Balsamic & Onion Pot Roast: J. would absolutely love this Crock-Pot meal.
Baked Barley Risotto With Butternut Squash: Perfect recipe for me and J. — we love butternut squash, prefer to eat barley over arborio rice, and like spinach, too.
Minestrone and Parmesan Biscuit Pot Pie: This is basically a vegetable soup cooked in a casserole dish, with biscuits baked on top. You could use refrigerated biscuit dough to make it even easier.
Pretzel-Shortbread Bars: Although my son saw a picture of these cookies and said, “Those don’t look so good,” I totally disagree. They look fantastic to me.
Warm White Beans with Roasted Fennel: This dish would make a fantastic vegetarian option for Thanksgiving dinner.
Farro Salad with Grilled Eggplant, Tomatoes and Onions: This Bobby Flay recipe looks like it would be great with any carb base: pasta, wheat berries, bulgur, or quinoa.
Spicy Moroccan Carrot Dip: This sounds so good to me I want to whip up a batch immediately. Serve with toasted pita.
Greek Baked Beans: I’ve never tried making gigante beans in tomato and herb sauce, though I love them at the Greek restaurent near me.
Peanut Butter Fudge Pretzel Brownies: No one in my immediate family eats peanut butter, but I desperately want to try these. Can I make them for you?
Moroccan Aubergine & Chickpea Salad : Super-simple vegan recipe (if you sub agave for the honey) that would be hearty and flavorful. (Aubergine = eggplant.)
Vegetarian Shepherd’s Pie: Packed with lentils, mushrooms, and other veggies and topped with a blanket of mashed potatoes, you’d never miss the meat.
Quinoa Burger:Leftover quinoa + cottage cheese + eggs + seasonings. Would make a nice breakfast as well.
Martha Stewart’s Chocolate Chip Cookie Icebox Cake: I have no reason to make this. I really want to, though. Invite me over and tell me you want me to bring dessert.
Quinoa, Garbanzo, and Spinach Salad with Smoked Paprika Dressing: Stephanie recommended this recipe to me, and it fits with my new appreciation of grain-based salads for warmer weather. Perfect for J. to grab from the fridge for a late-night dinner, too.
Beef & Mushroom Sloppy Joes: Cut down on the meat you eat by subbing in mushrooms. Add a sweet-ish sauce and serve over whole wheat buns.
Sweet Onion Casserole: Reviewers say this recipe would be better if you take the time to caramelize the onions first (what dish isn’t?).
Roasted Broccoli Hummus: Roast broccoli in the oven, then blend with white beans, olive oil, and lots of garlic (+ a few more ingredients). Want to try this, soon!
Teriyaki Turkey Sliders: We’ve been grilling lots, but haven’t made the first burgers of the season… yet. I like using ground turkey in place of beef, and this recipe looks really flavorful.
Sesame-Miso Cucumber Salad: Cucumber are the perfect spring vegetable — crisp, cool, and refreshing. I’ve never prepared cukes with a sesame dressing, but I bet it will be delicious.
Slow-Cooked Brown Sugar and Coffee Brisket: A simple Crock-Pot recipe, but with a combination of ingredients I haven’t seen before. And I do love coffee, if not brisket!
Chunky Pizza Soup: Take out the “chunky” by pureeing it before serving, and I might be able to pass this tomato soup off to my kids. Breadsticks would need to be involved, natch.
Fingerling Potato-Leek Hash with Swiss Chard and Eggs: This is a one-skillet vegetarian meal that would be great for brunch or dinner. Plus anything that includes Gruyère cheese tends to be delicious!
Turkish Lentil Bulgur Soup: A tomato-based soup with spinach; I also liked the story that goes along with the recipe, explaining how the author’s kids reacted to the soup.
Zucchini Nut Bread Cookie Sandwiches: Cookies based on classic zucchini bread, with a cream cheese filling. File this away for the summer, when your garden over-produces squash.
Chicken Verde Stew with Hominy: I’ve eaten tomatillos but never cooked with them. This recipe is supposed to be cooked in Dutch oven, but I think it would adapt easily to a slow cooker.
Lasagna Cupcakes: Not a recipe, but rather a cute idea for baking individual lasagna portions in a muffin tin. I think the kids would enjoy these as much as the lasagna roll-ups.
Vanilla-Date Breakfast Smoothie: Not just for breakfast. I love dates but never thought to use them as a sweetener. Online discussion says soaking or boiling the dates first makes a puree that blends more easily.
Pineapple Ginger Rice with Edamame: It’s a good sign when you like all three ingredients listed in a recipe’s title. I think my mom would love this one as well. You could add tofu or chicken and make it a complete meal.
Green Olive Gnocchi: I must have olives on the brain this week — this recipe caught my eye, and I have a green olive chicken salad on my menu this week.
Chicken With White Beans and Tomatoes: This recipe looks both homey and healthy — perfect for cold weather and post-holiday eating.
Snow Peas & Wasabi Sesame Seeds: The photo of these chive cream cheese-stuffed pea pods, spiked with radish slices and sprinkled with wasabi-spiced sesame seeds drew me in immediately. Thinking of making them for New Year’s Eve.
Peasant Pasta & Chickpea Soup: All I want to cook is soup, soup, and more soup. Plus I haven’t cooked with chickpeas in a while, and I love them.
Butternut Squash Bread Pudding: I’d make this as a vegetarian main course rather than a side dish, though I might omit the cheese so the squash flavor is prominent.
Mushroom Bourguignon: Any recipe that requires opening a bottle of wine before dinner is served sounds good to me. I love mushrooms, and think I might even be able to get A. to eat this one.
Apple Sangria: With Honeycrisp apples, schnapps, and a light red wine like Beaujolais, this sounds like a perfect drink to serve at Thanksgiving. I plan to!
Korean Meatballs: I think these would be great with stir fried greens and brown rice. Or, spaghetti if I want my kids to actually eat something.
Spicy Beef and Tofu Salad: Caught my eye because I think of tofu as a sub for meat, not as an ingredient you’d cook with beef. The cucumber and mint leaves make it sound great for warm weather, something we haven’t had much of lately.
Sweet Potato and Gruyère Turnovers: These easy pockets (using pre-made, refrigerated dough) sound delicious to me, and even include swiss chard — something I always seem to have in my fridge from our CSA.
Tomato, Feta, & Barley Salad: Our weatherman is forecasting a 100-degree day tomorrow (that’s actual temperature, not “feels like”), so make-ahead salads like this are looking mighty appealing for summer dinners.
Mujadarra (Middle Eastern Lentils and Rice with Caramelized Onions): I love lentils, rice, and caramelized onions. How could I go wrong?
Lemon-Arugula Potato Salad: ‘Tis the season: this is the second potato salad recipe I’ve bookmarked in a week. We tend to get arugula from our farm share, so I’m thinking ahead of ways to use it.
Farmers’ Market Potato Salad: Fingerling potatoes, plus roasted veggies and no mayo. Planning on making this for a barbecue this Sunday.
Granola Bars: These homemade granola bars look so much like the ones I buy for the boys, I feel compelled to try making them myself.
Mushroom Burgers: Sounds like an interesting sandwich filling, if not a hamburger substitute. Gruyere would probably be tastier than cheddar.
Spinach Chickpea Curry: I like dry curries, but I also like to make curry with coconut milk every once in a while. This vegetarian dish would appeal to J., I’m sure.
Chocolate Cherry Brownies: Dried cherries are reconstituted with port and then mixed into this dark chocolate and creme fraiche marbled batter. Oh my.
Soba Noodle Salad with Vegetables and Tofu: Perfect summer salad using raw tofu, which I love.
Baked Quinoa With Spinach and Cheese: I have cooked with quinoa many times, but it is just not my favorite grain (or grass, if you will). Doug from Hungry Travels recommended this recipe as the one that will win me over to quinoa.
Peanut Butter Baked Oatmeal: I often swirl a tablespoon of peanut butter into my bowl of oatmeal at breakfast; this is a make-ahead version that I could portion and freeze.
Back Bay Cookies: I was cleaning out my pantry this week and found a bag of roasted, peeled chestnuts. I’m going to sub chocolate chips for the golden raisins and make these for the boys.
Healthy Singapore Noodles : I couldn’t help but click on this photo when I saw it on Foodgawker. I love a picture that helps you taste a recipe before you’ve even read the ingredients!
Cheesy Baked Farro: I have it on good authority that this recipe rocks. As a major mac & cheese lover, I have to assume it will be divine.
Slow-Cooked Tex-Mex Chicken and Beans: I want to use more dried beans in my Crock-Pot, and this is just one good recipe to help with that goal.
Hot & Sour Soup: I’ve never tried making hot & sour soup at home, but I do love it and it’s perfect for this time of year. This recipe comes from my friend Carol.
Crock Pot Chicken Vindaloo: I have been using more boneless, skinless chicken thighs lately, and this easy vindaloo looks like a winner.
Cauliflower Rice: I adore cauliflower, and while I usually just roast it with salt and pepper, this “riced” version with fried onions sounds delicious.
Pasta Pie: Fun idea for kids: Take some cooked rigatoni and stand them on end in a spring form pan, then fill tubes with sauce and cheese. Bake and slice.
Farro, Avocado, Cucumber, and Cherry Tomato Salad: I might use barley instead, but the inclusion of a hearty grain makes this otherwise summery salad a little bit more wintry.
Kidney Bean Curry: This sounds delicious and hearty. But as usual, the question is: who in my family would eat this with me?
Chipotle Sweet Potato Corn Chowder: I think this would work well in a slow cooker (sans bacon) — then you don’t have to pre-roast the sweet potatoes.
Slow Cooker Indian Spiced Lentils with Chicken: A Stephanie O’Dea recipe, where you can simply dump everything in the pot and walk away.
Kubideh: From Kalyn’s Kitchen, grilled ground meat with Middle Eastern spices on skewers.
Lemony Chicken & Israeli Couscous: This is a simple recipe, but a good reminder for me about how much I enjoy all three ingredients mentioned in the title.
Smoked Chicken & Cranberry Salad: I have a couple of cups of smoked chicken in my freezer that will be perfect for a salad. I was thinking sliced grapes and celery, but these cranberries sound yummy too.
Supreme Turnip Salad: The name may make you think this is a 1970s-era Jell-O salad, but I promise it’s not. Shredded young turnips combine with apples, raisins, and a slightly sweet dressing.
Black & White Sesame Cupcakes: I was just talking to a friend about how we preferred less-sweet cupcakes, and interesting but straight-forward flavors. This cupcake, with a white chocolate/cream cheese frosting, fits the bill.
Chossica: Wash and chop a bunch of swiss chard, toss with 8 oz. ricotta salata cheese. Dress with a vinaigrette made from olive oil, juice of 2 lemons, a minced shallot, and black pepper. (From my supermarket’s free magazine.)
Green Chili and Sweet Corn Mac and Cheese: I’m not sold on the addition of corn, but I can imagine how delicious the green chilies would taste in this grown-up macaroni and cheese.
Grilled Eggplant and Olive Pizza: My latest favorite pizza topping combination is mushrooms and onions, though olives are always welcome. When I saw the photos of this pizza on Smitten Kitchen, I knew I’d have to add eggplant to the mix.
Granny’s Tomato Tart: Stephanie recommended this recipe to me to use up all the tomatoes from our farm share. At first glance I thought it looked one I’ve made in the past (Tomato Pie II), but once I dug my old recipe out I realized how much more delicious this new one — with a homemade crust and Gruyere cheese — would be.
Asparagus and Morel Bread Pudding: I’m struggling through Barbara Kingsolver’s Animal, Vegetable, Miracle. It seems like the perfect book for me, but I’m not finding it engaging at all. However, this recipe from the book looks delicious!
Crock Pot Indian Curry: A simple chicken breast/coconut milk/veg/spice combination that would be good for a summer day when you don’t want to stand over the stove.
Eazy Greek Chicken & Orzo: I need to take my slow cooker out this summer for something other than ratatouille, and this might be just the dish.
Strawberry Bread: Strawberries are cheap now, and I think this recipe would make great muffins. For the boys, I’d mash the strawberries so the batter was smoother, and perhaps be so bold as to bake them without adding chocolate chips.
Chickpea Salad with Lemon and Parmesan: Chickpeas with lemons and olive oil sounds lovely, but I’ve thought about adding cheese. This would make a nice summer meal with some whole wheat pita and a green salad.
Grilled Goat Cheese in Romaine Lettuce: Found this while looking for recipes to use my head of CSA romaine. I’d like to do a vegetarian/dairy grilled meal once we start getting corn from our farm share, and this dish would be perfect, too.
Spicy Cilantro-Peanut Slaw: I’ve been bookmarking a bunch of recipes featuring peanuts lately, and this one sounds like a creative way to use some of the cabbage I’ll get from my CSA.
Monica Bhide’s Chile Pea Puffs: Will you make this recipe and give me a taste? It looks delicious to me, but I know no one else in my family will eat it and really, what do I need with 32 pea puffs?
Linguine with Morels, Ramps, Sunchokes and Spinach: It was the photo that did me in — it just looks so simple and creamy. I’m a huge fan of morels, too.
Balsamic Red Onion and Tomato Chicken: Tomatoes and balsamic vinegar are ingredients I think of for salad, but not necessarily for cooking. Looking forward to trying this one next week.
Baked Lemon Pasta: I love the idea of lemon and pasta together, but think I may try it with ricotta cheese instead of sour cream.
Pasta with Cauliflower, Walnuts and Feta: I like all of these ingredients separately, but I can’t wrap my head around what they’d taste like altogether.
Edamame Salad: A slaw of julienned Daikon radish, apple, and carrot, plus shelled edamame in a spicy dressing.
Roasted Root & Ricotta Pizza: Jennie describes this dish as a “crispy crust [that] gets loaded with aromatic and smoky roasted potatoes, rutabaga, onion, garlic, and even carrots, not to mention creamy ricotta and melty mozzarella.” Oh my, how could you not want to try it?
Sunny’s Latin Lasagna: I like Sunny’s show on the Food Network, Cooking for Real. I’d make a vegetarian version and just omit the pork.
Avocado, Tomato, Edamame, and Red Onion Salad Recipe with Cumin-Lime Vinaigrette: No edamame on Passover, but I want to make this salad soon after. It would be great with burgers or chicken on the grill.
Crock Pot Honey Lentils: I’ve been seeing lots of variations on this recipe lately. Jodi emailed one from her neighbor, and Carrie made one recently, too. Might even work nicely instead of baked beans at a barbecue.
Dimer Dalna: From fellow Westchester blogger Rinku, this is an egg curry with shallots, potatoes, and peas. I’ve been on an egg kick lately, and I think J. would like this too.
Asian Lettuce Cups with Spicy Ground Turkey Filling: I’d serve this with both lettuce and wraps, hoping the kids would get a kick out of making their own rolls.
Squash-Topped Cottage Pies: The sweetness of the squash (instead of potatoes) must taste delicious with the savory beef filling. Need to try this before the weather warms up.
Cheryl’s Eggs with Red Pepper, Basil and Cheese: I’ve been in the mood for eggs lately. I love garden omelets, where lots of veggies are packed inside. This looks even easier.
15-Minute Fried Herbed Chicken: I can’t stand frying food, it’s too messy. But this recipe uses a mixture of tahini and herbs rubbed into the chicken for flavor, which sounds delicious. I want to try it baked instead.
Parmesan-Cauliflower Fritters: These fritters are baked, not fried, and include quinoa for some crunch. I think they’d be great with a side salad and the tomato sauce that the recipe recommends.
Beef & Cabbage Stir-Fry with Peanut Sauce: Just reading this recipe in Eating Well made me drool. Plus I love dishes served over a bed of noodles — a real “grown up” meal to put on the table, with a super-plain element I know the boys will eat.
Giant Chipotle White Beans: From 101 Cookbooks, a hearty vegetarian recipe that looks perfect for the freezing temperatures forecasted for this week.
Black Bean Cakes: Looks like a delicious, high-fiber way to dress up some leftover chicken.
Roasted Cauliflower Penne with Rosemary Cream: Roasted cauliflower mixes with whole wheat pasta, toasted walnuts, and a cream sauce which sounds delicious.
Honey Mustard Chicken Pot Pie: I love this type of homey comfort food, but never cook it — I’m not sure how to sub all the dairy for something pareve, and really don’t think anyone in my family would be a fan. One day, I’m going to make a pot pie from scratch anyway.
Honey Whole Wheat Bread: This recipe would put a big dent in my accidental bag of whole wheat flour. Perhaps a good project to do with the boys over Winter Break.
Blue Cheese-Onion Empanadas: Starting to think about fun finger foods for New Year’s Eve, and this might fit the bill. Maybe in a mini version?
Enchiladas in Pumpkin Sauce: I’d make either a chicken version without cheese, or a vegetarian version with cheese and beans as a filling. Either way, the pumpkin sauce sounds delicious.
Chicken Teriyaki Meatballs I like making meatballs, and they’re easy to freeze. This looks like a nice twist.
Ginger Chocolate-Chip Bars This sound delicious and out of the ordinary, perhaps for Thanksgiving dessert?
Roasted-Beet Pickles Suzanne pointed me to this article for the cauliflower pickles, but since I have two beets the size of cantaloupes in my fridge I may try this recipe instead.
Cranberries with Crystallized Ginger A somewhat disjointed recipe, but the ingredients sound delicious for Thanksgiving.
Chicken with Mushrooms and Peas Basic, but I like the idea of roasted mushrooms.
Creamy Pasta with Spinach and Fried Capers J. had fried capers in a dish at craftsteak, and they were delicious — the rest of the recipe sounds good too.
Mashed Potatoes With Kale: I expect to get both of these veggies from my CSA today.
Chicken Pumpkin Corn Chowder: One way to use up corn I froze from my CSA.
Streuseled Sweet Potatoes with Dried Fruit: Hello, Thanksgiving!
Tuscan Bean Dip (for kids): I want to try to find some bean recipes the boys will eat, and I thought starting with something bland like a white bean dip might work. They can make it with me, and I’ll serve it with tortilla chips for dipping. Next step: hummus.
Zucchini Galette: The crust looks doable, though I’m sure you could sub store-bought pastry dough. I think this would be delicious with tomato, as well.
Roasted Green Beans with Lemon, Pine Nuts and Parmigiano: Any roasted veggie makes me happy; add nuts and cheese and you probably can’t go wrong.
Sweet & Savory Beef Stew: I’m not much for stew, but J. was leafing through my Eating Well and thought this looked good. It’s a take on tzimmes, a traditional Rosh Hashanah dish made with carrots, prunes, and honey.
Mini Caramel Apples: J. makes “apple grapes” for A. by using a melon baller on a Red Delicious. This idea goes one caramel-dunked step further — perfect as an autumn snack activity.
Super Quick Tomato Basil Cream Pasta: Non-dairy sauce recipe from Vegan Yum Yum. The creaminess comes from raw cashews.
Fresh Corn Muffins: Found on Start Cooking’s blog, these muffins include 2 ears’ worth of fresh corn kernals. The boys wouldn’t eat them (“What are these THINGS in my muffin?”), but they sound delicious and I’ve got lots of corn from my CSA.
Found on Cookthink:
Whole Wheat Linguine With Andouille, Carrots And Tarragon
Barley Risotto with Chanterelles: I’m bookmarking this recipe for the cooler weather — barley and mushrooms make me think of autumn, my favorite season.
Sesame Flaxseed Crackers: These caught my eye because they look delicious and are healthy, too. I’m always looking for a tasty way to use up my flaxseed.
Super Fresh and Tasty Lentil Salad: I like lentils a lot, and the vegetables in this recipe will be in our farm share as the summer progresses. Looks like a perfect make-ahead dinner for after a long afternoon at the pool.
Egg Rolls: I’ve never made egg rolls myself, and I like that these are baked, not fried. Plus, a perfect opportunity to use up more CSA cabbage!
Apple Cheddar Scones: Oh, these sound so delicious! But the recipe says they taste best warm from the oven. Maybe I need to invite people over for brunch?
Bean & Tomato Salad with Honey Vinaigrette: I really enjoy bean salads, and over the summer we’ll get most of these ingredients from our CSA. Seems like a must-try.
Broccoli Rabe, White Bean & Fontina Pasta: Simple recipe, but it looks good for a summer dinner. And I’d use up my broccoli rabe from the farm share.
Sriracha-Glazed Chicken and Onions over Rice: Anna of Cookie Madness sent me this recipe, and it looks right up my alley. I bet J. would love to try sriracha, just not on chicken!
Cabbage Pallya with Bell Pepper and Peas: I won’t use it this week, but I’m keeping this recipe in mind for the next cabbage I receive from our CSA.
Zucchini-Chocolate Chip Muffins: I would need to peel and then double-grate the zucchini (like J. does with his latkes) to get these past my boys. Maybe I should just stick to pumpkin or banana muffins?
Baked Tofu with Soy and Sesame — Kalyn is a tofu-cooking novice like me. I usually have these simple ingredients in my fridge as staples.
Quinoa Muffins — I haven’t made anything with quinoa since Passover… maybe this is the next recipe to try? I may try adding a mashed banana and chocolate chips instead of the raisins.
Baked Angel Hair with Eggplant — Pasta and puff pastry? A bit too much. But leave off the dough and it still sounds delicious.
Chicken Coleslaw Wraps — Found on Laura’s site. Would be good as a salad, too.
Oatmeal Breakfast Cookies — G. asks for cookies every morning for breakfast. Maybe I’ll surprise him and say, “Sure!”
This week I collected a long list of recipes I’d like to try, most of them from participants in Menu Plan Monday. Here are a few:
- Vegan Pumpkin Cinnamon Rolls
- Homemade Wheat Bread
- Spicy Honey-Brushed Chicken Thighs
- Ricotta Pancakes
- Jen’s Macaroni & Cheese
- Lentil Patties
Crispy salted oatmeal white chocolate cookies — From Smitten Kitchen, where every photo makes you drool a bit more than the last. I love the idea of the salt contrasting with super-sweet white chocolate.
Risotto With Edamame, Lemon Zest, and Tarragon — From the May 2008 issue of Real Simple. This looks light and springy; I think J. would love it.
Spinach Burritos — I bookmarked this recipe a while ago, then misplaced it. I’d like to make it one night when my mom is here… or maybe I’ll try it out on Jodi when she visits!
Tofu Parmigiana — Eggplant has made me uncomfortably itchy the last few times I’ve made it… could I be allergic? I thought this might be a fun alternative.
Kosher Creamy Saffron Chicken — How many saffron chicken recipes are too much? I don’t usually make non-dairy cream-style dishes, but might make an exception here — it sounds good.
Grilled fresh figs with Gorgonzola and honey — I saw a similar recipe to this one in Saveur, but couldn’t find the recipe online. I like the quick and easy grilling method in Lisa Pardo’s version. Plus, if it’s on the grill I can get J. to make it!
Quinoa Pudding — I saw this recipe in body + soul magazine, and thought it might be a nice treat to make for the kids during Passover.
Crock pot chicken & quinoa — I haven’t decided yet if I will bother to kasher my crock pot for Passover, but if I do it will be for this recipe. We may just eat leftovers from the seders the whole week instead!
Vegetarian Cassoulet — The March issue of Gourmet has this recipe inside! I’m excited to try it out.
Chinese Hot and Sour Soup — I’ve always liked hot and sour soup but never made it myself. I just assumed it must be very complex, or that the ingredients would be hard to find. This recipe makes it look doable, and delicious. We may be nearing the end of the season when this soup would really hit the spot… but I think I might be able to sneak it in before the warmer weather.
Ground Lamb and Lentil Chili — I’ve never cooked with red lentils before, only brown. Something about this dish seems homey and comforting to me. Too bad I don’t think anyone but me is crazy about lamb, let alone ground lamb, around here.
Spicy Sauteed Chickpeas with Beef and Cilantro — I usually keep a pound or two of ground beef in my freezer; I often have chickpeas in the pantry. So this could be a perfect kit meal… especially if I chop and freeze the cilantro that is currently languishing in my fridge.
Colcannon — I’ve never cooked a meal for St. Patrick’s Day before, but I’m thinking of doing it this year just for fun. Since the boys don’t care for potatoes (I know, who doesn’t like potatoes?), I may try substituting cauliflower instead.
Alex’s Chicken and Mushroom Marsala — I’m sure I have some Marsala kicking around in our liquor cabinet from the last time I made tiramisu. Chicken? Onions? Mushrooms? Some of my favorite foods — must try this soon.
Pear-Gorgonzola Tart with Granola Crust — This would be a perfect recipe to bring to a party, I know it would go over well with my New Year’s Eve crew. Hopefully I won’t have to wait that long to make it…
Lemon-Roasted Chicken — I just love the way the caramelized lemons look in this picture.
Crispy Ginger-Lime Chicken Thighs — I bet my mom would love this because of the ginger, and G. is usually good about eating thigh pieces.
Kung Pao Chicken — Khrista’s photo makes me want to cook it immediately. You could substitute tofu instead of chicken, if you’re so inclined.
Overnight Macaroni and Cheese — found on Serious Eats, which hasn’t failed me yet. Could this be the recipe my kids would prefer over the boxed stuff?
Swiss Chard and Mushroom Squares — We got a ton of swiss chard in our farm share last year, so I’m bookmarking this one.
Black Bean and Beef Chili — I don’t have a good beef chili recipe… so maybe this is the one?