I had a great 2 days in New York! I was able to squeeze in a visit with my parents see one of my sisters and her family, and a couple of my cousins, plus some blogger friends and the highlight of my trip was doing a segment on The Rachael Ray Show.  It was one of the best media experiences I have ever had.  She is running a great operation over there and it was a total thrill to do a segment with her.  I’ll let you know when the episode will air!  In the meantime, I need to plan some dinners for next week:

Monday: Braised greens and beans with roasted delicata squash (see this recipe or this recipe for how to roast) or garlic toast

HALLOWEEN: Sheet pan chicken with tomatoes and brown rice

Wednesday: Lentil sloppy joes from my cookbook, coleslaw

Thursday: beef bulgogi lettuce wraps from whatsgabycooking, serve with rice or asian noodle salad

Friday: Harira

Saturday lunch: Cauliflower and roasted garlic soup

Sunday: Miso glazed black cod and winter vegetable slaw with ginger and lime from my cookbook

 

Here’s what you can do ahead if you need:

Sunday

Make chicken or vegetable stock

Wash your greens and herbs

Cook your beans and lentils, if not buying canned/pre-cooked

You can actually cook the collard greens up to the point of chopping and store them in the fridge, just remember to save some of the cooking liquid, if you plan on using it.

Make salad dressings

Monday

Add spices to chicken pieces tonight to save time tomorrow

Defrost artichoke hearts, if frozen

Wednesday

Marinate the beef

You can roast the garlic for the Saturday soup today and keep stored, wrapped tightly, in the fridge

Saturday

Marinate the cod for tomorrow

 

Here’s alink to my previous dinner planners.

If you like my recipes, you’ll LOVE my new cookbook!