Meatless Monday just got tastier with these lightening fast Sichuan noodles with chilies and scallions. These noodles are tossed with Napa cabbage and grated carrots, and full of flavor from red chili flakes, sesame, soy and rice vinegar.
I’m teaching a class today (we have a few spots left, email firstname.lastname@example.org to sign up). I’ll be making InstantPot beef and broccoli in class, so plan to make a second batch for my family’s dinner. Steamed rice and some edamame on the side and we’ll have an easy, hands-off dinner ready with little effort. My recipe isn’t on my site yet, but I linked a similar one. Follow along in stories to see how simple it is to make.
I have another class today and want an easy dinner. Simple roasted salmon is about as easy as it gets, and I have a video on my YouTube channel to show you how fast and easy it really is. If you want a sauce on the side, make chermoula, arugula and avocado pesto or use leftover jalapeño green goddess from Tuesday. We’ll serve ours with a side salad tossed with super simple salad dressing (shocker!). If you want added veggies, chop up two cups of whatever you have (carrots, broccoli, green beans, squash) and toss with extra virgin olive oil and kosher salt. Spread them out on a sheet pan and start them in the oven 10 minutes before you add the salmon and they should be done at roughly the same time. Depending how small you chop your veggies, they’ll take from 15-20 minutes to soften and roast.
I’m driving to Round Top bright and early in the morning for my Vintage Round Top Cooking Retreat! We were able to add one ticket, so be sure to snag the last spot if you’re available! We’ll make healthy, family-friendly meals and you’ll go home with a swag bag, over a dozen new recipes and a slew of cooking tips and knife skills to revitalize your time in the kitchen. Since I’ll be busy with last minute prep, we’re definitely going out for a casual family dinner. If you’re home, think about making my pork chile verde with potatoes, zucchini and Swiss chard.