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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

Whole Baked Trout with Cherry Tomatoes and Potatoes

June 4, 2014 //
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Whole Baked Trout with Cherry Tomatoes and Potatoes
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This dish isn’t for the squeamish. I love trout, and often order it if it is on a restaurant menu, but I rarely make it at home because you usually have to cook the whole fish. But, this recipe seemed so easy that I had to try it, and I’m glad I did. The potatoes and tomatoes were delicious and the trout cooked perfectly. I substituted rosemary for the oregano because it is what I had and it worked out great. While it looks impressive coming out of the oven I found it easier to remove the skin, tail and head from the fish before serving it. I told you that you had to be a brave cook!

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Categories Meals

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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Categories Meal Plans

Salmon and Potatoes in Tomato Sauce

May 16, 2014 //
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Salmon and Potatoes in Tomato Sauce
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This is delicious and very simple. However, I am starting to notice that a lot of Martha’s recipes do not provide enough time for the potatoes to cook through. I recommend letting the potatoes cook for 15-20 minutes after you first add them to the tomatoes and before you add the salmon. Also, I see no reason to remove half of the tomato sauce, unless you really want to. We did have some sauce and potatoes left over, but I think they would be nice with some eggs for another dinner or brunch.

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Categories Meals

Asian Tonight?

May 12, 2014 //
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I don’t know what was up with this week, but for some reason I made a lot of meals with Asian ingredients and flavors. The great thing about using Asian ingredients is that they often add a great burst of flavor with very little work or time. So, for this week’s meal plan I’m featuring two of these dinners – the pork stir fry and grilled tuna steak which when paired with my dipping sauce may remind you of sushi.

Meal #1: Salmon and Potatoes in Tomato Sauce
Meal #2: Pork Stir Fry with Asparagus and Sugar Snap Peas
Meal #3: Grilled Tuna Steaks with Dipping Sauce + Sesame Broccoli
Meal #4: Pasta Carbonara with Leeks and Lemon

Your grocery list, excluding the usual pantry items:

onion – 1
shallots – 2
lemons – 2
asparagus – 1 lb. bunch
sugar snap peas – 1 1/2 cups
broccoli – 1 large head or 1 lb.
leeks – 4
ginger – 1 piece
small white potatoes – 3/4 pound
fresh parsley – 1 bunch
Kalamata olives – 1/2 cup
diced tomatoes – 2 cans (28 ounces each)
sherry – 1 bottle (it’ll keep)
sesame seeds – small package (they’ll keep)
short pasta (penne) – 1 box
rice (if you don’t already have it)
soy sauce (if you don’t already have it)
Sriracha (if you don’t already have it)
brown sugar (if you don’t already have it)
rice vinegar (if you don’t already have it)
sesame oil (if you don’t already have it)
corn starch (if you don’t already have it)
eggs – 2
pork tenderloin – 1, 12-16 ounce piece
bacon – 6 slices
salmon fillets – 4 (6 ounces each)
tuna steak – 4 1-inch pieces

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Categories Meal Plans

Digging through the Recipe Collection

April 29, 2014 //
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I’m really happy that I finally started this meal-planning blog, but as the weeks have gotten busier it has been more difficult to find time to research recipes, prepare meals and put together each post. I’m not complaining, just saying that you never really know what you’ve gotten into until you’re in it! That said, one unexpected benefit of this site has been that I have an excuse, or really the impetus, to finally try a bunch of recipes that I have clipped or dog-eared or saved on Pinterest. Like anyone, I make roughly the same 20 meals per season rotated over the course of 3-4 weeks. Many of those meals have already been featured on this blog. However, when I started this blog I knew that if I provided readers with just 20 recipes my endeavor would be short lived. So, I started digging through my recipe collection, which lives in a large accordion folder, a collection of food magazines, many cookbooks, a “recipe box” on epicurious.com and of course my trusty Pinterest recipe board.

My trusty recipe board on Pinterest

My trusty recipe board on Pinterest

This week I bring you three recipes that I tried for the first time this week, but that I have wanted to make for awhile. Along with those three I added a re-post of my pasta marinara (a mainstay). Enjoy!

Meal #1: Sweet and Sour Chicken Thighs with Couscous
Meal #2: Pasta with Marinara + Green Salad
Meal #3: Spring Minestrone with Chicken Meatballs and Garlic Bread
Meal #4: Shrimp with Orange and Ginger

Your grocery list, excluding the usual pantry items:

onion – 1
carrots – 2 lb.
lemons – 2
lettuce – 1 bunch or bag
leek – 1
baby spinach – 1 cup
red bell pepper – 1
oranges – 2
scallions – 1 bunch
basil – 1 small bunch
chives – 1 small bunch
ginger – 1 small piece
parsley – 1 bunch (optional)
cilantro – 1 bunch (optional)
low-salt chicken broth – 5 cups
egg – 1
pasta – 1 box
rice
small pasta (such as orzo or ditalini) – 1 box 
crushed tomatoes – 28 ounce can
baguette or whatever bread you like
breadcrumbs – 1/2 cup (if you don’t already have it)
sesame oil – (if you don’t already have it)
honey – (if you don’t already have it)
paprika – (if you don’t already have it)
cinnamon – (if you don’t already have it)
crushed red pepper – (if you don’t already have it)
bone-in, skin-on chicken thighs – 2 1/2 to 2 3/4 lb total
ground chicken – 6 ounces
shrimp – 1 lb. 

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Categories Meal Plans

Anticipation

April 22, 2014 //
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I love anticipation. There is no better feeling than the excitement leading up to a big holiday or great vacation. Anticipation is especially strong when you are a kid – how many of us barely slept on Christmas Eve – but fortunately it is one of those few experiences that doesn’t totally go away as you get older. Of course, as an adult what we get excited about changes, but the fun of it stays the same.

After the long, hard winter I have been eagerly anticipating spring. That means getting excited about the cherry blossoms at the Brooklyn Botanic Garden, tulips along the Brooklyn Heights Promenade, and of course, asparagus and peas at the farmers market. Like a kid before Christmas who tries to find their presents in their parent’s closet I may have cheated a bit this week… I jumped the gun and bought some California asparagus at the grocery store because I just couldn’t bear to wait any longer. I would like to say that I regret it, but honestly I don’t. I needed that taste of spring and I’m happy to share my recipe with you.

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The first asparagus and peas of 2014

Meal #1: Penne with Asparagus, Scallions, Peas and Prosciutto
Meal #2: Mustard Crusted Branzino + Sautéed Spinach
Meal #3: Italian Sausage and Farro Salad with Roasted Vegetables and Feta
Meal #4: Roasted Chicken Thighs with Tomatoes, Olives, and Feta + Sautéed Green Beans with Shallots

Your grocery list, excluding the usual pantry items: 

asparagus – 1 bunch
bell peppers – 2 (red, yellow or orange)
red onion – 1
scallions – 1 bunch (5 or so )
frozen or fresh peas – 1 cup
spinach – 2 bags or bunches
green beans – 1 1/2 lb.
grape or cherry tomatoes – 1 pint
shallots – 7
lemon -1
thyme – 1 bunch
box of penne
farro – 1 cup
breadcrumbs – 1 cup
half and half or heavy cream – small container
feta cheese – 1 cup
Spanish olives – 1/2 cup
Parmesan cheese (if you don’t already have it)
whole grain mustard (if you don’t already have it)
pine nuts (optional) – 2 TB.
prosciutto – 1/4 lb.
Italian Sausage – 1 or 2 links per person
bone-in, skin-0n chicken thighs – 8 or approx. 2 1/2 lb.
branzino or trout – whole (two fish, 2 lb. each) or filet (6-8 oz. per person)

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Categories Meal Plans

Discoveries

April 7, 2014 //
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Don’t you just love when you discover something new? The other day I was browsing my Facebook feed when I came across a friend’s status update which was basically a glowing review for an upcoming cookbook. My friend is a culinary magazine editor so not only does she know a lot about food, she is lucky enough to have cookbooks mailed to her on a daily basis. She knows her way around the kitchen, so when she is enamored with a cookbook I pay attention. By now I’m sure you are dying to know what book I am talking about…

The cookbook is The Forest Feast and its author, Erin Gleeson, is the creator of this gorgeous tumblr site. I’m not going to lie, it was love at first site. When I originally came up with the idea of publishing a meal planning blog the thought of taking photographs, especially of food, terrified me. Patrick is the photographer in our family, and I happily let him take over the task of chronicling our family. But, blogs without at least some photos, are pretty boring so I make an attempt. However, I am envious of bloggers who are also super talented photographers. So, when I saw The Forest Feast’s posts I was blown away – everything about them is beautiful. And then, when I actually read her recipes and saw that they were super simple and seasonally focused, I was hooked. I immediately had to try something so, of course, two of the recipes I made – the cauliflower gratin and the red roasted carrots – are on this week’s meal plan for you to try. Enjoy the discovery!

I can't wait to get my hands on this cookbook! “Photos by Erin Gleeson for The Forest Feast”

I can’t wait to get my hands on this cookbook!
“Photos by Erin Gleeson for The Forest Feast”

Meal #1 Roasted Pork Loin with Pearled Onions + Cauliflower Gratin
Meal #2 One-Pan Farro with Tomatoes + Green Salad
Meal #3 Lemon and Olive Chicken + Red Roasted Carrots
Meal #4 Honey-Soy Salmon + Baby Bok Choy with Cashews

Your weekly grocery list, excluding the usual pantry items:

pearled onions – 1 bag (1 lb.)
cauliflower – 1 medium head
carrots – 1 large bunch
scallions – 1 bunch
onion – 3 large
baby bok choy – 1 lb.
grape or cherry tomatoes – 1 pint
lemons – 2
milk – 2 cups
butter – 1/2 stick
cashews – 4 ounces
semi-pearled farro – 1 cup
chicken stock – 2 cups or 16 ounces
cheese (gruyere or cheddar) – 8 ounces
boneless pork loin – 1 1/2 – 2 lbs.
salmon fillet – 1 ½ lbs.
bone-in, skin-on chicken breasts halves – 1 per person
green olives (if you don’t already have them)
dried thyme (if you don’t already have it)
dried rosemary (if you don’t already have it)
fennel seeds (if you don’t already have it)
crushed red pepper (if you don’t already have it)
cinnamon (if you don’t already have it)
paprika (if you don’t already have it)
garlic powder (if you don’t already have it)
chili powder (if you don’t already have it)
dijon mustard (if you don’t already have it)
sesame oil (if you don’t already have it)
soy sauce (if you don’t already have it)
rice vinegar (if you don’t already have it)
honey (if you don’t already have it)
mustard (if you don’t already have it)
flour (if you don’t already have it)

 

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Categories Meal Plans

Balance

April 2, 2014 //
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We all juggle commitments to family, friends, work, our home, and of course, ourselves. Unfortunately, most of us don’t do a great job balancing these important aspects of our lives and at least one often gets neglected. I think some people are better at being out of balance than others, but I am not one of those people. I like routine and habit – I always have. Having Eliza really shook up a lot of the balance that I had carefully crafted and maintained over the years. Two years into motherhood, I think I have a better handle on how unscripted and unplanned life can be, but that doesn’t make it any easier.

One way that I’ve dealt with the imbalance, or rather the stress of living with it, is to cook. I realize cooking isn’t everyone’s remedy, but it is mine. There is something about reading recipes, organizing ingredients, prepping vegetables and preparing a meal that I find very therapeutic. Within a few minutes I am out of my own head and into the creation process, which is often what I need. I love the concentration that chopping an onion requires and the creativity that sparks when I stray from a recipe. This week was another busy week, beginning with my business trip to Madison, Wi. and ending with Patrick working an  evening and having his usual Thursday night class. Fortunately, I got a few homemade dinners in to keep me on balance.

The tools of my "therapy"

Tools for my “therapy”

Meal #1: Chicken Thighs with Shallots and Tomatoes
Meal #2: Pasta Carbonara with Leeks and Lemon
Meal #3: Roasted Cod with Potatoes and Olives
Meal #4: Chicken and Vegetable Stir Fry + Rice

Your grocery list, excluding the usual pantry items:

red, new potatoes – 2 lb.
ginger – 1 small piece
scallions – 1 bunch
red, yellow or orange peppers – 2
zucchini and/or summer squash – 2
snap peas – 1 cup
shallots – 12 to 15
leeks – 4
cherry or grape tomatoes – 2 pints
tarragon – a few sprigs
parsley – 1 bunch
lemon – 1
kalamata olives (if you don’t already have them)
soy sauce (if you don’t already have it)
oyster sauce (if you don’t already have it)
rice wine vinegar (if you don’t already have it)
sesame oil (if you don’t already have it)
dijon mustard (if you don’t already have it)
Parmesan cheese (if you don’t already have it)
white wine
eggs – 2
penne or another short pasta – 1 box
rice
chicken breast – 1 lb.
bone-in chicken thighs – 8
bacon – 6 slices
cod fillet – 6 to 8 oz. per person

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Categories Meal Plans

Chicken Thighs with Shallots and Tomatoes

April 2, 2014 //
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Chicken Thighs with Shallots and Tomatoes
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The minute I read this recipe in a recent NY Times Magazine I knew I had to make it. It is essentially a one-pan dish, and uses some of my favorite ingredients – chicken thighs, shallots, white wine and mustard. It did not disappoint. The dish takes a bit longer than my typical, weekday dinners, so you may want to save it for the weekend. I also think it would be a wonderful dinner party dish since it looks so scrumptious and preparation is relatively hands-off once everything is in the pan. As the article suggests, serve it with a good baguette so you don’t waste a drop of the amazing sauce.

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Categories Meals
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