The blog of a vegetarian who happens to LOVE food

Sunday: Dinner:  Roasted Salmon , steamed edamame, sliced apples,  sesame noodles Monday (Uma soccer practice):  Lunch: Foccacia goat cheese sandwich (tomato, basil, avocado, goat cheese, balsamic) Dinner: Hamburger, roasted potatoes Tuesday (Uma mathnasium): Lunch: salad: greens, peach, carrot, cucumber, tomato, pistachio, goat cheese Dinner: marinated chicken, roasted brussel sprouts,  tomato chickpea salad Wednesday (Uma karate), parents' night out: Lunch: leftover chickpea salad over greens Dinner: Rubio's Thursday (Rhea soccer practice): Lunch (Meghna): turkey sandwich Dinner:  Shrimp bean skillet  (not spicy, sub chicken stock for wine), toasted bread Friday (Uma mathnasium): Lunch (Sumit): turkey sandwich Dinner: pizza, roasted beets with goat cheese Groceries: 2 cans white beans 2 cans garbanzo beans 2 heirloom tomatoes pint of cherry tomatoes herb or butter lettuce salad mix parsley pistachios brussel sprouts pickles dijon mustard jalapeno pot...

-Weeknight chicken to try:  1 , 2 , 3  and many more - Roasted broccoli salad

Another keeper from NYTimes Cooking for weeknight cooking: chicken breasts with peppers . I didn't have parsley, so I substituted thyme. I also added more chicken stock to my tomato/pepper mixture to give it a slightly gravy-er consistency, and I added butter to it at the end to thicken it. Overall, a highly adaptable and delicious recipe. I'll try rubbing paprika to the breast next time in addition to the salt and pepper before cooking. Enjoy!

Monday: Channa Masala, rice. Use this recipe or this one Tuesday: Thai fish red curry , rice Wednesday: bean and cheese enchiladas, fava bean soup Thursday: Cuban chicken and black bean quinoa bowls Friday: Chimichurri shrimp over creamy polenta

Deb Perelman at  Smitten Kitchen shares and writes recipes I return to over and over. I make the buttermilk pancakes almost every weekend, and they're a huge hit with anyone who has ever had them them (I've been asked to share the recipe repeatedly). I usually make the base and then add whatever flavor we fancy. My husband and daughter love a banana, coconut pancake (throw in some macadamia nuts or walnuts if they're around). The chocolate chip pancake is hugely popular, and I'm definitely partial to the blueberry. There's this potato salad  recipe that I forgot all about, but the summer I discovered it, I must've made it at least four times to take for BBQs. I've tried plenty from the site, and am rarely disappointed.

Black bean and butternut squash enchiladas Channa Masala Crockpot Beef Chili Chicken Pot Pie , but try with pie crust Butternut Squash quesadilla , or try mushroom, goat cheese, caramelized onion For leftover rotisserie chicken: white bean and chicken soup Most everything on The Modern Proper , also great recipes for leftover rotisserie chicken Ina's Mustard Roasted Chicken Veggie burger Vegetable fritters Cuban chicken bowl Coconut chia pudding