A long time ago my friend Abby said to me: “All I want is to be able to call you and for you to tell me what I am making for dinner that night.” I started this newsletter shortly after. Not because I don’t like talking to her but because it seemed easier than waiting for the phone to ring. I also thought that other people might want the same thing.
I like being told what to do by someone who knows more than me and wants to take charge. You’re going to tell me the best way to drive home? I’m listening. You know the best stain remover to get wine out of a carpet? I’m pulling out my credit card to buy it. You’ve done the research about the best phone plan, the top physical therapist, the most powerful garbage disposal, the least crowded entrance to a museum? I’m grateful.
One of the few things I know how to do well is figure out what to cook and when. If I ever start pontificating about repairing carburetors or the best way to tan leather, then you should raise an eyebrow and call a doctor. But I can offer up these recipes as tasty dinner options for this week.
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Click here for the recipe.
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On the grill or in the oven, these are pretty and very easy to pull together. There is a lovely hit of sweetness from the maple syrup and earthiness from the mustard and the rosemary. Pair it with Baby Pattypan Squash Gratin— cute little squashes nestled in a beautiful green sauce made with chard, cream, and Gruyère cheese.
Click here for the recipe.
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For those of you who don't think a green salad can be so satisfying, this is a must-try. Now, I personally think this could be the main dish and you would not want for anything else, but if you think that others in your midst might consider this a side dish masquerading as an entrée, then cook up some Asian Beef Mushroom Burgers.
Click here for the recipe.
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BUT WAIT, THERE'S MORE . . .
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If you have meal-planning gripes, questions, or things you want to suggest, come hang out with me on Instagram, Facebook, or Twitter!
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