What a week! On Tuesday, we returned from a relaxing few days in Cabo to celebrate our 20th anniversary. The return to normal life was a real shock to the system! Seeing and hearing the ocean, eating fresh fish ceviche, fish tacos, handmade tortillas, and drinking delicious margaritas (poolside) was a serious treat. Back to real life. But as luck would have it, real life is pretty darn good too. We got a new puppy yesterday and we are seriously in love. So if you follow me on Instagram, get ready for lots of puppy spam.
On to this week’s meal plan. As many of you know, we spend a chunk of the summer in Idaho with family. That means it’s time to work through our freezer stores! So this week’s meal plan is completely based on what we have that needs to be used up. Last night we had two homemade pizza doughs that I had moved to the fridge the day prior. Delicious! With zero effort! This week, I also have my Fearless Fish class. We’re cooking together Tuesday through Friday at 12 pm central time. A recording of each class will be shared every day if you can’t make it live and you’ll end the week with dozens of new recipes! You’ll also have access to the class page for Infiniti and beyond, which means if you want to print a recipe again or watch a class or technique again, you can at any time.
Marinated chicken breasts on the grill. I’m on a mission to clean out my freezer, so I thawed chicken breasts that had been marinated with pesto and a squeeze of lemon. I freeze them in the marinade in freezer baggies and just transfer them to the fridge the night before I intend to grill them. We also have zucchini and red peppers I’ll cut and add to the grill, plus some sort of salad. An Aperol spritz for mom.
Since we’re eating a lot of fish this week, I’m making a kid-approved weeknight bolognese tomorrow night. Have it over pasta, spaghetti squash, or roasted broccoli. There are so many hidden veggies in the bolognese that it’s pretty much a one-dish meal!
In today’s Fearless Fish class, we’re talking about sushi-grade fish and making tartare, tuna poke, and sushi. I’m repeating a good thing and making tuna poke bowls for dinner. I serve the poke over sushi rice with a side of steamed edamame and cucumber salad from the NYT. Most of the recipes in our class aren’t on my site, but luckily I can share this one with you!
Bratwursts for dinner. Let’s hope they don’t taste like freezer burn because they’ve been around for a while longer than I’d like to admit. To cook the brats, heat a cast iron pan or skillet over medium-high heat. Add olive oil or butter or both, about 2 tablespoons total, and sauté the sausages on all sides. Lower the heat, add a cup of liquid (beer, water, chicken stock, white wine, whatever). Simmer the sausages, covered, until the internal temp reaches 160 degrees. You could sauté some onions and peppers before cooking the brats. Serve with mustard, relish, sauerkraut if you’re so inclined. My red cabbage salad will be perfect on the side.
After doing my fridge clean out today, I realized I have everything I need for sesame udon noodles. They’re just as good eaten cold, so get ready for yummy leftovers and lunches. Roasted shishito peppers on the side or as a snack while I’m cooking.
We’re roasting a whole side of wild salmon in Fearless Fish today. For dinner, I plan to flake cold salmon over my shortcut caesar salad. If my kids aren’t happy with that, they can grab the leftover udon noodles from Thursday!
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