So many of you sent emails and messages after last week’s Farm Girls Supper Club dinner and I want to thank you from the bottom of my heart. Thanks to the effort of so many, coupled with all of your positive energy and thoughts, the night was completely magical. Thank you! It was so powerful to see everyone sitting down to an al fresco dinner in the middle of the Marburger Farm’s antique fields. I’ll share more photos when I can, but please know I appreciate your support! Here’s one more to leave you with! Now, let’s getting to planning the week ahead.
Meatloaf and mashed potatoes! Not sure why, but I’ve been craving this old-fashioned dish that reminds me of my childhood. Total comfort food! I plan to cut the chopped onions down to 2 cups instead of 3, and I like to substitute a little of the ground chuck with 1/2 pound of mild Italian sausage. And since it’s what my mama did, I always wrap my meatloaf in bacon. If you want to lighten up the mashed potatoes, use chicken stock instead of heavy cream. We’ll roast up whatever odds and ends of green veggies we have to serve on the side.
Roasted vegetable orzo with a garlicky yogurt sauce sounds delicious. I’m using whole wheat orzo for this, but you could also substitute your favorite small or tube shaped gluten-free pasta.
My husband and I both have work dinners tonight, so I’m leaving a “no brainer” dinner for the kids. Make-your-own pizzas on flatbread or pre-made pizza crust with shortcut caesar salad. They’ll use a little Rao’s Original Marinara for the sauce, top with mozzarella and either peppers, mushrooms or pepperoni. Cook at high heat, around 425 or even 450, for crispy and delicious pizzas.
For those of you observing Yom Kippur, I hope it’s meaningful and a good day with family. We’ll be home and my husband has requested chicken piccata. Sounds good to me. Arugula salad with super simple salad dressing on the side.
I’m teaching a cooking class during the day and my son has a 5:30pm game tonight. That means it’s an Instant Pot dinner! Salsa verde chicken takes about 15 minutes to cook. I can throw it together before leaving for the game and have shredded chicken tacos at the ready when we get back. Use boneless, skinless chicken thighs for this. They are so delicious with the sauce. I know we had chicken last night too, but oh well!
Tonight I depart for 10 days in France and a weeklong intensive cooking program at Cooks Atelier. I’m not sure if I’ll post photos while I’m there, or take a social media breather. Either way, I can’t wait to be inspired with fall produce, cooler weather and maybe a little Burgundian wine…
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