Check out Episode 2 of the podcast to find out more on these delicious dishes!
Sunday
Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika
I cook my pitas on the stove top using a cast iron comal (basically a flat skillet without sides). If you want your pitas to puff, cook briefly on the first side and immediately flip over. Once the second side is browned in spots, turn the pita back onto the first side and it should puff up.
We like to serve this meal with crumbled feta cheese and sambal oelek (chili paste).
Want to make this vegetarian? Substitute 2 peeled and chopped sweet potatoes for the chicken breasts.
Monday
Indian Spiced Cauliflower and Potatoes
I found this recipe via Smitten Kitchen. Serve sprinkled with garam masala and a squeeze of lemon. On the side we like chopped cucumbers, sambal oelek, and whole wheat pita bread.
Tuesday
“Deconstructed” Steak Salad
Lettuce (any kind you prefer, we like Romaine for this)
Heirloom tomatoes or roasted Roma tomatoes
Avocado
Sweet onion
Blue cheese
Buy any cut of steak you like (NY Strip, or even skirt steak)one steak for every two people
Bread
Wash and chop enough lettuce for each dinner guest.
Slice heirloom tomatoes, or if using romas, slow roast in oven with olive oil, salt, pepper for 30 minutes at 350 F.
Slice the onion and carmelize: Heat in 1 TBS butter + 1 TBS olive oil over med-low heat. Add sliced onions and pinch of kosher salt. Cook, stirring often until onions are golden brown and some are a little crispy.
Cook steak on grill or in cast iron pan to desired doneness, seasoning it with salt and pepper. Allow to cool for 10 minutes before slicing.
Make dressing:
1 tsp dijon mustard
3 tsp rice wine vinegar or red wine vinegar
2 pinches salt
1/4 tsp honey
3 TBS olive oil
Toss lettuce, tomatoes, avocado with dressing. Top with slices of steak, crumbled blue cheese, and carmelized onions. Eat with nice bread.
Wednesday
Warm Butternut and Chickpea Salad with Tahini
Serve over mixed greens or eat by itself. The leftovers are delicious for lunch!
Thursday
I have made this without bacon and it’s still good. I also usually use 1/2 and 1/2 instead of cream because I always have that around. Serve with warm flour tortillas or good bread.
Friday
We made a couple changes to this recipe:
1. Use the chard stems too and cook them with the onion.
2. Use cheddar if you don’t have gruyere (it can be pricey). But if you do have gruyere, use it because it’s delicious!
This is another gem from Deborah Madison. This is an easy meal which is what Friday should be. Open a bottle of wine and wind down from the week as you make dinner. Serve this with roasted potatoes and biscuits or toasted bread.
Dessert of the week
Banana Bread with Muscovado and Chocolate
I like to substitute 1/3 of the all purpose flour with rye flour.
For Those Sick of Convenience 