Kids have it too easy these days, right? It seems like every time I turn around my boys are on a school break. I only had a summer break and a two-week holiday break when I was in school.
My kids have both of these breaks plus a week for Spring Break and a week in February called Mid-Winter Break. Granted, school goes through June instead of May as it did for me. It probably all evens out.
After four dark, soggy months in PNW, I’m ready for dry desert heat and bucket loads of SUN. This week we are taking advantage of Mid-Winter Break and heading out of town to Palm Springs. This is our first time going and I am beyond excited. I plan on indulging in date shakes and soft-serve ice cream while there. We’re hoping to be able to hike without too much complaining from our Gen Z kids.
No matter what the coming week brings – rain, sun, snow or clouds – I have you covered with this week’s meals. I have a combination of simple comfort food like Hanger Steak with Shallots as well as Avocado Toasts with Fried Egg, Olives, and Smoked Paprika, which brings a dose of sunshine to the table.
I hope that these meals are a welcome dash of joy and comfort to you this week.
Chicken cutlets and a rainbow of veggies are simmered in a medley of spices to give us a flavorful weeknight option. Freezer friendly, this skillet meal comes together in a snap.
Tired of the usual pizza with sauce and pepperoni? Try this sauce-free, vegetarian version. Fresh spinach is tossed with sautéed garlic and layered along with artichokes and mozzarella cheese. Slide the sheet pan in the oven and bake for 15 minutes. No pizza stone required. Genius!
This is exactly the type of dinner I want to put together when weekend brunch seems too far away. To serve for dinner, toast bread and set out all the toppings family style. Serve with Autumn Tabbouleh with Cauliflower, Carrots, and Golden Beets.Continue to 5 of 5 below.
Salmon is a great weeknight option. It bakes in less than 15 minutes and is ready for plating. The end result is a light and flaky filet topped with a quick Tuscan salsa. To save even more time, ask the kind people working behind the fish counter to remove the pin bones from the salmon. Serve with Garlic Bread.