SUNDAY
We’re definitely having Super Bowl food for dinner, check out my menu for ideas. If you make something from the menu, please post a photo and tag me so I can see your creations.
MONDAY
We need a light dinner after yesterday’s Super Bowl eats. Lentil soup with caramelized leek and fennel, carrot, celery and spinach sounds perfect. I don’t use a recipe for this. Just build layers of flavor with the sautéd vegetables, kosher salt and garlic, chicken stock and lentils. Here’s a similar recipe if you want a road map.
TUESDAY
Brined and roasted whole chicken. Add some fingerling potatoes, cubed sweet potatoes or rainbow carrots sliced in 2″ chunks. Serve with crusty bread and a green salad.
WEDNESDAY
Our 7th graders are off on a Texas history trip. I’m making a batch of weeknight bolognese for the girls, served over pasta for them and sautéd greens for the adults.
THURSDAY
Chicken adobo with steamed short grain sushi rice and a side of roasted broccoli or steamed bok choy. Watch stories to learn a couple shortcuts for this tangy recipe from Mark Bittman.
FRIDAY
Very excited for today’s cooking class menu. Harissa-spiced carrot soup, heart-healthy roasted salmon, chermoula, roasted zucchini and cherry tomatoes with garlic and shallots, whole roasted cauliflower with whipped feta and flourless chocolate cake. A perfect Valentine’s dinner menu! Email melissa@smartinthekitchen.com to reserve your spot.
I’m speaking at a women’s retreat tonight and I have a feeling my crew (and my returned 7th grader) will want to go out for a fajita dinner. If not, we can have a taco bar with salsa verde chicken and all the toppings: pico de gallo, cilantro, jalapeños, shredded jack cheese, guacamole and pickled onions. I love this crisp and fresh creamy jalapeño sauce (it’s dairy-free) and you should definitely make it soon! Have a great week.
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