Two weeks until the first Farm Girls Supper Club and I need to make room for “all the things.” That’s why we are purging our fridge big time. Not only will it make room for recipe testing and tweaking, it will makes me feel good to use what we have. Waste not, want not. We are well-stocked with frozen chicken, beef and pork, and my garden is stocked with kale and salad greens for side salads. I may need to pick up a few essentials to tide us over, but I plan to shop what I have first.
Stay tuned for my cooking class newsletter going out tomorrow. It’s a full week of Smart in the Kitchen cooking classes, a photo shoot collaboration with Mostess Box, House of Harper and Marie Flanigan Interiors and our school field day thrown in for good measure! Leave a comment if you’d like to be added to my cooking class newsletter.
Have a great week, and let me know what you’re planning to cook!
It’s a gorgeous cool and crisp day in Houston. My husband is heading to his happy place, Central Market, to pick up chicken kabobs to grill for dinner. I’ll serve my favorite kale salad (I’m doubling the kale and leaving out the Brussels Sprouts) and pan-roasted broccoli with tamari instead of soy.
I’m in the mood for pesto, and it fits the meatless Monday theme. My recipe uses avocado, which makes the pesto super creamy, but you can leave it out if you want. To change things up a bit, slow roast some tomatoes to toss with the pesto and pasta. You can also add the tomatoes to a simple base of spaghetti, extra virgin olive oil, lots of cracked pepper and shaved parmesan or pecorino. A few basil leaves tossed with the warm pasta would be A-ok. We’ll have garden lettuce with super simple salad dressing on the side.
I’m teaching at Central Market, so I need a slow cooker dinner for my family. We have ground beef from West Texas Beef Company in our freezer that I can cook with taco seasoning early in the day and keep warm in the crock pot. I may add pinto beans to the taco meat for a one scoop burrito filling. Add your favorite burrito fixings and roll it up: Grated cheese, jalapeños, guacamole, shredded lettuce, salsa and sour cream or whatever you prefer!
Breakfast for dinner to the rescue! I’m thinking a frittata with a big side salad. I’ll make the BLT frittata on my site or a spring veggie frittata with goat cheese. I have goat cheese, kale growing like crazy in my garden, fennel and leeks for the base.
Marinated chicken thighs on the grill are an easy dinner to prep and cook. Make these with drumsticks, chicken thighs or skin-on breasts. We have our school field day, so I will marinate the chicken all day and grill it off when we get home. Serve with honey-roasted carrots with tahini yogurt sauce or throw some peppers and zucchini on the grill.