A Week of Healthy Meals
This is our last full school week before midterms and I want my kids to stick to a routine. That means dinners at home and me trying to get them to sleep at a decent time. This week I have a big private cooking class for a local legal firm, a holiday cookie class exchange (we still have spots, email Melissa at firstname.lastname@example.org to sign up!) and the last of our curated gift ideas. There’s so much going on that I want to share with you all for 2020. We have some exciting new cooking classes in the works, monthly community classes (some on the weekends!) and a basics series for those of you who want to get a little more serious in the kitchen and extend your skills. Here’s to a wonderful December and lots of excitement ahead!
We have a quiet day. I want a simple dinner that won’t create a ton of dishes because I’m hosting a big group tomorrow. Cedar plank salmon on the grill and sautéd greens sounds perfect. Add a slow roasted sweet potato or steamed rice if you want. We served this salmon at my last Farm Girls Supper Club dinner in Round Top and it was a hit! Recipe below.
Cedar Plank Salmon
2 tablespoons grainy mustard or Dijon
2 tablespoons honey or pure maple syrup
1 teaspoon minced fresh rosemary
1 teaspoon grated lemon zest
1 side of salmon, skin on
Cedar grilling plank, about 15” by 6”
Soak the cedar grilling plank in water, completely submerged, for 2 hours.
Preheat grill to medium-high heat. Open vents on the bottom and lid of a charcoal grill, if using.
Stir together the mustard, honey or maple syrup, rosemary, lemon zest, and 1/2 teaspoon each of salt and black pepper. Place the salmon skin-side down on a plank and slather the flesh-side with the mustard mixture. Let stand at room temperature for 15 minutes.
Grill, covered with lid, on medium-low heat until salmon is just cooked through and the edges are slightly browned, about 13-14 minutes.
Chana masala for a healthy vegetarian dinner. This may look like a lot of ingredients (which is typically a no-no for me on a weeknight), but once you measure everything out it goes fast. Grate your ginger on a microplaner, and here’s a quick tip for peeling your ginger.
Chicken lettuce cups with steamed edamame on the side.
We have a holiday cookie class and exchange today! I’m so excited for this class (we have a couple more spots, join us!). We’re making some of my favorite holiday cookies (fudge! date squares! peppermint bark!) and a big batch of healthy lentil soup to fill everyone up. Attendees will divide the baked goods and take them home. After a fun afternoon baking, I want a dinner that’s easy and healthy. I’m making a batch of super fast miso soup with sprouted tofu and easy veggie hand rolls. I make steamed sushi rice in my rice cooker and my family fills their seaweed with avocado, jalapeño, cucumber, carrot and/or sushi-grade tuna. Sriracha and tamari on the side.
My youngest requested Sloppy Joe’s. Make them with ground turkey or beef. I prefer dark ground turkey meat, not turkey breast, or lean grass-fed ground beef. I’ll have mine with roasted butternut squash, but kids will have theirs on slider buns with Bubbie’s sweet and sour pickles. Roasted green beans on the side. Throw them on a sheet pan, toss with a little extra virgin olive oil and roast at 400 degrees for 15-20 minutes. Shake on some “everything bagel spice” when they come out of the oven.
If you’re looking for dinners to hold your people over during the busy holiday season, check out my Trader Joe’s super easy cheater meals. Or head to YouTube to get ideas, like my favorite vegetarian sesame noodles.
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