I’m home from a whirlwind of cooking and eating at my fall cooking retreat. It’s the fifth group I’ve hosted at the cozy and charming Vintage Round Top. The table was filled with an amazing group of mother-daughter pairs, new friends and eager cooks. I couldn’t have asked for a better group to cram into the kitchen with! Now that everything is put away and the dishes are done, it’s time for our weekly meal plan.
My husband made a delicious batch of ratatouille with all the eggplant, peppers and squash I’ve been stockpiling in the fridge. Let’s toss it with gluten-free fusilli or penne and call it a day.
Salad with carrot-ginger dressing, sautéd bok choy with coconut aminos and sesame oil and veggie sushi. There’s no need to add sugar to the sushi rice, but I do add rice vinegar. Cut cucumbers into thin matchsticks, use shredded carrot, avocado and jalapeño and let everyone roll their own sushi on sheets of nori. Don’t overfill the sushi or it will be impossible to roll. Watch Instagram stories tomorrow for more details.
Chicken piccata, except I’ll use arrowroot flour instead of AP flour to keep things gluten-free. Roasted broccolini on the side.
Carnitas in the slow cooker with all the fixings. Serve on salad greens or in a soft taco. Instant Pot black beans wouldn’t be wrong here, but I don’t want another kitchen appliance taking up real estate on my counter. Choose your own adventure!
Chile Peanut Rice from Priya Krishna has been top of my list after watching her make it in a Bon Appetit recipe video. I’ll serve with chickpea and tomato stew from her book Indian-ish. Which you should order, because it’s full of delicious food to cook and eat.
Praise be, we made it to Friday. I’m going out tonight, but if you’re eating at home make my easy tuna poke bowls and call it a night.