I’m writing this from a flight back to Houston from San Diego, and just let me confirm that the rumors are true: The weather is better in California. Ha! I grew up in Southern California and never thought I’d spend a major chunk of my adult life in Houston, Texas, and raise my children here. But hey, this path has filled me with so much joy. Even though that path is hot and humid. Here’s another week of Whole30 dinners (hope those of you not doing Whole30 find something here that looks good!).
Sunday night we’re grilling vegetables (asparagus, zucchini and squash) and throwing steaks on the grill. There may be some chimichurri on the side to drizzle on the steak and veggies. I need to get my chimichurri recipe uploaded for you all asap! (Update: I was too tired to whip up the chimichurri when I got home. But the grilled steaks were perfection.)
Egg roll bowls for meatless Monday. Add 7 ounces of ground pork or dark meat chicken if you want protein. Serve with a side of steamed rice for kiddos.
I’m teaching a cooking class during the day and Tuesday afternoons are filled with activities this semester. Need an easy dinner to the rescue! I’m making chili lime pork ribs using the slow cooker method I use for my BBQ pork ribs. Basically, I’ll broil the ribs for a couple minutes to break down the connective tissue, put the chili lime seasoning on the ribs and then cook in the slow cooker for 5-6 hours on low. You can also cook pork ribs in an Instant Pot. These would be great with a big green salad and roasted shishito peppers with Everything But the Bagel seasoning.
Weeknight bolognese and a side of sautéed broccoli rabe. I’ll have my sauce on microwaved spaghetti squash — it makes cutting open the spaghetti squash so much easier. I usually microwave mine for 7 minutes to begin with, and then add more time if necessary.
Grilled pizza for the kids (make your life easier and buy premade dough at Trader Joe’s or from your local pizza place). Leftover buffalo chicken in a lettuce wrap for mom.