Archives for category: Meal Plans
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On the Road Again

September 18, 2014 //
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Sorry for the delayed post. I was all set and ready to go last week, but due to a business trip to Omaha, Nebraska I had no time to actually post the meal plan. Anyway, the trip to Omaha went well. Did you know that Omaha is the home of the reuben sandwich and the hometown of Henry Fonda, Marlon Brando, Fred Astaire and of course, the “Wizard of Wall Street” Warren Buffet? To cap off several days of business meetings I got a chance to check out the Omaha Farmers Market last Saturday morning, which was gorgeous. But, here’s a warning – the weather was chilly! If the Midwest is a bellwether than meals full of tomatoes and corn are quickly coming to an end so enjoy them while you can. I certainly am!

Nebraska - home of the Cornhuskers!

Nebraska – home of the Cornhuskers!

Meal #1: Pressed Chicken Thighs with Corn, Scallion and Pepper Saute
Meal #2: Zucchini, Tomato and Feta Bake + Any Protein + Corn on the Cob
Meal #3: Italian “Stir Fry”
Meal #4: Fennel Compote with Tomatoes, Olives and Fish + Corn on the Cob

Your grocery list, excluding the usual pantry items: 

fennel – 1 large or 2 smaller ones
plum tomatoes – 13
red bell pepper – 2 large
red onion – 1
scallions – 1 bunch
zucchini – 2 medium
summer squash – 1
corn – 2 + 1 per person for 2 meals
green or black olives – 1/2 cup
feta – 4 ounces
capers – 1 jar (if you don’t already have them)
pesto – 1 jar (optional)
ricotta cheese – 1 small container (optional)
pasta – 1 box
bone-in, skin-on chicken thighs – 1-2 per person, depending on size
white fish (bass, halibut or tilapia) – 6 ounces per person
whatever protein you decide to make along with meal #2

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Categories Meal Plans

Back to School

September 5, 2014 //
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By the looks of everyone’s Facebook posts most of your kids went back to school this week. Next week Eliza starts a two-day a week, morning preschool program and I gearing up for the excitement and nervousness that starting school will bring – more so for me than for her!

The beginning of the school year means that all of our lives get a lot busier. Along with the daily grind, many of you are probably juggling sports practices and games, music lessons and scout meetings. Finding time to meal plan, grocery shop and cook is even more difficult and ordering pizza is very tempting. I get it, I’m with you too. But, if you can swing it, it is nice to sit down a few nights a week to a home-cooked meal, and I promise you that this week’s meals are quick. I mean really quick. At least three of them can be thrown together in well under 30 minutes. Give it a try and if you’ve got bigger kids, enlist their help to put dinner together – they can use those burgeoning math skills to measure!

Big kids will love chopping (carefully!) all of the ingredients for this quick, delicious Greek Salad

Big kids will love chopping (carefully!) all of the ingredients for this quick, delicious Greek Salad

Meal #1: Grilled Shrimp with Greek Salad + Corn on the Cob
Meal #2: Grilled Skirt Steak with Chimichurri + Cucumber Salad
Meal #3: Caprese-Stuffed Peppers + Steamed Green Beans
Meal #4: Italian Sausage, Panzanella, Corn on the Cob

Your grocery list, excluding the usual pantry items: 

tomatoes – 6
cucumbers – 4
red onions – 2
corn – 2 ears per person
shallot – 1
red pepper – 3
green beans – 1 lb.
basil – 1 bunch
cilantro – 1 large bunch
parsley – 1 bunch
oregano – 1 bunch
jalapeño – 1 (or use hot red pepper flakes)
feta – 2 oz.
mozzarella – 1 large ball
Italian bread – 1 loaf
red wine vinegar (if you don’t already have it)
apple cider vinegar (if you don’t already have it)
kalamata olives – 1 jar (if you don’t already have them)
capers – 1 jar (if you don’t already have them)
Italian sausage – 1 or 2 per person, depending on the size
skirt steak – 1 1/2 lb.
shrimp –  1 1/2 lb.

 

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It’s not over….

August 25, 2014 //
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‘Til it’s over. Despite the beginning of the school year and the end of the vacation season, summer still has a few weeks left in her. Let’s make the most of it. Food-wise we are at peak season here in the Northeast. And just when summer produce starts to wane we get to enjoy winter squash, apples and brussels sprouts. See, it isn’t that bad!

Once again, I’ve put together a meal plan with four dinners that embrace the last weeks of summer. I hope you aren’t sick of tomatoes and corn yet!

I'm going to miss them when they're gone.

I’m going to miss them when they’re gone.

Meal #1: Chicken Cutlets with Tomato and Basil Salad + Green Beans
Meal #2: Greek Shrimp with Tomatoes and Feta + Garlic Bread
Meal #3: Pork Tenderloin with Tomato and Peach Compote + Corn on the Cob
Meal #4: Summer Sauté with Corn

Your grocery list, excluding the usual pantry items:

tomato – 5 lbs. (you have to enjoy them while you can)
peach – 1
red onion – 1
onion – 1
shallot – 5
corn – 8
green beans – 1/2 lb.
basil – 1 bunch
mint – 1 bunch
thyme – 1 bunch (or you can use dried)
ginger – 1 small piece (you can freeze whatever you don’t use)
feta cheese – 4 ounces
eggs – 2
bread – 1 loaf
balsamic vinegar (if you don’t already have it)
flour (if you don’t already have it)
seasoned bread crumbs (if you don’t already have them)
curry powder (optional)
pork tenderloin – 2
Italian sausage – 1 lb.
chicken cutlets – 1 1/2 lb.
shrimp – 1 1/2 lb.

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Summer’s Contradictions

August 22, 2014 //
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Isn’t summer funny? My memories of summer as a kid are of endless days playing in the yard, swimming in backyard pools, riding waves at the beach and catching fireflies. It was the ultimate season of slack and it felt like it went on forever. But as an adult, summer flies by and is packed with planned events and activities. Most everything is fun, but there’s no slacking anymore….

Summer ‘s bounty also provides us with all of the ingredients we need to eat right and get healthy. Almost every fresh vegetable and fruit are ready for harvest and many of them can be enjoyed raw or with minimal preparation. Everything tastes great. Is there anything better than eating a peach so ripe that you have to stand over the sink or risk ruining your shirt? Summer even makes exercising seem like a great idea. I like to run, and my favorite time  to run is on a summer morning when the sun is up early and the temperature is still a bit cool. At the same time there are so many excuses and temptations in the summer. There’s ice cream, fruit crisps and crumbles, hamburgers, beer, rose and gin and tonics. How can you resist? You can’t….

So, the best you can do is embrace the season. Eat as well as you can during the week and indulge on the weekends and during vacation. Hopefully, these summer recipes are just the right amount of healthy, while still being delicious and fast enough to prepare that you have time to go out and catch some fireflies…

Luscious peaches you can indulge in guiltlessly

Luscious peaches you can indulge in guilt-free

Meal #1: Striped Bass with Green Beans and Tomatoes + Corn on the Cob
Meal #2: Citrus Asian Marinated Chicken Thighs + Sesame Broccoli
Meal #3: Salmon with Peach and Tomato Salsa + Corn on the Cob
Meal #4: Gnocchi with Chicken Sausage and Tomato + Kale Caesar Salad

Your grocery list, excluding the usual pantry items:

cilantro – 1 bunch
basil – 1 bunch
thyme – 1 bunch
limes – 2-3
lemons – 2
orange – 1
green beans – 1/2 lb.
scallions – 1 bunch
shallot – 1
red onion – 1
heirloom tomatoes – 3 large
cherry or grape tomatoes – 1 pint
peach (or nectarine) – 1
corn – 1 per person for 2 meals
Tuscan kale – 1 bunch
broccoli – 1 lb.
gnocchi – 1 to 2 packages, depending on size
sesame seeds (if you don’t already have them)
Parmesan cheese (if you don’t already have it)
reduced sodium soy sauce (if you don’t already have it)
skin-on, bone-in chicken thighs – 2 lb.
chicken sausage – 9 oz. (about 3 links)
striped bass fillets – 4 5-ounces each
salmon – 1 1/2 lb.

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Summer’s Best Sides

July 31, 2014 //
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We’re going to Martha’s Vineyard on Friday for a week and I can’t wait! My girlfriends from college and I are taking turns vacationing at a rental over three weeks, but this weekend we will all be there together. Between our upcoming trip, a recent day-trip to Jacob Riis Park to enjoy NYC’s surf and sand, and multiple trips to the farmers market I definitely feel like I am in the midst of summer. And, I love it.

The view from the porch of our Vineyard rental

The view from the porch of our Vineyard rental

To celebrate all of the amazing produce that is available this time of year I thought I would do something a little different this week. Instead of the usual meal plan I thought I’d post a bunch of my favorite summer side dishes. I love veggies and fruit all year long, but there is nothing like August when it all seems to be at its peak at the exact same time. These side dishes are great with grilled chicken, steak or fish and can be made for as few as one person to as many as a whole party’s worth.

Enjoy!

Panzanella (Tomato and Bread Salad)
Watermelon, Tomato and Feta Salad
Cucumber Salad
Zucchini Fritters

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Hello Summer!

July 22, 2014 //
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This is the best time of the year to cook and I’ve left you all stranded – I’m sorry! The thing is that while it is the easiest time to throw something delicious together, for me it has also been the busiest. In the last four weeks, I’ve been to Ottawa, Omaha, Vermont, Boston and Baltimore! Consequently, I have not had a chance to cook as much as I would like. But in Vermont, which was vacation, I had a chance to make a bunch of great, summertime dishes, many of which will show up here throughout the next several weeks.

Upon my return to New York I was greeted with all of summer’s best – green beans, peaches, blueberries, raspberries, corn and even the season’s first tomatoes! Total inspiration. This week’s recipes take advantage of the season’s bounty and none of them take too long to prepare so you have plenty of time to get out there and catch some fireflies!

I've been waiting all year for this!

I’ve been waiting all year for this!

Meal #1: Grilled Sausages and Summer Beans with Herbs, Tomatoes and Caramelized Onions
Meal #2: Fish Fillets with Tomatoes, Squash, and Basil + Corn on the Cob
Meal #3: Summer Pasta with Fresh Tomato Sauce and Mozzarella
Meal #4: Pork Tenderloin with Plums and Red Onion + Corn on the Cob

Note: For the next several weeks you will see a LOT of corn here. The season is so short so we tend to eat either corn on the cob or corn salad every night. You’ve been warned.

Your grocery list, excluding the usual pantry items:

summer squash (such as zucchini and yellow crookneck) – 2-4, depending on size
shallots – 2
red onion – 2 large
thyme – 1 bunch
parsley – 1 bunch
basil – 1 bunch
cherry tomatoes – 2 pints
green and/or wax beans – 1 lb.
tomatoes – 3-4
corn – 1 per person for two separate meals
plums – 4
pasta (penne or rigatoni work well) – 1 box
fresh mozzarella – 1/2 lb.
sausages – 2 lb.
pork tenderloin – 1 1/2 – 2 lb.
skinless white flaky fish fillets (such as Atlantic cod or halibut) – 4 6-ounce fillets
white wine

 

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The Last of Spring

June 23, 2014 //
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I’m trying something new this week. Instead of four meals, I’m sharing three plus a recipe for fava bean puree which is wonderful. The minute I saw the fava beans at my farmers market last Sunday I knew I had to make this recipe and I wanted to share it with all of you. I brought the puree to a friend’s house for the US vs. Portugal World Cup Match (wasn’t that a bummer?) and they loved it too. I also traveled for work this week so consequently I only made three meals.

Speaking of traveling – I’m traveling again for work at the beginning of this coming week and then heading up north to Vermont for the July 4th holiday – staying a whole week. I can’t wait! But, that means that I’ll probably not be posting my usual meal plans for a little bit, but I hope to update the site once in awhile with a recipe or two. To help you plan while I’m gone  you always can check out previously posted meal plans or meals.

What I was doing yesterday when I should have been posting this meal plan.

What I was doing yesterday when I should have been posting this meal plan.

Meal #1: Leek, Bacon and Pea Risotto
Meal #2: Nancy’s Chopped Salad + Bread
Meal #3: Roasted Salmon and Potatoes with Herb Vinaigrette + Sugar Snap Peas 
Bonus: Fava Bean Puree

Your grocery list, excluding the usual pantry items:

Idaho potatoes – 2
lemons – 2
red onion – 1 small
shallots – 2 medium
leeks – 2
sugar snap peas – 1 lb.
cherry or grape tomatoes – 1 pint
iceberg lettuce – 1 head
radicchio – 1 head
fresh rosemary, sage, thyme, parsley – 1 bunch each
frozen peas – 3/4 cup
fava beans – 2 lbs.
chickpeas – 1 (15 ounce) can
low-sodium chicken broth – 12 cups (96 ounces)
arborio rice – 2 1/2 cups
pepperoncini – 1 small bottle
dried oregano (if you don’t already have it)
red wine vinegar (if you don’t already have it)
parmesan cheese (if you don’t already have it)
provolone cheese – 1/4-1/2 lb.
salami – 1/4-1/2 lb.
bacon – 4 slices
salmon fillets – 2 (6 ounces each)
white wine

 

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Categories Meal Plans

Longest Day of the Year

June 16, 2014 //
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Tomorrow we celebrate the longest day of the year. With days full of sand and sun and evenings full of fireflies and fireworks. My favorite time of the year… This morning Eliza and I enjoyed the gorgeous weather at Brooklyn Bridge Park. We rode Jane’s Carousel twice, walked along the water, played on a giant jungle gym shaped like a pirate ship and took our sandals off and ran through the grass. It was lovely.

Although we are just hours away from the official start of summer we still have a few more weeks to wait for tomatoes, corn on the cob and fresh green beans. Until then, we can still relish in spring’s bounty of asparagus, spring onions and peas. Hope you enjoy this week’s meals. And, I hope that all of you are enjoying the beginning of summer wherever you are.

Laying in the grass

Selfie in the grass

Meal #1: Fettuccine with Peas, Asparagus and Pancetta
Meal #2: Roasted Salmon with White Wine Sauce and Sautéed Summer Squash and Spring Onions
Meal #3: Steak with Parmesan Butter, Balsamic Glaze, and Arugula
Meal #4: Roasted Wild Stripped Bass with Lemon, Olives and Rosemary and Roasted Fennel and Artichoke Hearts

Your grocery list, excluding the usual pantry items:

zucchini – 2
summer squash – 2
spring onions – 1 bunch (or 1 red onion)
arugula – 2 large bunches or 1 large bag
asparagus – 1 bunch
peas – 2 cups
scallions – 1 bunch
fennel – 2 bulbs
chives – 1 bunch
rosemary – 1 bunch
parsley – 1 bunch
basil – 1 bunch
shallots – 2
lemon – 3
artichoke hearts – 2 cans
fettuccine – 1 box
heavy whipping cream – 1 small container
flour (if you don’t already have it)
brown sugar (if you don’t already have it)
parmesan cheese (if you don’t already have it)
balsamic vinegar (if you don’t already have it)
ground chili pepper, preferably Turkish or Aleppo (if you don’t already have it)
pitted calamata or other good-quality black olives – 1/4 cup (if you don’t already have it)
white wine
pancetta – 3 ounces
rib eye steak – 2, 1 1/2 inches thick each
salmon fillet, skinless – 1 1/2 pounds
wild stripped bass fillet, skinless – 1 1/2 pounds

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Taking Stock…

June 2, 2014 //
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No, not that kind of stock.

Since I started this blog in January I have posted almost 20 meal plans and over 70 meals! It is crazy to think that I have made that many different meals so far this year, and the best season for cooking is just beginning! This is obviously a roundabout way of saying that I’m sorry I haven’t posted a new meal plan in a few weeks, but I hope you’ve been able to use the archive to pull together some tasty dinners for your family.

Fortunately, we are entering into the best time of the year to cook. I am obviously inspired by what I find when I am grocery shopping, but no shopping experience inspires me more than a trip to a farmers market. When I first caught a glimpse of those sugar snap peas you see below my heart leapt a bit. This week features a bunch of recipes that make the most of Spring’s finest; I especially love the soy-glazed chicken with asparagus and scallions. And, I promise there are more meals to come.

Sugar Snap Peas web

Meal #1: Penne with Broccoli Rabe and Sausage
Meal #2: Pork Medallions with Mustard-Caper Sauce and Braised Swiss Chard
Meal #3: Soy-Glazed Chicken with Asparagus and Scallions
Meal #4: Whole Baked Trout with Cherry Tomatoes and Potatoes

Your grocery list, excluding the usual pantry items:

broccoli rabe – 1 large bunch
Swiss chard – 2 large bunches
shallots – 4
onion – 1
asparagus – 1 large bunch
scallions – 2 bunches
Yukon gold potatoes – 2
cherry tomatoes – 12 ounces
oregano – 1 bunch
cilantro – 1 bunch
lemon – 1
limes – 3-4
penne – 1 box
aniseed (fennel seed) – 2 tsp. (optional) 
chicken broth – 2 cups
whipping cream (or half and half)
capers (if you don’t already have them)
grain dijion mustard (if you don’t already have it)
soy sauce (if you don’t already have it)
honey (if you don’t already have it)
chicken thighs, bone-in, skin-on – 8
pork tenderloin – 2, 8-10 ounce each
sausage – 1 lb.
trout – 2 whole fish (9 ounces each)

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Celebrating Spring!

May 19, 2014 //
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This week’s meal plan is a celebration of spring. It features many of the vegetables that I’ve been waiting all winter to eat: spinach, asparagus, snap peas, ramps and even rhubarb! Last Saturday, I visited the Boro Hall Greenmarket for the first time in awhile and was so happy to see piles of ramps and rhubarb. I snatched them both up even though I had no idea what I’d do with them. That’s what I love most about this time of year – meal planning shifts from recipe-driven to ingredient-driven. You have to embrace a little uncertainty but trust me, you’ll be rewarded!

Rhubarb Ramps_Web

Meal #1: Chicken Saltimbocca + Sautéed Spinach
Meal #2: Pork Chops with Rhubarb-Cherry Sauce + Roasted Asparagus
Meal #3: Splayed Roast Chicken With Caramelized Ramps, Garlic and Capers + Roasted Fingerling Potatoes
Meal #4: Penne with Shrimp, Feta, and Spring Vegetables

Your grocery list, excluding the usual pantry items:

spinach – 2 large bags or bunches
ramps  – 1 bunch
asparagus – 2 bunches
snow peas – 1/2 lb.
rhubarb – 8-10 ounces (about 5 to 6 stalks)
onion – 1
fingerling potatoes – 1 lb.
sage – 1 bunch
mint – 1 bunch
rosemary – 1 bunch (optional)
lemon – 2
chicken broth – 1 small can
penne pasta – 1 box
feta – 4 ounces
dried cherries – 1/2 cup
pine nuts – 1/4 cup (optional)
capers (If you don’t already have them)
chicken cutlets – 4 (6 to 8 ounces each)
thinly sliced prosciutto – 4 slices (3 ounces)
whole chicken – 1 (approx. 4 1/2 lb.)
pork chops – 4 (6 to 8 ounces each)
shrimp – 1 lb.
dry white wine – 3/4 cup

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