Dinners for a Busy Week
I am racing against the clock to get this posted for you guys! I have SO MUCH to say about a few different topics, but I’ve decided to share them in video format on Instagram stories tomorrow. I’m grateful to you, wherever you are, for subscribing to my blog, opening my emails and reading these posts. Thank you! I have drafts of travel guides to finish for you all, so far I’m focusing on Paris, Venice, Rome, Florence and Round Top (I’m laughing at this list, but hey, Round Top is a global destination). And I’m working on my cookbook tour! If you would like to host a cookbook party where you live, I’m honored. Reach out by email if so and we can discuss. Just hit respond!
I’m making baked zucchini boats with a Sunday “gravy” of Italian sausage and Marcella Hazan’s tomato sauce that just happened to be in my freezer. I’ll top it off with fresh basil and Maldon sea salt. Here’s a similar recipe for the zucchini, or head to Instagram and flip through my stories.
I’m roasting a leg of lamb crusted with rosemary, mint, garlic and olive oil. It’s similar to this recipe, but I’m creating my own for Greek easter this spring. I made something similar years ago and it was a family favorite. I’m not sure what green vegeteble I’ll serve on the side, maybe some simple wilted spinach with lemon and garlic.
Fearless Fish starts today! It’s not too late to join me! It’s going to be fun (giveaways every day) and you’ll leave with dozens of new healthy fish recipes and cooking techniques. Tonight I’m serving my family make-your-own veggie sushi rolls and tuna poke. We have all the ingredients for miso soup and it’s supposed to be cooler temps, so I’m excited to dish it up for dinner! Look for organic sprouted firm tofu at your grocery store, or organic tofu would be your second best buy.
My SITK Basics II group is meeting at my house today and we’re making homemade pasta, homemade lasagna sheets, pizza dough for everyone to take home, risotto, bechamel and bolognese. Carb load! At night, I have a vegetarian dinners class for my Smart in the Kitchen School members. I’m teaching some of my favorite “clean out the crisper” vegetarian dinners. Veggie coconut red curry, vegetarian green posole with tons of veggie toppings and chili-peanut tofu with broccoli, bok choy and red bell peppers. If you want to check out my monthly cooking school membership, join now and cancel at any time!
It’s National Coffee Day, which is every day in my calendar. Dinner is a quick veggie stir fry.
Mama is not cooking tonight! Peace out, friends. If you’re looking for something to make over the weekend, consider a batch of Instant Pot Lamb Stew.
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