A Week At A Time – Meal Ideas

It’s the first week of spring and the flowers are beginning to show their buds and I’m teaching a cooking class next Sunday March 30th!

My Culinary Workshop is at Foley Estates from 12-3 p.m. So, if you’re a local or want to make a visit up to the beautiful Santa Ynez wine country — tickets are available here! My classes are a blast and we will be preparing — Red Wine Beef Stew, Colcannon, and Irish Whiskey Brownies, while sipping on some amazing wines — so come join the fun.

This week’s meals begin with a Spring Green Frittata for Two made with sugar snap peas for a fresh-take on a new season. Tuesday means tacos and these Grill Pan Swordfish Tacos are deliciously easy and full of flavor. You can always use your outdoor grill instead, but a grill pan makes it pretty simple.

On Wednesday, it’s time to whip out that electric pressure cooker and make this Italian-Style Chicken Meatloaf. The entire thing is made in the pot and it’s done in half the time as preparing it in the oven. Also, it stays super tender and doesn’t dry out because of that steamy chamber within. As we head towards the latter part of the week, the weather starts to get a bit cooler, so this White Bean, Italian Sausage and Wilted Arugula Soup will surely hit the spot. The leftovers can be reheated easily for lunch or another meal.

TGIF and it’s time for a refreshing Blood Orange Margarita. Depending upon the colors of your oranges — this citrus sipper can have a reddish hue or deep orange like in this recipe. Saturday’s are for baking a Pistachio Bundt Cake with Lemon Glaze. Bundt Cakes are so easy and this one has a nutty flavor with a lemony finish. Enjoy the week and check out my class!

*may have commissioned links

Monday