Your Dinner Plan for May 19-24
Three days left until summer. I don’t know about you, but summer break can’t get here fast enough. It means less driving, less homework and loosened schedules. Don’t get me wrong, I’ll still be teaching cooking classes and updating my blog, but the days feel more relaxed in summer months. Mornings are quiet and slow, dinners aren’t rushed. I’m still in Santa Fe for a conference and about to run off to hear Alison Roman speak about her viral cookbook, Dining In. Happy Sunday!
My middle schooler has his first day of finals and my high schooler is three days in. After hours of finals, I’m making one of their favorites. Chicken lettuce cups for the win (gunning for mom of the year!). I might steam some Trader Joe’s Gyoza potstickers and edamame while I’m cooking — thirteen-year-old boys need a steady stream of food.
Chicken tortilla-less soup with a side of quesadillas for kiddos.
I’ve been wanting to make this fettuccine alfredo ever since I saw Carla Lalli Music make it in this Bon Appetit video. Serve with a side of roasted veggies. I’ll chop up whatever I have (broccoli, zucchini, asparagus) and toss it with olive oil on a sheet pan and roast at 425 degrees. Don’t forget the crunchy salt!