cloves garlic
1 1/2 ts. kosher salt
1 ts. ground coriander
1/4 ts. ground cinnamon
1/4 ts. ground cumin
1/4 cup extra-virgin olive oil
3 TB. fresh lemon juice
3 TB. pine nuts , lightly toasted
salt
pinch ground red pepper (cayenne)
2 small bunches arugula , trimmed
1 wedge Parmesan cheese (about 4 ounces)
Aged balsamic vinegar and extra-virgin olive oil for drizzling

Preheat oven to 350°. Peel, seed and cut butternut squash (don’t peel if using delicata) into 1 1/2-inch chunks. Using a mini food processor or a mortar and pestle, chop or crush garlic, kosher salt, coriander, cinnamon and cumin. Add 2 tablespoons olive oil and mix to form a paste.

In a large bowl, toss squash in spice paste. On a parchment-lined, rimmed baking sheet, spread squash in a single layer. Top with another piece of parchment and cover pan tightly with foil; bake until tender, about 20-25 minutes. Uncover and bake until squash browns lightly, 20-25 minutes; cool slightly.
Spiced Winter Squash

Return squash to bowl and drizzle with 1 tablespoon olive oil and 2 tablespoons lemon juice. Add pine nuts, sea salt and ground red pepper. Toss gently to combine.

Arrange 1/3 of squash on a serving platter. In the bowl with the remaining squash, add arugula, the rest of the olive oil and lemon juice, and sea salt to taste; toss gently. Top plated squash with arugula mixture. Shave cheese with a vegetable peeler and arrange on top of salad. Drizzle with balsamic vinegar and olive oil to taste.

This time of the year it is hard not to get Christmas songs stuck in your head. As I type I can hear Andy Williams singing “It’s the holiday season, and Santa Claus is coming around…” It goes on and on…. I don’t know whether it is because Patrick and I snuck away to Charleston last weekend, but the Christmas season feels short again this year and I feel like I’m far behind. I have to catch up, because for the first year ever Eliza fully understands that it is Christmas. It is adorable to watch – she loves the tree, the caroles and Frosty, but it also means that we better step it up and plan some fun activities and get her (or ahem, ask Santa) for some good presents!

Despite the busy season full of shopping, decorating, baking and general merriment I am still trying to slip a home-cooked meal in when I can. It isn’t as often as I’d like (there’s a pizza on its way while I type this), but I am hoping to get a few dinners made without the help of a microwave. Here are a couple of repeats, and two new meals that are delicious and perfect for the season. Enjoy!

The first snowman of the season (I know, he is a little scary)

The first snowman of the season (I know, he is a little scary)

Meal #1: Pork Chops with Apples and Onions + Braised Red Cabbage
Meal #2: Chicken Saltimbocca with Cheese + Sautéed Spinach
Meal #3: Brussels Sprouts and Pork (or Beef) Stir Fry + Rice
Meal #4: Lemon Pasta with Roasted Shrimp + Green Salad

Your grocery list, excluding the usual pantry items:

fresh sage – 1 bunch (or 1 tsp. dried sage)
white onion – 2
scallions – 1 bunch (approx. 4)
red cabbage – 1 head (2 1/4 pounds)
lemons – 3
spinach – 2 bags or bundles
apples – 5
brussels sprouts – 1 lb.
carrots – 2
jalapeno – 1
ginger – 1 small piece
fontina (provolone or gruyere work too) cheese – 6 slices (approx. 4 ounces)
pine nuts (optional)
apple cider – 1 cup
linguine – 1 box
dry red wine – 1/2 cup
rice (if you don’t already have it)
apple cider vinegar (if you don’t already have it)
oyster sauce (if you don’t already have it)
reduced-sodium soy sauce (if you don’t already have it)
unseasoned rice vinegar (if you don’t already have it)
dark-brown sugar (if you don’t already have it)
bone-in pork chops – 4 (3/4-1-inch thick)
flank or skirt steak – 1/2 lb.
bacon – 4 ounces (approx. 4 slices)
proscuitto – 6 thin slices
chicken cutlets – 1 1/2 lb.
shrimp – 1 1/2 lb.

 

Way back in July, when it was warm and sunny, I shared four great summer side dishes, and as those of us in the Northeast brace for a Thanksgiving Eve Nor’easter I’m here today with some favorite autumn side dishes. We’ve said goodbye not only to 80 degree beach days, but also tomatoes and corn on the cob, but there are still a lot of great vegetables to enjoy this time of year, and many, such as Brussels sprouts and kale, are at their best after the first frost of the season.

I like these side dishes any night during the fall, but they would also be perfect for your Thanksgiving table. Just add turkey and cranberry sauce!

A pile of cranberries ready for Thanksgiving!

A pile of cranberries ready for Thanksgiving!

Tangy Roasted Beets and Carrots
Butternut Squash Gratin with Blue Cheese and Sage
Sicilian Cauliflower and Black Olive Gratin
Maple Sriracha Brussels Sprouts

Beer Braised Chicken

If this recipe doesn’t sound perfect for a Sunday dinner in November than I don’t know what does. Adapted from a Food Network recipe, we tried this Sunday night and we weren’t disappointed. The potatoes took a lot longer to cook for me than the original recipe said they would, but I also think that extra braising time is needed gave the dish depth.

Beer Braised Chicken

1/4 pound slab or thick-cut bacon, cut into 1/2-inch pieces
8 skinless, boneless chicken thighs (about 2 1/2 pounds)
salt and pepper
1/2 cup flour, for dredging
1 tablespoon extra-virgin olive oil
1 (12-ounce) bottle beer (I used Newcastle Ale, but Bass Ale would work too)
1 cup frozen pearl onions, thawed
1/2 pound small red-skinned new potatoes, halved
2 tablespoons whole-grain mustard
2 tablespoons packed dark brown sugar
1/2 ts. dried thyme

Heat a large pot over medium-high heat. Add the bacon and cook until browned, about 5 minutes. Remove with a slotted spoon and transfer to a paper-towel-lined plate.

Season the chicken with salt and pepper and dredge in flour, shaking off the excess. Add the olive oil to the drippings in the pot. Add the chicken in batches and cook over medium-high heat until golden on the bottom, 6 to 7 minutes, then flip and sear the other side, about 1 minute.

Add the beer, onions, potatoes, mustard, sugar, thyme and 1 cup water to the pot and stir, making sure the chicken is fully submerged. Bring to a boil and then simmer, partially covered, until the chicken and potatoes are cooked through, about 30-40 minutes. Stir in the bacon and serve.

One of the best things about the local food movement is that it has brought to light so many underused vegetables and fruits. If it weren’t for farmers markets I wouldn’t know about or have gotten a chance to eat fennel, celeriac, or romanesco. Before the proliferation of farmers markets I bet many of you had never seen or eaten a heirloom tomato. Whether you get them now from a farmers market or your local grocery store, the demand for these special, and dare I say better tomatoes, stems from the growth and ubiquity of farmers markets.

It isn’t just brand new foods that markets introduce us to; markets provide a retail space for farmers to try out different versions of some tried and true favorites without the worry that a grocery store will reject them because they aren’t the right shape or color. That’s how I encountered these beautiful carrots seen below. While shopping at my local Greenmarket I stumbled upon a big bunch of carrots in shades of orange, yellow and purple. They were majestic and I had to have them! So, get a little adventurous and try a new vegetable or fruit this week. We are so lucky to live in an age when hard, pink tomatoes are no longer acceptable.
Carrots_Web

Meal #1: Pork Tenderloin with Maple Glaze + Roasted Roots
Meal #2: Penne alla Vodka + Green Salad
Meal #3: Pan-Seared Scallops with Apple Cider Brown Butter and Brussels Sprouts Apple Slaw
Meal #4: Lemon and Olive Chicken + Red Roasted Carrots

Your grocery list, excluding the usual pantry items:
Honeycrisp apple – 1
Brussels sprouts – 7 large
lemon – 2
onion – 1
beets  – 4 medium to large
carrots  – 1 large bunch (8 or so)
potatoes -1/2 lb.
crumbled dried sage leaves – 2 ts.
sage – 1 bundle
green olives – 1/2 cup
chicken stock – 1 cup
large (28 oz) and small (14 oz) can Italian plum tomatoes – 1 each
penne – 1 box
heavy cream – 1/2 cup
Parmesan cheese – (if don’t already have it)
dried thyme – (if don’t already have it)
crushed red pepper – (if don’t already have it)
maple syrup – (if don’t already have it)
apple cider vinegar – (if don’t already have it)
apple cider – (if don’t already have it)
Dijon mustard – (if don’t already have it)
cinnamon – (if don’t already have it)
paprika – (if don’t already have it)
chili powder – (if don’t already have it)
garlic powder – (if don’t already have it)
pork tenderloins – 2, 12- to 14-ounce
bone-in chicken breast halves – 4
scallops – 16 large
vodka – 1/4 cup

A couple of weeks ago The New York Times’ Magazine was devoted to food, specifically kids and food. For many of us this is a touchy subject. There are a thousand opinions out there on what kids should eat and how to get them to eat more. One of the magazine’s articles that caught my attention was Virginia Heffernan’s public confession “What if You Just Hate Making Dinner?” In it, she admits that not only does she hate to cook, but she hates cooking for her kids. Frankly, I thought it was pretty brave, but some others thought otherwise.

Since my primary goal in starting this meal planning blog was to help readers cook more frequently for their families her article struck a nerve. I get it. Not everyone likes to cook. I don’t like to knit or really make any crafts at all. If crafting was required for survival my family wouldn’t make it. But, cooking is different. We all need to eat and the more healthy it is the better.

I hope that rather than making you feel guilty about not cooking for yourself or your family that this blog has at the most inspired you and at the very least helped you. Even for me, cooking and especially meal planning, can be a chore. With this in mind, this week’s meal plan is super quick and easy. The maple dijon chicken take about 5 minutes of active time and uses ingredients you probably already have, while the butternut squash polenta is a bit more challenging, but still easy enough to make on a weeknight. Hang in there and remember it is 100% okay to order pizza sometimes!

Something spooky to get you into the Halloween spirit!

Something spooky to get you into the Halloween spirit!

Meal #1: Maple Dijon Chicken Thighs + Roasted Green Beans and Potatoes
Meal #2: Skirt Steak with Arugula + Roasted Cauliflower
Meal #3: Butternut Squash Polenta with Sausage and Onion
Meal #4: Fennel and Garlic Shrimp + French Bread

Your grocery list, excluding the usual pantry items: 

red or yukon gold potatoes – 6 medium
green beans – 1 lb.
arugula – 1 bunch
cauliflower – 1 head
onions – 2
garlic – 1 head
fennel bulbs – 2
butternut squash – 1 small
rosemary – 1 bunch
fennel seeds (optional)
French bread
fine polenta (not quick cooking) – 1 cup
Parmesan cheese (if you don’t already have it)
maple syrup (if you don’t already have it)
dijon mustard (if you don’t already have it)
rice wine vinegar (if you don’t already have it)
boneless, skinless chicken thighs – 2 lb. (approx. 2 per person)
skirt steak – 1 1/2 lb.
sweet Italian sausage – 1 1/2 lb.
shrimp – 2 lb.
Pernod (optional)