I love this. In the same spirit, I have a substack where I publish four great recipes with all of my tips and tricks (faster, easier, fewer dishes, etc.) and an organized shopping list every Thursday. Trying to ease that dinner mental load
Thanks for all your hunger- inducing pics! I live right outside of Philadelphia, so I may try some of these spots . I have diabetes, and I have been so inspired by your journey of learning to cook delicious dishes that are diabetes-friendly. Most of these dinners would throw my blood sugar out of whack. I know this was just one friend-packed, special week, but I would love to see some recipe inspiration that I can follow. (I have all of your cookbooks, and make frequent use of them - they’re a great resource. I guess reading this post, I had a “nose up against the bakery window “ moment.) Thanks for all you do!
Thanks for the feedback Judy. I hope you enjoy any or all of those spots in Philly! I do think the baked pasta I made is a great diabetes-friendly pasta dish — high-protein pasta plus tons of cottage cheese and ground turkey, served with a salad...same with the salmon dinner!
I made farro risotto in my instant pot tonight. Super easy and hearty. I threw in some defrosted peas and served it with a side of roasted veg. Instant pot risotto was a game changer for me. We have it every few weeks but I really enjoyedbthe farro instead of the arborio this time.
We've also been getting produce delivered every week from a company that uses produce that's been rejected by grocery stores. I try to make a weekly plan based on what we get every week.
I made a fun combo the other night. I chopped an orange bell pepper and cooked it in a pan with butter and salt. Added a can of chickpeas, rinsed. Cooked it all some more. Added leftover shrimp. Turned the heat up to sizzle and brown everything. Ate it with 1/2 an avocado and tortilla chips. It was really delicious and easy.
Thanks for sharing what you cooked and ate! I love this!
I loved this recap of dinners! I have been cleaning out the freezers and trying to make room for the upcoming seasons. I usually have a weekly menu and prep list so it has been a little chaotic. I’ve used up frozen pesto, buttered zucchini (literally tastes like summer!), lots of fruit which I tend to hoard in the freezer so I have enough to get me to the next summer. We’ve been enjoying macerated berries every day with yoghurt or ice cream. Your baked pasta situation inspires!
This is so nice and helpful to see! It really makes me think of how I can use things from a previous meal as building blocks for the next. Also, fish in the air fryer? Have you done a post about this? I am trying to eat more fish and this is intriguing!
Two of the dinners I made this past week were from your red cabbage and cauliflower taco recipe, and I have your recipe for easy spinach lasagna in the oven as I type! I had the time to make my own sauce today, so I could add red peppers and mushrooms.
Going to make the pasta . I had leftover polenta and found a recipe on Food 52 for a polenta strata. It was incredibly easy and delicious. It would be really good with your jalapeño vinaigrette on a salad!😍
Julia, one of my favorite dinners is a plate of roasted vegetables that I plate like a Composed salad with little groupings of individual vegetables : mushrooms, artichokes, zucchini, carrots, whatever’s in season. I leave room in the middle of the plate for protein like poached eggs, sliced chicken , steak or cheese or ( vegetarian style) a tasty sauce like sour cream ranch, pesto or homemade tzatziki sauce. I take my food styling inspiration from European style salads like French Tuna Nicoise or German Salateller. This way, even if I am just eating a plate of vegetables, it feels and looks like a feast.
Made your first dinner (spaghetti with Rao's sauce and broiled kale with breadcrumbs) for my very picky 11-year-old and she LOVED it. Asked for seconds, which is pretty much unheard-of. Thank you for the "mom win" tonight - it was much-needed!!
I love this. In the same spirit, I have a substack where I publish four great recipes with all of my tips and tricks (faster, easier, fewer dishes, etc.) and an organized shopping list every Thursday. Trying to ease that dinner mental load
very cool!
Thanks for all your hunger- inducing pics! I live right outside of Philadelphia, so I may try some of these spots . I have diabetes, and I have been so inspired by your journey of learning to cook delicious dishes that are diabetes-friendly. Most of these dinners would throw my blood sugar out of whack. I know this was just one friend-packed, special week, but I would love to see some recipe inspiration that I can follow. (I have all of your cookbooks, and make frequent use of them - they’re a great resource. I guess reading this post, I had a “nose up against the bakery window “ moment.) Thanks for all you do!
Thanks for the feedback Judy. I hope you enjoy any or all of those spots in Philly! I do think the baked pasta I made is a great diabetes-friendly pasta dish — high-protein pasta plus tons of cottage cheese and ground turkey, served with a salad...same with the salmon dinner!
Thanks for the link! I will definitely check out this pasta.
I made farro risotto in my instant pot tonight. Super easy and hearty. I threw in some defrosted peas and served it with a side of roasted veg. Instant pot risotto was a game changer for me. We have it every few weeks but I really enjoyedbthe farro instead of the arborio this time.
We've also been getting produce delivered every week from a company that uses produce that's been rejected by grocery stores. I try to make a weekly plan based on what we get every week.
oh very cool! is that misfits? or another company?
I'm in Canada so it's a different company called Odd Bunch.
very cool!
I made a fun combo the other night. I chopped an orange bell pepper and cooked it in a pan with butter and salt. Added a can of chickpeas, rinsed. Cooked it all some more. Added leftover shrimp. Turned the heat up to sizzle and brown everything. Ate it with 1/2 an avocado and tortilla chips. It was really delicious and easy.
Thanks for sharing what you cooked and ate! I love this!
that sounds so good!!!!!
I loved this recap of dinners! I have been cleaning out the freezers and trying to make room for the upcoming seasons. I usually have a weekly menu and prep list so it has been a little chaotic. I’ve used up frozen pesto, buttered zucchini (literally tastes like summer!), lots of fruit which I tend to hoard in the freezer so I have enough to get me to the next summer. We’ve been enjoying macerated berries every day with yoghurt or ice cream. Your baked pasta situation inspires!
this all sounds so amazing and I'm so glad you love your freezer — I feel the same about mine!
This is so nice and helpful to see! It really makes me think of how I can use things from a previous meal as building blocks for the next. Also, fish in the air fryer? Have you done a post about this? I am trying to eat more fish and this is intriguing!
i'm so glad!
and yes I've discussed fish in the air fryer a couple of times. see:
https://juliaturshen.substack.com/p/an-ode-to-my-air-fryer
https://juliaturshen.substack.com/p/a-fantastic-lunch
Thank you for the links! I am excited to embark on my air fryer fish journey!
I love this!! Thank you! It's so inspiring
I especially appreciate that you included the so-so dinner.
gotta be honest! :)
Two of the dinners I made this past week were from your red cabbage and cauliflower taco recipe, and I have your recipe for easy spinach lasagna in the oven as I type! I had the time to make my own sauce today, so I could add red peppers and mushrooms.
awwww love hearing this! and those additions to the sauce sound so good
Going to make the pasta . I had leftover polenta and found a recipe on Food 52 for a polenta strata. It was incredibly easy and delicious. It would be really good with your jalapeño vinaigrette on a salad!😍
ooooo sounds so good!
Julia, one of my favorite dinners is a plate of roasted vegetables that I plate like a Composed salad with little groupings of individual vegetables : mushrooms, artichokes, zucchini, carrots, whatever’s in season. I leave room in the middle of the plate for protein like poached eggs, sliced chicken , steak or cheese or ( vegetarian style) a tasty sauce like sour cream ranch, pesto or homemade tzatziki sauce. I take my food styling inspiration from European style salads like French Tuna Nicoise or German Salateller. This way, even if I am just eating a plate of vegetables, it feels and looks like a feast.
I love the care and intention here so much — lovely. thanks for sharing xo
Made your first dinner (spaghetti with Rao's sauce and broiled kale with breadcrumbs) for my very picky 11-year-old and she LOVED it. Asked for seconds, which is pretty much unheard-of. Thank you for the "mom win" tonight - it was much-needed!!
That sent too soon! Oops! What I was going to say was: no way!!! Im so happy to hear this 🩷🩷🩷🩷