We had one of our old favorites, spatchcocked chicken with shallots, that cooks in about 35 minutes. Paired with sautéed greens and Serious Eats’ crispy roasted potatoes, it was a winner, winner chicken dinner.
I’m trying Bon Appetit’s method for oven risotto. Sunday night we used up all our kale (and collards and spinach) in sautéed greens, so we’ll stir in some basil pesto at the end. Paired with roasted carrots and a big romaine salad with vegan ranch dressing, this will be a “meatless Monday” crowd pleaser for my crew.
Happy Valentine’s Day! We’ll be having teriyaki chicken thighs that I marinate Monday night and finish on the grill. This is a recipe I’ve tweaked over time, I hope to get it posted on the website this week. Paired with steamed rice and broccoli two ways (roasted for me and the little one, steamed for the rest of the group). I’ll be testing recipes for gluten-free and egg-free chocolate cake or cookies. If all else fails, we’ll have dairy-free chocolate ice cream and fresh raspberries.
Super easy slow cooker carnitas with refried beans, pickled red onions, and tomatillo salsa. I’ll be teaching a cooking class to an alumni group, so my family can make their own tacos on corn or coconut flour tortillas while I’m out for the night. This is a recipe I’ve posted on my Instagram a couple times, but I can’t wait to get it photographed and uploaded soon.
Fried rice with leftover pork, diced carrots, peas, green onions and any other veggies we need to clear out. No egg or soy in this version to accommodate our allergy girl. My husband is skeptical about using the pork from the carnitas in fried rice, but I’m determined to prove him wrong.
Grandparent’s choice. My husband’s parents will be visiting and watching our kiddos for a few days (hello, Napa!). My mother-in-law is no hack in the kitchen, and I’m sure the weekend menu will be in good hands.