Shelter in Place is now extended through May 3rd in San Francisco and things appear to settle in a new normal. I am finding balance between cooking comforting food that is good for the soul and some healthier, leaner options. We are reconnecting with friends and family virtually. My passion for outdoor running is back and I am approaching the pace of running heydays. Saying I am thriving in this environment would be an overstatement but right now, it feels good to say “I Got This”. What’s on the menu for this week?
Option A: Super Orange Lunch Bowls
The combo of roasted veggies, quinoa and roasted chicken can become tired so I decided to switch things up by adding one of my favorite dressing to the quinoa. Before eating, I give the bowl a good shake and it adds flavor to the veggies. Each bowl contain quinoa, roasted chicken, roasted butternut squash and barely blanched carrots. And no to forget : my favorite Japanese dressing. Link to recipe: https://effortlesslychuck.com/2020/04/06/japanese-vinaigrette/
Option B : Texas Chili
Due to an Instacart blunder, I ended up with some ground bison and this New York Times recipe is the perfect use for it. I simmered the chili for 3 hours and it enhanced the multiple layers of flavor. I highly recommend this recipe as my new go to chili. Link to recipe : https://cooking.nytimes.com/recipes/1016036-texas-chili
I started being looser about planning dinner as I now have more time to cook and experiment. My new go-to is making a side dish as main course and add some lean protein on the side. Here is what I am planning on executing this week.
Option A : Blistered Asparagus
I had never cooked asparagus in the skillet (versus roasting) and I must say the result is great. They stay crunchy and very flavorful. The soy sauce dressing and shredded coconut and peanut topping add an extra layer of flavor. Link to recipe: https://www.epicurious.com/recipes/food/views/blistered-asparagus-with-coconut-peanut-soy-dressing
Option B : Roasted Brussels Sprouts with Pancetta
Roasting Brussels Sprouts with pancetta is no new news. But it is so good! The sprouts roast in the salty fat and the pancetta makes a delicious crispy topping. I add some lemon juice before serving for some extra brightness.
ON THE BAKING RACK
Butternut Squash, Coconut, and Ginger Muffins
I used the leftover squash from my super orange bowls to make these muffins. The freshly grated ginger really shines through here! I will certainly redo. Link to recipe: https://www.epicurious.com/recipes/food/views/butternut-squash-coconut-and-ginger-muffins
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