A Week At A Time – Meal Ideas!

Happy Sunday and cheers to a longer Veteran’s Day weekend. It’s been a busy week baking @VineyardGirlBakes with some extra side gigs that were fun to participate in with local restuarants. Ellies Tap & Vine here in Santa Ynez held a winemaker dinner and I was privledged to make the dessert for the evening – Profiteroles with Hot Chocolate Sauce. I also made some Christmas cookies for a client to share early with visiting family. I wanted to also mention that I am teaching a Holiday Cookie Workshop at Foley Estates on November 23, 2024, so click the link and sign up for a fun few hours of baking, sipping wine and munching on charcuterie!

Let’s kick this week off with some heartwarming meals that are easy to make and on Monday, my Rotisserie Chicken, Caramelized Fennel & White Bean Soup will really make dinnertime delicious. Just grab a cooked chicken at your local grocer and shred it, then caramelize some fennel in a pot, and add the other ingreidents — all pantry items. Tuesday means taco time and these Slow Cooker Pulled Pork Tacos with Barbecue Chipotle Crema are fast, flavorful, and super satisfying. Many people feel that pasta is their comfort food of choice, so on Wednesday, it’s Stove Top White Cheddar and Green Chile Shells to feed the need. Thursday evening requires a salad break and my Shaved Brussels Sprout Salad with Apples, Dried Cranberries and Pecorino is so tasty during the fall and winter season. *Just remember you can always add a cup or so of cooked chicken into the bowl for added protein and it’s a great salad at holiday time. TGIF and it’s cocktail time and my Meyer Lemon Drop is so silky smooth and delicious. Citrus season in here and you can find them at your local farmer’s market, so indulge. Saturday’s are for baking this Apple Blueberry Crumb Pie because it’s so spectacular with the combination of seasonal apples and late harvest blueberries — you just have to bake one this weekend. Have a tasty week ahead and enjoy the fall seasonal weather.

Monday