Salted Honey Buttermilk Panna Cotta with Raspberry Coulis

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Salted honey buttermilk panna cotta is topped with a raspberry coulis to achieve a perfect balance of sweet, creamy, tart, and fruity.
Salted Honey Buttermilk Panna Cotta with Raspberry Coulis

The question of when or how often we will we start having dinner parties again feels kind of like that age-old joke about the guy who asks his doctor whether he can run a marathon after having a heart attack.

Well, what were you doing before?

Uhhhhh unless you count my brother coming over every weekend and being buried under a sea of Magnatiles while Remy jumps all over him a “dinner party”….

(Yes, that is what you can expect when you come over my house. This is why we can’t have nice things.)

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Curried Lentils with Garlicky Yogurt and Coconut Rice

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Lightly spiced one-pot curried lentils topped with a garlicky yogurt sauce and served with coconut rice – a hearty and healthy meal.
Curried Lentils with Garlicky Yogurt and Coconut Rice

The Humble Lentil strikes again!!

I don’t know about you guys, but for me eating a bowl of lentils is a straight shot on the road to feeling like a million bucks. They’re such simple little nutritional powerhouses that whenever I eat them, this feeling of self-love washes over me because I know I’m doing something so good for myself.

It’s the best. I highly recommend it, especially if you’ve recently (with the help of your husband) finished an entire pie yourself over three days (<– ahem. No comment.)

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Cheesy Baked Broccoli and Cheddar Risotto

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This cheesy baked broccoli and cheddar risotto is basically like risotto mac and cheese! It is total comfort food and a family favorite.
Cheesy Baked Broccoli and Cheddar Risotto

Choo chooooooooooooooooo!!!!!!

Baked risotto PARTY TRAIN comin’ through.

You’re gonna wanna hop on up, because this? This is dinner magic.

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What to Cook This Week – 5/8/21

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Happy Mother’s Day weekend!!!

(After mothering through this past year, we should get a whole month or even a decade. But we will take a weekend!!)

I’m on call this weekend so we have no major plans over here, though Remy claims she’s going to get up tomorrow and make me coffee all by herself. This makes me…a LOT nervous, so we’ll see how it goes. I may have to lay everything out on the counter for her so she’s not tempted to climb the walls to reach my coffee mug. I’ll report back. 

AND I’m also making myself PIE. Because, pie!!!!

This week’s meal plan basically SCREAMS spring!! Here’s what we’re eating:

  • Sunday is all about complete indulgence so we’re roasting some asparagus, serving it over polenta, and plopping a big ball of burrata on top. There is nothing better!!
  • Monday’s pepper and paneer curry is like an Indian food gateway drug – it’s so easy and so good! The recipe has the phrase “slow-cooked” in the title, but don’t let that deter you – it only takes about thirty minutes to cook.
  • Next is a Greek pasta salad that I served on Mother’s Day a few years ago and it was inhaled by both my and Mike’s family. It is veggie-filled and clearly a family favorite. Bonus that it makes enough to have leftovers for lunch throughout the week.
  • Wednesday is one of my favorites – massaman curry noodle soup! Feel free to use alternative Thai curry pastes if massaman is not your thing. It will taste good no matter what!
  • The week ends on a healthier note with my cannellini bean and roasted red pepper salad. This is so full of fresh flavors and just feels like you’re eating a bowl of sunshine. I’ll be making this on Instagram Stories this week, so keep an eye out for it!
  • Last but not least – TAHINI AND HALVA BROWNIES. You must make these for someone you love (or for yourself – self-love is real and important) because they are the best.

Happy eating!
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Double Chocolate Zucchini Loaf Cake

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A rich double chocolate zucchini loaf that feels decadent enough for dessert, but also has vegetables making it totally breakfast-appropriate!
Double Chocolate Zucchini Loaf Cake

We’re coming on that season when you can’t turn left, right, or sideways without having zucchini foisted upon you from the overzealous gardeners in your life (cough mom, mother-in-law, I’M LOOKING AT YOU). 

And it’s never the cute petite zucchini that you see it at the supermarket. Oh, no. It’s the MONSTER zucchini that takes up a a whole city block in length and only fits in the refrigerator when you situate it diagonally on the bottom shelf. As someone who’s fridge exists in a constant state of “stuffed-to-the-brim” this….is not ideal.

So I do what any warm-blooded human does in this situation – make zucchini bread!!!

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Harissa and Manchego Omelets with Harissa-Baked Potato Skins

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Incredibly flavorful harissa and manchego omelets paired with a harissa-baked potato skin salad make for a hearty and refreshing brunch! Serve it up to someone you love this weekend.
Harissa and Manchego Omelets with Harissa-Baked Potato Skins

Any brunch dreamers out there?

It’s the only meal where you can eat the most decadent sweet and savory over the top things, and it’s almost expected of you. Like, if you go to brunch and just order the scrambled eggs, you’ll be shamed. Seriously. Go eggs benedict or creme brulee french toast or ice cream sundae pancakes or go home.

I have aspirational goals to eat brunch for every meal of my life. There was one point in last year’s spring lockdown when I came close!! 

But then life, work, a child waking up at the crack of dawn and stealing all of my motivation/life force kind of got in the way. 

So now brunch is (sadly) relegated to weekends, and only occasionally/not often enough. It is what it is.

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