After attending a weekend conference, Blissdom Canada, that found me dining on two rich dinners (at LUMA and Pangaea), hotel food and not-so-great-for-you snacks, I'm planning a week of cheap, cheerful and healthy dinners.
Root vegetables are at the peak of their growing season, so it makes perfect sense to take advantage of what's available now and plan a meal accordingly. This week I have carrots, parsnips, squash, sweet potatoes, shallots, leeks and kale on my menu, meaning I'm taking full advantage of what's being sold at my market. And I'm making a few extra things, like the twice-baked butternut squash you see above.
What are you cooking up for dinner this week? Anything exciting?
Monday:: Root vegetable soup and caramelized shallot quiche
Tuesday: Dijon chicken, sweet potato fries, green bean
Wednesday:: Bowtie pasta with bolognese, mixed green salad
Thursday:: Butternut squash and barley risotto, kale chips
Friday:: Homemade pizza night with beet and goat cheese salad