MONDAY
I’ll make a fresh batch of Super Simple Salad Dressing to use this week and cut carrot and celery sticks for easy noshing. For dinner, it’s the Blackened Redfish Tacos from my cookbook. These Blackened Salmon Tacos are a similar recipe from my blog. I’ll have my fish over shaved cabbage with all the taco sides, salsa verde and chipotle crema (scroll down on the linked page for the crema recipe).
TUESDAY
I ordered gluten-free chicken parmesan and a vegan Caesar salad from Green Fork and Straw. I’ll be at a cookbook pop-up at Bader Ranch (come say hi!) so my husband can pick up a healthy dinner for the troops.
WEDNESDAY
I’m teaching a baking class for my Basics group at Kitchentte Farm and won’t get back to Houston until dinner. I’ll have pre-marinated kabobs in the fridge (either make the ones I linked or buy pre-marinated kabobs at your grocery store). On the side, we’ll have sushi rice, steamed edamame and quick cucumber salad. Here’s how to make the salad:
- 1 pound small seedless cucumbers, thinly sliced
- 1 teaspoon sugar (optional)
- 2 ½ tablespoons rice vinegar or red wine vinegar
- A few thin slices of red onion or a thinly sliced shallot
- 3 teaspoons low-sodium soy sauce or coconut aminos
- 2 teaspoons avocado oil or extra virgin olive oil (optional)
- 2 teaspoons sesame oil, toasted or regular
- Sesame seeds or furikake or thinly sliced green onion, for garnish
- In a medium bowl, toss the cucumber slices with the sugar and salt and let stand for 5 minutes. Add the vinegar, onion and remaining ingredients. Stir to combine and garnish with sesame seeds or green onion, if desired.
THURSDAY
Today I have an online baking class for my Smart in the Kitchen School members. We’re focusing on fall desserts, such as Pumpkin Crumb Cake (which also makes a good coffee cake on Thanksgiving morning), the best Pumpkin Pie and the Apple Bundt Cake that my mom has been making for 20+ years. It’s a keeper from the Junior League of Pasadena cookbook that I’ve tweaked over the years. Use code TRYITOUT to join me for the rest of October for 50% off (that’s $14.50 for a Smart in the Kitchen class!). You can either log onto Thursday’s Zoom class at 1 PM CT or watch the recording which is emailed the next day. Once you join, you’ll receive my monthly member email with the login info and 12 delicious fall baking recipes you won’t find on my blog.
FRIDAY
It’s a busy family weekend around here and I want to take to pressure off. I’m making a big batch of weeknight chili today that we can nosh on all weekend long.
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