A Week At A Time – Meal Ideas!

This week I’ve been on the big island of Hawaii with a girlfriend at her new home helping get things set up and organized. The kitchen has always been my strong suit, and organizing drawers and the pantry, so cooking can be made easier always makes me happy. We also have had fun at the beach and the pool, and I’ve made some meals that have a fresh vibe. My recipes this week will focus on just that – tasty food that’s made with good ingredients. Using foods that are local and sustainable are important to me, but I think we all need to prepare meals that are in our budget, and sometimes that includes using frozen ingredients, especially vegetables and fruits to keep things delicious.

It’s fun to change up dinnertime with a menu that reminds us of slightly warmer days and salads that are a little hardier made with vibrant foods are what I like to include in my meals during the wintertime. So, for Monday this Roasted Delicata Squash and Beet Salad will certainly satisfy those cravings. On Tuesday, it’s a lightened up Tex Mex Chicken Chili that’s loaded with tons of flavor and served with all your favorite condiments. We’re having pasta on Wednesday, and it’s my kind of Carbonara because it’s made with pancetta and asparagus for a fresher flair. Thursday is a nice day to prepare a Curry Chicken and Chickpea Stew made with whole chicken thighs and other good for you foods and by Friday it’s definitely time to unwind and create a simple Spicy Chorizo Black Bean Dip to serve with a spicy margarita or cold beer. Saturday’s are for baking and this Olive Oil Chocolate Chunk Cake is made with whole-grain flour and a big splash of olive oil for a healthier take on dessert. Have a delicious week, and stay safe.

Monday – Roasting beets and squash in the oven and then tossing them together in a delightful salad is what this meal is all about. I love the salty feta cheese that brings it all together.