We’re trying something a little different this week and instead of planning out each and every meal, we’re going to share a few recipes that we’re planning to make throughout the week. Zak started a new job about a month ago, that provides him breakfast & lunch every day, so we no longer need to make as much food which means the old meal plan format no longer really works. We’ll still be cooking because we still love to cook and because Zak’s HR department gave him dirty looks when he asked if they could provide dinner for him as well. This is our more flexible method, if you feel strongly against it let us know and we can start lying to you about what we’re making / eating and when.
What to make this weekend to get ready for the week
- Clean kale for the Roasted Squash w/ Sage & Hazelnuts
- Rip up bread to make croutons for the Roasted Squash w/ Sage & Hazelnuts
- Clean brussel sprouts for the Okonomiyaki-Style Brussel Sprouts
- Soak chickpeas for Chickpeas & Parsley Pasta
Scallops w/ Corn, Hazelnuts and Brown Butter Chermoula
We’re making this Dining In recipe for dinner on Sunday – getting the scallops from Whole Foods (club packs 4 life!). Scallops are delicious, and I like the look of this one because it’s a one-pan situation. Let’s just see if we can not overcook them.
Lemony Pasta w/ Chickpeas & Parsley
Going out of our comfort zone with an NY Times recipe, not everything we make can come from Alison Roman; though, by saying that we may be risking re-election as co-presidents of her fan club (hopefully Santa brings us Nothing Fancy for xmas!). Also, if you’re interested in feeling like an ancient Greek farmer we recommend using dried chickpeas over canned.
Okonomiyaki-Style Brussel Sprouts
We’ve written about okonomiyaki in past meal plans, and during that time, we found some recipes that were different takes on okonomiyaki and stashed them away for a rainy day. Well, that day is here (and if you’re in the Northeast it’s been basically everyday), and we’re ready to make okonomiyaki-style brussels. These look so dope and pretty excited to try them.
Roasted Honeynut Squash w/ Sage & Hazelnuts
This is a Salt, Fat, Acid, Heat recipe (page 232 if you have the cookbook). We’ve heard really good things about honeynut squash – they’re apparently a tiny, concentrated, butternut squash created for Blue Hill at Stone Barns, so you know it’s good (more history here). So we picked up two of them at the McCarren Park farmers market, and we’ll try them roasted with a little kale salad w/ fried sage & hazelnuts for dinner this week.
Cocktail: Sutter’s Mill
Zak and I recently went to happy hour with some friends at The Dancer on the Lower East Side and the bartender made this incredible bourbon / pineapple / cinnamon drink. Jane’s a sucker for tiki drinks – and this was sweet and fruity but also winter-y delight. The best thing is that it looks like it doesn’t have too many ingredients. Very excited to end the week with this guy.
Jane & Zak: Meal Prepping from Williamsburg, Brooklyn 