The Week Ahead
I’m jumping right in today, lots to mention! My husband is in charge of Sunday night dinner, and he’s making fajitas on the grill. I have a feeling he’ll head to one of his favorite spots, La Michoacana Meat Market, and stock up on pre-marinated chicken and carne asada. I’m a fan of whatever he conjures up since it means a night off for me! Also, advanced warning that I’m taking next week off from meal planning. If you need ideas for dinners, check out past meal plans here.
Tonight I’m teaching a donation-based cooking class online to help raise humanitarian aid for displaced people leaving Ukraine. Please join me, or just donate! All the donations from my online class will go to World Central Kitchen, an amazing humanitarian organization feeding thousands of refugees in Ukraine and bordering countries. If you’re interested, check out what other chefs and cooking instructors are doing to help in the Cook for Ukraine effort. We’re making one of my favorite weeknight meals: Panko-crusted fish sticks and crispy smashed potatoes. Plus a tangy Cajun remoulade that’s a delicious dipping sauce for the fish. When you register for the class, you’ll receive an email with the Zoom link and recipes. Everyone will receive a recording of the class, so don’t worry if you can’t make it live. I’ll feed my family what we cook in class for dinner! It’s similar to this recipe, but I never cook tilapia! Use wild Alaskan cod, haddock or cobia. If you want to try Fish Fixe, they carry all three and I’ve loved their fish! Head to Fish Fixe and use code SITK for 10% off your first order of $100 or more (note: that’s an affiliate link).
An easy pasta dinner sounds perfect. Simple cacio e pepe and kale salad. I’m making this kale salad except omitting the Brussels (just to make it faster and easier). I’d love a batch of focaccia with it, but I know the carb police will come after me if I make it.
It’s the last class for my in-person Basics I series! We had an amazing group of home cooks and I looked forward to cooking with this group every week. Today we’re fitting in a LOT of great lessons, including some grilled lamb chops and coffee and chili-crusted flank steak, cast iron ribeyes, smashed burgers, popovers and strawberry galette. I hope everyone comes hungry! For dinner, I’m probably eating celery and drinking water (LOL) or maybe I’ll be a nice mom and mix up some smash burgers for my crew. Definitely need a leafy green vegetable or two on the side! Apologies not all of those recipes are linked, many of them are cooking class recipes that aren’t on my blog. If you only knew the hundreds of recipes I wish I had time to photograph and post!
I have food photography for a project all day, and I’m hoping to pack up the leftovers and feed them to my family! If you need a quick and healthy dinner, try these Whole30 egg roll bowls.
I’m teaching a private corporate class for Inspirato tonight. We’re pairing my appetizer recipes with Comstock wines, and they are flying out from Healdsburg for the event. Fun, fun! This is the last hurrah before a week off for our school’s Spring Break. One of the appetizers we’re making in class is creamy tomato soup shooters with mini white cheddar paninis. If you’re cooking at home, why not make some tomato soup with paninis on the side. If you want something super healthy, I have a Whole30 tomato and roasted red pepper version.