Not every new recipe we try is a keeper; some are good and certainly get the job done on any given night. But the recipes listed below are the ones I will be coming back to again and again. Enjoy!
A central goal of my writing here is to help furnish answers to the question that pops up all the time in my practice and research: what can I or should I eat?
One of the benefits to getting organized with meal planning and writing down what’s on tap for each night of the week (a helpful habit, at least for me, with little kids around) has been having a record of the meals we’ve shared as a family.
I recently spent some time looking back through the lists, and a few stellar favorites jumped out at me. Not wanting to lose them in the flurry of everyday papers and planning, I’m collecting and sharing them here.
Dinner Recipes
Carrot-Ginger Soup with Lentils (Mostly Balanced)
Caramelized Onion and Goat Cheese Frittata (Mostly Balanced)
Crispy Tofu with Quinoa and Broccolini (Bon Appetit)
Stir-Fried Udon (Bon Appetit)
Caramelized Brussel Sprouts and Cabbage Pasta (Mostly Balanced)
Homemade Mac and Cheese (Mom on Timeout)
Curried Lentil, Tomato and Coconut Soup (Bon Appetit)
Red Lentil Dal (Food and Wine Magazine)
Spicy Peanut Soup (Last Ingredient)
Chipotle Sweet Potato Noodle Salad with Roasted Corn (Pinch of Yum)
Chicken with olives and orzo (from Half Baked Harvest: Super Simple Cookbook — the link here is to a similar recipe on her blog site)
Sweet potato and taleggio gratin (from Mark Bittman’s Dinner for Everyone cookbook)
Chicken agrodolce, which I suggest serving over a bed of egg noodles (from Mark Bittman’s Dinner for Everyone cookbook)
Baking Recipes
Apricot Upside Down Cake (Epicurious)
Pear Bread (Smitten Kitchen)
Meyer Lemon Pie (Todd and Diane)
Almost anything from Happiness is Baking by Maida Heatter and Pastry Love by Joanne Chang
