We’re in Sun Valley, Idaho, soaking up the mountain air. We are grateful to spend time with family and be outdoors where it’s easier to social distance. But we still need a meal plan! It’s not completely a vacation (my husband works from here and I’ve been busy finalizing my private membership launch and teaching online cooking classes). We’re starting to get back into a routine since school starts (online) August 19. I can’t believe I will have TWO high schoolers. If you want to join me for a free meal planning webinar August 20, sign up here. Let’s start off the school year feeling organized and less stressed about what to make for dinner! Here’s what’s on tap this week:
We are heading to one of our favorite Sun Valley restaurants for Asian-inspired flavors. If you want to recreate a similar flavor profile at home, try my super healthy sesame noodles that are packed with veggies or coconut red curry soup.
Monday Meal Prep class at 6pm central time! Sign up to receive the recipes and class link right away! You know what we’re having, either the soy-ginger flank steak, fried rice or easy “leftover makeover” fajitas from class.
I’m making a big batch of chicken tortilla soup and a side of quesadillas and guacamole for kids. If you’re afraid your family will rebel at kale in their guac, leave it out. Or use steamed and smashed broccoli as an alternative. It’s a great trick for sneaking in extra veggies. If you’re feeling ambitious or feeding a crowd, make green goddess dip and crudités as an appetizer.
Busy day! Join me at 12pm central time for a FREE back-to-school lunch class sponsored by Farmhouse Delivery. I’ll teach my new recipe for pasta salad and a few other ideas for quick and easy school day lunches. For dinner, we’re having baked Veracruz-style white fish with a side of roasted asparagus and green salad with super simple salad dressing.
Pasta with dried morels. Since ramps can’t be found at the end of summer, I’m substituting leeks. Use a dry white wine for the sauce, like a pinot blanc or sauvignon blanc. Just don’t use an oaky Chardonnay! Serve with a side of roasted Brussels sprouts or broccolini.
Just saw a post about Smitten Kitchen’s summer squash pizza, and now I want it bad! We may be on a road trip next weekend, but if not this is on deck.
Pasta salad with roasted tomatoes
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