I love reading cookbooks, perusing Pinterest for recipes, and talking with my cooking friends about what they’ve recently made. A good meal means connecting with loved ones at the table, an opportunity to try new flavors and methods, an expression of art with colors and textures — all of this while nourishing your body and soul.
I often snap photos of my cooking creations and post them on Instagram (@rooted_and_whole), and this past week, to my delight, I got a couple requests for a weekly meal plan. WOW – how exciting is that! So here I am sharing seven dinners for these cold, blustery days- because of course, your meals have to match the weather. We are a family of four – two working adults and two kids – so this plan is geared towards a busy family lifestyle, incorporating leftovers as second dinners to reduce preparation time. It can be adjusted to suit the size of your family, dietary restrictions, and preferences. Read through the plan and set aside planned dinner leftovers for days ahead, and use the rest for lunches or breakfasts.
Chicken in Milk (plus prepare lasagna soup for tomorrow)
This is one of my favorite Jamie Oliver recipes – can’t wait to hear what you think!
Start the crockpot in the morning on low or midday on high.
I could live off of this salad. I find the videos, etc. in the link a bit time consuming, so I put this recipe in plain format at the bottom of this post. The Cream of Spinach soup recipe is from Moosewood Cookbook and has been a favorite since my college days.
Leftover lasagna soup and salad with Everyday Salad Dressing
Chicken Posole and Bean Cheese Puffs
Leave out the cheese puffs for a low-fat, carb free dinner.
Leave out the sausage for a meat-free dish. If you can’t find broccoli rabe, use regular broccoli and/or spinach.
Leftover chicken posole and simple salad with everyday dressing
Please let me know if you make any or all of these recipes!
Have a great and cozy week,
Winter Crunch Salad
¼ cup raw sunflower seeds
1 teaspoon plus ⅓ cup extra-virgin olive oil
Freshly ground black pepper
½ small shallot
½ large lemon
1 small garlic clove
2 tablespoons Dijon mustard
1 large bunch Tuscan kale (about ¾ pound)
6 ounces Brussels sprouts
2 ounces Parmesan
1 Pink Lady apple
- Preheat oven to 350°. Toss ¼ cup sunflower seeds and 1 tsp. oil on a small rimmed baking sheet. Season with salt and pepper. Roast until darkened and very fragrant, 7–10 minutes. Let cool.
- Meanwhile, start to build vinaigrette in a medium bowl. Finely chop shallot half and transfer to bowl. Using the tines of a fork or a reamer, juice lemon half over bowl. Discard seeds; you should have about 2 Tbsp. juice. Finely grate 1 garlic clove into bowl. Whisk in 2 Tbsp. Dijon mustard; season with salt and pepper.
- Wash and dry 1 bunch kale, then pat leaves dry with a clean towel. Strip leaves from thick stems, discarding stems, then thinly slice leaves. Transfer to a large bowl.
- Trim knobby end of 6 oz. Brussels sprouts and pull off any dried or gnarly outer leaves. Cut all Brussels in half lengthwise, then arrange halves cut side down on board and very thinly slice. Add to bowl with kale.
- Grate 2 oz. Parmesan on the small holes of a box grater.
- Slice 1 apple in half, cut out core and seeds, then thinly slice. Add to bowl with kale. Snack on remaining apple.
- Whisk remaining ¼ cup oil into bowl with lemon mixture.
- Drizzle dressing over kale mixture; season with salt and pepper. Toss with your hands to coat.
- Add cheese and sunflower seeds and toss lightly to incorporate.
Recipe by Claire Saffitz/Bon Appetit
Photo: Jamie Oliver/NY Times