Dinner for the Week Ahead
Here we go again! Weekly meal plans to keep us all sane and in the groove. I love taking July off from meal planning and embracing a more relaxed way of cooking. But after a while, the multiple trips to the grocery store start to wear me out. I love making a list on Monday and shopping for the week ahead. And I truly believe if you consult your pantry as you make your list, you’ll save lots of dollars!
This plan is based on summer cooking and what’s in season. I also have a full schedule of classes and an Instagram Live this week, so stay tuned. I’ll include my teaching schedule below.
Also, I’ll send more information in the coming weeks, but I’m getting ready to launch my cooking class membership site. Join the waitlist to be the first to know when doors open. I’ll only open up membership for two weeks so I can focus on members and teaching, so don’t miss it!
p.s. Mark your calendars for a meal planning webinar on August 20. I’ll share all my tips and tricks for making meal planning and grocery shopping as easy as possible.
We’re spending the day at Redfish Lake in the Sawtooths. I have a feeling we’ll be worn out from the drive, the sun and the weekend in general. Since we won’t have time for a grocery store run before dinner, I just transferred rib eyes from the freezer to the fridge. Air fryer potato wedges with Cajun seasoning and roasted Brussels sprouts on the side.
I’m posting a new recipe today that’s perfect for back-to-school lunches, so stay tuned. I’m working with Farmhouse Delivery to bring you a slew of school lunch ideas, whether on Zoom or in person. Use the code “Smartinthekitchen” or “Smart” for a discount on your first order! For dinner, capellini with asparagus, lemon and parsley. I have a video above showing you how to make it, and here’s the recipe:
Capellini with Lemon, Asparagus, Garlic & Parsley
1/4 cup extra-virgin olive oil
4 garlic cloves, minced
1 bunch asparagus, thick woody ends snapped off and cut into thin slices
Zest and juice of 1 lemon
Ground black pepper
½ pound capellini, spaghettini, bucatini or spagetti
½ cup fresh flat-leaf parsley, minced
Bring a large pot of well-salted water to a boil. Salt it like the ocean! Use 1 heaping teaspoon salt per 1 cup of water.
In a large sauté pan over medium heat, warm the olive oil. Add the garlic and asparagus. Sauté until the garlic is fragrant, about 1-2 minutes, being careful not to burn the garlic. Remove from heat and stir in lemon zest, lemon juice, and 1 teaspoon salt. Set aside.
Once the water is boiling, add the pasta to the water and stir. Cook, stirring occasionally, until the pasta is al dente according to the package directions. Reserve about ½ cup of the starchy cooking water in a bowl or measuring cup and drain the pasta.
Add the drained pasta and the parsley to the sauté pan with the asparagus. Toss to coat, turning the heat back on to low. Add as much of the pasta water as needed to loosen up the pasta and get the desired consistency, I start with a few tablespoons at a time, and toss to combine. If you keep the heat on low, some of the liquid from the pasta water will evaporate and reduce, leaving you with a slightly thickened pasta sauce.
Season with salt and pepper to taste.
Instant Pot Chicken Tinga for Taco Tuesday! You won’t heat up your house when making this, and you can use the flavorful shredded chicken for tostadas, tacos, quesadillas or salad. Serve with guacamole and salsa verde.
Don’t miss my Instagram Live at 2pm CT today all about how to meal plan for lunches! If you’re schooling from home with your kids, it might help you have a plan for back-to-school mid-day meals. For dinner, it’s Slow Cooker BBQ Pork Ribs. If you don’t feel like making the homemade sauce, use Bone Suckin’ Sauce (I like the original thinner style). Red cabbage salad and either potato salad or cobs of corn thrown on the grill.
There’s a chance we’ll head to our favorite sushi spot for dinner, but if not we can have sushi night at home. Miso soup, crunchy butter lettuce salad with carrot ginger dressing and tuna poke bowls. I’m teaching a similar tuna tartare in tomorrow’s Airsubs class, which is open for anyone to join! Also on the menu, strawberry-basil mojitos, eggplant dip and garlicky crostini.
Happy weekend! Make yourself a cocktail and put your feet up. Also, if you haven’t downloaded my free summer e-book, what are you waiting for! Tons of appetizer and cocktail ideas to get you through the dog days of summer. For dinner, why not make soy-honey steak kabobs for the grill! Since they’re packed with veggies, all you need on the side is a big summer salad.