Weekly Meal Plan // October 16-21

Busy Week Ahead!

I’m heading into a few weeks of high stress, an over-packed calendar of cookbook events plus all the regular family stuff. Buckle your seatbelt. Please don’t get me wrong, I’m so grateful and thankful for every one of these events and opportunities and don’t want to seem otherwise. But I’m also on the verge of a bit of burnout and I’ve decided to remove a few things from my plate. Our dinners will reflect this strategy. They will be the most pared-down version of what we like: pasta, fried egg sandwiches, pantry meals and 3-ingredient dinners. If you’re looking for something more gourmet, I apologize! But I also know that so many of us are going through a season of overwhelm, and this is your official invitation to simplify your dinner routine. Keep the focus on being with your loved ones and sharing dinner together, not the level of “gourmet.”

In other news, please check out the pre-order page for my book if you haven’t had a chance! It’s full of simple dinner ideas that work for weeknights. On Friday, I’m doing a cocktail demo at Kitchenette Farm for the Tidbits Round Top Road Trip and I’d love to see you. I’ll teach cocktail recipes from my new book and hand out samples.

SUNDAY

Today is World Bread Day, and besides the fact that these food days are definitely made up for Instagram purposes, I thought I’d share my favorite place for bread recipes. You can also follow Alexandra Cooks on Instagram if you don’t already. Make her amazing focaccia bread recipe, which I teach in so many classes.

On to dinner! Dinner tonight is healthy “soy” glazed eggplant. You could make the sauce with either coconut aminos, tamari or soy sauce. Per a friend’s recommendation, I’m substituting 1/4 cup of coconut sugar with honey. I’ll add firm organic tofu, cut in 1″ pieces, for protein. Serve with rice or cauliflower rice.

MONDAY

We’ll be at Forest Club tonight for the cocktail preview of their holiday bazaar (sorry, it’s a private event). Stop by and say hello if you’re there! I’ll have some treats to taste from my new cookbook and holiday gift items! My husband is in charge of dinner for our two high schoolers and I’m so happy to remove it from my mental list. If you’re cooking at home, this shakshuka would be a quick and satisfying dinner.

TUESDAY

I need a super easy dinner my teenagers can make, and it will be a pantry or freezer meal! We have meatballs in the freezer, spaghetti and Rao’s original marinara, so I think they’re set!

WEDNESDAY

Today is a dessert class for my Basics II students! We’re making pavlova with berries and mascarpone whipped cream, lemon curd, tahini cookies, a galette with pâte sablée and a tart with pâte sucrée. For dinner, it’s frozen cauliflower gnocchi from Trader Joe’s. Warning: Do not follow the directions that come on the bag, follow the tips in my recipe instead. Top with your favorite pesto or marinara.

THURSDAY

Today is chock full of appointments and phone calls, so it’s a slow cooker or Instant Pot kind of night. Instant Pot Butter Chicken sounds perfect. Add a veggie side, rice and store-bought naan.

FRIDAY

Are you coming to the Tidbits Round Top Road Trip? If you’re a Round Top newbie and don’t know where to start, this event is for you. Or if you’re a seasoned veteran, but want someone else to be your driver so you can kick up your heels and relax, this is for you! Start your shopping afternoon with me at Kitchenette Farm for a cocktail demo and tasting from my new cookbook Dinner is Done.