How did we get here? The deluge of spring activity surely wasn’t the same this year, but the days flew by none the less. And suddenly Memorial Day Weekend is upon us and the school year is winding down. Our kids finish school this week, and we’re all ready to move on to summer. Here’s a meal plan to get you through the week ahead.
We ordered Indian takeout. It’s what I requested for Mother’s Day dinner, but when we called to order there was a two hour wait for pick up. Lamb keema, chicken tikka masala, saag paneer and aloo gobi. I know this is the “greatest hits” of Indian food, but you crave what you crave. For authentic South Indian recipes. Try her Instant Pot Keema for a comforting and super flavorful dinner. And you may have seen me link her chickpea curry here, it’s one of my favorite easy weeknight dinners and perfect for meatless Monday.
We’re having Joshua McFadden’s kale sauce with rigatoni. I really hope you’re a NYT subscriber so you don’t hit a firewall. As an alternative, just buy his book. On the side, grilled yellow squash and zucchini finished with a mint, parsley and garlic gremolata. Here’s how to make it:
Dry Grilled Zucchini and Squash with Lemon and Mint Serves 4-6
- 2 zucchini
- 2 yellow squash
- 3 tablespoons extra virgin olive oil
- 1-2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons Italian parsley
- 1 teaspoon mint
- 1 teaspoon capers, rinsed if packed in salt, minced
- 1-2 tablespoons shaved Pecorino, Parmesan or Manchego
- Maldon sea salt and fresh ground pepper
Preheat grill to medium high. Cut vegetables into 1/4-inch slice.
Grill the vegetables for 1-2 minutes per side, until grill marks form. Mix together the remaining ingredients in a small bowl.
Once cooked, transfer the vegetables to the serving platter and drizzle with the sauce.
I’m just being honest here, I plan to get takeout tonight. I have an uber busy week ahead, and I know my kitchen will be clean today. For me, the cooking part is easy, but the cleaning not so much. If you’re cooking at home, try my ground beef tacos. Or make them with ground 90% turkey or ground pork. Delish!
Instagram Live today at 2pm! I’ll prep what I’m making for dinner, and show you a few tips and knife skills in the process. What are we making, you ask?! One of my summer favorites. Grilled beef kebabs and a colorful salad with super simple salad dressing. Here’s a great intensive on kebabs, if you’re looking for a simple recipe to follow, here you go! If you’re using wood skewers, soak them in advance, and know that metal skewers will cook your meat faster because they heat up. Can’t wait to start this new series. Please help me spread the word!
Zoom cooking class today at 5pm! I’m showing the step-by-step of my weeknight lasagna, buttermilk ranch and sheet pan lemon broccolini. Six spots left, so email or message me if you’d like to sign up! Individual classes are $25 and payable by Venmo, just include your email so I can send you the recipes!
We’re headed to Kitchenette Farm for Memorial Day Weekend. For our menu this weekend, I’m making my MIL’s red potato salad with chopped sweet pickles, playing around with an Instant Pot maple baked beans recipe and making my favorite super rich Ina blue cheese burgers. I’m sorry most of those recipes aren’t linked, I either need to perfect them or get them posted. Here are some other recipe ideas for a long weekend: