There’s so much to cover this week. If you missed last week’s meal plan, you can find it here. I’m off to Denver to film videos with a brand partner Monday and Tuesday, so think good thoughts for me. I’m pretty pumped about this opportunity! Plus, Wednesday we kick off a 6-week Basics II series, and on Thursday we have a cocktail and appetizer class with Sunday Riley. It’s a busy but fun week. When is it not, right?
A couple of quick notes. To join me for fall cooking classes, check out the schedule here.
To pre-order a copy of my first cookbook (drum roll please), click here.
And don’t miss, Fearless Fish! You can get all the details about the 3-day Zoom class here. We’ll have a quick class during lunch and I’ll send recordings and notes every day.
Miso salmon with steamed bok choy and sushi rice. Double the recipe linked here to feed 4 and cook the salmon at 425 for 15 minutes. Roast it on a parchment paper-lined sheet pan wtithout extra marinade (and I didn’t use the convection roast setting, which I often do). If you want extra sauce to drizzle on your fish and rice (highly recommend), boil the remaining marinade with about 1/2 cup of water and then simmer until ready to use. Before you ask, the marinade will not taste fishy. Especially if you use good-quality salmon! Try Fish-Fixe, Central Market or H-E-B or a market near you that has a lot of turnover. Use code SITK for 10%-off your entire first time order over $100.
Slow cooker beef stew for my people! Check my Instagram stories on Monday to see my shortcut version.
Frozen chicken tamales (well, they won’t be frozen when my family eats them, but you know what I mean), refried beans and salad. I’ll be on a plane headed home! I have super simple salad dressing ready to go, so they just need to heat, toss and serve.
I had some “family meal spaghetti sauce” in the freezer, so I transferred it to the fridge on Sunday night. We have fresh liguine from the farmer’s market that I’ll cook, but it’s just as good with regular spaghetti. Steam some broccoli on the side.
Guys. Let’s be real. I have a big week and I’m tired just thinking about it. We had a family funeral in Santa Fe over the weekend and with more travel on Monday and Tuesday, filming cooking videos and teaching two cooking classes, we might just have scrambled eggs for dinner. I’m not planning a dinner for tonight because it needs to be something SUPER simple or takeout. I have some easy dinner ideas here.
If you need inspiration for what to cook this weekend, here are some links I flagged. Have a happy week, friends.