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.)
I am so excited to re-introduce a FREE version of Yellow Table Weekly on the blog! Each Friday, I'll share 5 seasonal recipes as cooking inspiration for the following week. Just click on the photos to access the recipes. Also, if you’d like to sign up for the newsletter, drop your email address below and you'll have the recipes emailed to you, as well as prep-ahead tips and my weekly blog post.