Over on Instagram, I’ve been sharing my day-to-day recipes. As much as I love hosting big dinner parties or trying out elaborate new recipes, most days I prefer simple nutritious meals. Z has been working a ton, and I am back at school which means time spent cooking dinner has a high opportunity cost (…I guess I am learning something in business school…). I’ll be sharing my meals every week and hope that they inspire your dinners!
I’ll try to highlight a theme or a lesson, but sometimes the lesson is just finding a great recipe that over time becomes a formula you can play with for more variety.
Sunday: Sausage, white bean, and kale
This meal quickly became a favorite. Each serving costs around $3.25 and I spent less than 15 minutes cooking. You could easily throw in roasted veggies for additional heft.
Yesterday’s meal was so good that we made it again for dinner, this time adding a fried egg on top. I subbed in chickpeas because that’s what we had on hand!
Tuesday: Avgolemeno soup (with parsley instead of dill), roasted sweet potatoes with yogurt sauce, and kale/avocado salad.
This meal is proof that a few fresh ingredients (lemons, herbs) can turn a sad leftover meal into something delicious. Lemons, eggs, and parsley transformed our frozen chicken soup into something a little more interesting. Do you have frozen chicken soup in your freezer? Make a big pot over the weekend and then store it in glass Tupperware. It’s perfect for nights when you don’t want to cook, don’t want to go grocery shopping to pick up a protein , etc.
The roasted sweet potatoes were dressed up with a yogurt sauce (yogurt + olive oil + lemon + herbs), and then a lemon dressing rescued the kale salad. Dill, parsley, chives, thyme are all herbs that you could sub into these recipes. Dinner lesson: lemons and herbs can lift up the saddest of leftovers.
Wednesday: Avgolemeno soup (with parsley and parmesan cheese), kale/avocado/quinoa salad with parmesan
Updated dinner lesson: lemons, herbs, and parmesan can lift up the saddest of leftovers.
Thursday: No dinner at home tonight, we treated ourselves to Shake Shack after drinks at Cindy’s.
Red lentils are nutritious (they’ve got protein and fiber), take less than 30 minutes to cook, and are inexpensive. This soup took under 40 minutes from start to finish, and it makes enough for Z and I to have two meals out of it. I’d recommend having some red lentil soup up your sleeve for fall and winter, and this Melissa Clark recipe has been mine. The kale/apple/parmesan salad is my absolute favorite fall salad to make at home. It’s salty, sweet, and a little spicy thanks to the mustard dressing.
I’ll be back next week for more dinner inspiration–in the meantime, check out @hilarygalant and #hilsdinners on Instagram for more dinner ideas!