New year, new menus!
Hello!
While I hesitate to call this a strict meal plan, I’m launching a weekly post that highlights seasonal favorites and easy ideas to carry you through the week. Over the years I’ve published so many recipes—some close to a decade old—that I sometimes forget about my own creations. Each week I’ll pull together meals I’m excited to cook and share them with you. It’s inspired by my favorite weekend email from the New York Times that suggests what to make, and I’ve wanted to do something similar for months. Now we’re finally here!
p.s. this month I’m cooking one of my favorite meals every day on Instagram Stories and sharing plenty of breakfast and lunch ideas there too.
Start the week on Monday with sweet potato chowder. It’s hearty, warming and perfect for cold January nights, and it’s comforting when you’re easing back into the work week. If you like to prep ahead, make the soup on Sunday. Just before serving, sprinkle roasted, salted pepitas on top for a satisfying crunch.
On Tuesday, try a cheeseburger chopped salad. It’s vibrant, full of flavor and has great texture. Cook the beef in advance and store the components separately so you can easily assemble it for lunch. If you’re a pickle fan, the dressing is likely to become a new favorite.
With citrus season in full swing, midweek is a great time for winter citrus butter salmon. The bright citrus notes lift the dish, and leftovers work wonderfully tossed into a salad or layered on a sandwich.
For a fun twist as the week progresses, make buffalo cauliflower lettuce cups. They have the indulgent flavors of the weekend and are exactly what you’ll crave midweek. You can prep the cauliflower ahead of time if convenience matters more than keeping the roast freshly crisp.
Come the weekend when a burger sounds perfect, try asiago portobello burgers. I like using English muffins as buns; they cook up quickly and are a great way to introduce a meatless option to anyone hesitant about giving up meat. The marinated or roasted portobello caps can be prepared in advance and stored in the fridge until you’re ready to assemble.
To start a cold day, make an immunity-boosting smoothie—citrus is refreshing and bright this time of year. For an easy make-ahead lunch later in the week, consider a lemon-almond roasted chicken salad: it’s delicious on crackers, toast, in wraps or over greens.
I’d love to hear what’s on your menu this week. xo