Hello, friends!  I have had such a fun weekend in Palo Alto, celebrating the bat mitzvah of the daughter of one of my dearest friends.  It is such a lovely area and if you live up here, you are lucky indeed.  Back home today and back to the kitchen!  This week is the last week I will attempt to enjoy stone fruits.  They are sadly not in season any longer.  Sniff, sniff.  Tomatoes may be good for a few more weeks, as will eggplant, peppers and green beans.  And then you’ll see me using more winter squash, cruciferous veggies, grapes, figs, pomegranates and apples.  Have a great week!

Monday: Eggplant caprese, avocado Caesar

Tuesday: Southwestern quinoa salad, chicken taquitos

Wednesday: Pasta with shredded brisket (slow-cooker version), green salad with roasted artichokes, pepperoncinics, cherry tomatoes and everyday salad dressing #2

Thursday: Miso-glazed cod, black rice salad with edamame

Friday: Pasta with 5 minutes cherry tomato sauce, turkey meatballs, sautéed spinach

Saturday lunch: nectarine and goat cheese salad with beet dressing

Sunday: Classic cobb salad from Goop (use turkey bacon)

 

Here’s what you can do ahead if that helps:

Sunday:

Wash romaine for Caesar salad

Make croutons for Caesar salad, if using

Make dressing for Caesar salad

Make quinoa for Southwestern salad

Make black beans for Southwestern salad if not using canned

Make slow-cooker chicken taco meat if using for taquitos

Make everyday salad dressing #2

Wednesday

Marinate white fish overnight

Make black rice and refrigerate

Make dressing for black rice salad

Thursday

Make and refrigerate turkey meatballs until ready to bake

Roast beets

Make beet dressing

Saturday

Make chicken for Cobb salad

Make dressing for Cobb salad

Hard-boil eggs for Cobb salad

 

Here is a link to all of my dinner planners.