I have been churning out the homemade veggie and chicken stocks and freezing them because once football starts, I consider it soup season.  I actually make more soup than my dinner planner indicates.  I always make soup for Sunday lunch and at least once during the week.  A tip I have for you is that many leftovers can be transformed into a soup.  Casseroles, leftover cooked proteins and vegetables, baked potatoes and other starches.  I chop up anything that might taste good together and put it in a saucepan and add enough stock that it looks like a soup. Reheat and enjoy!  Here’s your dinner planner for the week:

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Happy and sweet new year to everyone celebrating Rosh Hashana!  Next week I’ll have some links for the break fast, but you can always look at previous dinner planners from years past for ideas if you need inspo asap.

For my monthly online cooking class students, I hope you are enjoying the September class!  I have heard from many of you who are cooking up a storm and love the new recipes!  Nothing makes me happier!  I am hosting live zoom office hours this Wednesday at 12:00 pm PT if you want to come and hang out or ask my anything.  Check your inbox for the zoom link.  Here’s your dinner planner for the week:

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The Jewish new year is coming up at the end of this week, so I’ve provided some ideas if you’re looking to change up your menu.  Whenever I host any Jewish holiday, I like to honor some of the traditional foods, but mix in some modern dishes just to keep things interesting and fresh!  As I always say, commit to your menu as soon as possible so you can start prepping and taking action. Don’t overthink it!

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Happy Labor Day Weekend, aka the unofficial end of summer! Some people love the start of the new school year and the structure it brings, and others long for an endless summer with fewer commitments and better weather.  I get it. Hubs and I are taking one last mini trip this weekend to visit friends in Aspen.  The Rocky Mountains are such a magnificent part of the US and I am looking forward to spending time outdoors and having an active weekend.

My latest cooking class has been uploaded!  The theme for September is “Family Dinners” and this is the flexible menu: Chicken Florentine with Spinach, Roasted Salmon over Red Lentils, Warm Brussels Sprout Caesar Salad, Zucchini-Pesto Rice Bake, and Apple Coffee Cake.  I give substitution suggestions for the big allergens and dietary preferences, so even if you’re vegan, dairy-free, gluten-free, or grain-free, I have you covered!  Here’s your dinner planner for the week: Continue reading

We just moved Mr. Picky into his first off-campus house and WHOA! it was a lot of work.  The boys were starting from nothing, but they were very organized about setting up the common areas (especially the kitchen) with the help of the moms, of course!  If you take my monthly online cooking class, look out for the September class later this week.  It’s all about healthy family dinners!  I will also hold live “office hours” on Wednesday 8/30 at noon PST if you need help with anything or want to just hang out.  🙂 Here’s your dinner planner for the week: Continue reading

I hope you are enjoying the last bits of summer!  I know some kids are already back in school and lots of kids are heading back to college.  So much transition is in the air! We had a lovely week on Long Island but now it’s time to bring Mr. Picky back to college.  It’s always a bittersweet time. Here’s your dinner planner for the week:Continue reading

This week I’ll be at my mom’s house on Long Island with the fam!  We will be doing the usual – packing a lot of people into one house, playing games, making pizza, swimming, going for walks, taking the canoe out, going for Italian ice runs etc etc.  Hubs goes crazy on Italian food like every meal is his last supper LOL. Follow along on Instagram to see how we cook for a crowd! Here’s your dinner planner for the week: Continue reading

Happy August!!  The new monthly cooking class is UP and it is called “The Best of Summer!” Here’s the menu: Fried Zucchini Blossoms, Grilled Bell Peppers with Burrata, Pine Nuts and Basil Vinaigrette, New England Cod Cakes, Roasted Poblano Corn Chowder, Spiced Peach Shortcakes.

If you are a monthly subscriber, go ahead and log in and watch the class on your own.  You can purchase any class as a single if you don’t want to commit to a subscription!  Look out for an email from me for when I am hosting live “office hours.” It’s your time to ask me whatever you like!

Here’s your dinner planner for the week: 

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