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:
HALLOWEEN: Sheet pan chicken with tomatoes and brown rice
Saturday lunch: Cauliflower and roasted garlic soup
Here’s what you can do ahead if you need:
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
Add spices to chicken pieces tonight to save time tomorrow
Defrost artichoke hearts, if frozen
Marinate the beef
You can roast the garlic for the Saturday soup today and keep stored, wrapped tightly, in the fridge
Marinate the cod for tomorrow
Here’s a link to my previous dinner planners.
If you like my recipes, you’ll LOVE my new cookbook!