With my partner and I both working from home, I noticed some big and small changes in our routines (And martinis consumption). We are now meeting up to eat lunch at the kitchen counter so we can get a break from the dining room table that also serves as office. I am still meal planning on Sundays but have also taken more time to try out new recipes during the evening. Here is what we are planning on eating this week.
Carrot Meatballs, Roasted Brussels Sprouts and Rice
Carrots and leeks keep the meatballs moist and flavorful so I did not see a need for a sauce but I think these could also be delicious serve in marinara sauce. Link to recipe: https://www.ricardocuisine.com/en/recipes/7271-mini-carrot-meatballs
Cold Soba Noodles Salad
I have made this in the past and gave the sauce a couple adjustments. You can also change up the veggies but the green theme matched my need to maintain an optimistic outlook this week. Link to recipe: https://pinchofyum.com/15-minute-meal-prep-sesame-noodle-bowls
There was a mix up in my Instacart order this week so I am now sitting on 2 lbs of ground bison. I never cooked bison before so I thought it was the best time to start!
This is bold and full of flavor. I really love the addition of coffee and cocoa powder. Link to recipe: https://cooking.nytimes.com/recipes/1016036-texas-chili
Middle Eastern Bison Meatballs with Cilantro-Yogurt Sauce
Lots of spices and freshness in this recipe. It worked beautifully with the bison but could see these meatballs made with beef as well. Link to recipe: https://www.epicurious.com/recipes/food/views/middle-eastern-bison-meatballs-with-cilantro-yogurt-sauce-241339
ON THE BAKING RACK
More down time allows for more baking. I thought I would get started on mastering the art of pizza dough. This is from Roberta’s in Brooklyn and I must say that after two tries I am a master a it. Link to recipe: https://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough
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