What to Cook This Week

Week of October 24, 2021

This week's menu has a few easy weeknight meals, plus a great salad (Fall Tuscan Kale Salad with Apples, Gouda, and Pecans) and my favorite fall teatime treat: Pumpkin Madeleines. They are just the right size for little hands and I love that they aren't too sweet.

For dinner, we are making a super-healthy Sprouted Lentil Stew with kale and lots of veggies. If you can't find sprouted lentils, regular green or brown lentils work just as well - you'll just simmer the soup an extra 15 minutes or so until the lentils are tender. Sometimes, I add in cooked, sliced chicken sausage to the finished soup to make it extra-hearty. Make a big pot on Sunday for dinner, and eat the leftovers for lunch the next day!

I love this incredibly simple Sesame-Miso Salmon with its flavorful sauce - even my husband, who's not a huge fan of salmon, loves this dish. If you don't want to make the slaw, serve with steamed rice and roasted broccoli. Finally, this Crispy Pork Schnitzel is perfect with a squeeze of lemon and a simple salad is absolutely delicious. (Confession: my kids eat this with ketchup. Alas.)

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