As the temperature shifts to cooler days and nights (40° yesterday morning! Do we live at the Artic Circle now?!), we’re transitioning from all the salads of summer to warm comfort-food dinners.
Here’s what’s heating up the kitchen this week:
Blueberry and Raspberry Baked Oatmeal – An old favorite. Use your favorite berries or whatever you have on hand. You really can’t go wrong with this one. Frozen berries work just as well as fresh.
Greek Meatball Mezze Bowls – New Recipe! Reminiscent of my favorite dinner at Zoe’s Kitchen, this dish is a little time consuming, but so very tasty. If not using packaged quinoa, cook it while the meatballs are baking. Meal prep once, and have lunch all week long.
Middle Eastern Chicken and Chickpea Stew – New Recipe! This savory and hearty stew is delicious as is, or serve over brown or cauliflower rice.
Baked Garlic Parmesan Salmon – Not the prettiest dish, but so tasty! I bought several packs of parmesan for making pesto. When I went to harvest the basil, I discovered it covered with black spots. Maybe from our recent rains? This dish is another good way to use up some of that excess parm.
Forty-Clove Chicken Filice – Take some help from the grocery store on this one, and buy a package of peeled garlic cloves. Ain’t nobody got time for peeling forty cloves of garlic! Don’t be afraid of all that garlic; baking just makes them sweeter. You won’t repel vampires.
Southwestern Squash Casserole – Delish, with just a little kick! We use Bob’s Red Mill g-free 1 to 1 baking flour to thicken.
Fig and Ricotta Toast – New Recipe! I found fresh figs at Earth Fare about the same time I stumbled across this recipe. This hearty snack would make a simple breakfast or lunch. Look for ricotta with just three ingredients: milk, vinegar and salt. I use Rio Briati brand. Try it without that extra sprinkle of salt on top.
Keto No Bake Cookies – These little goodies are similar in flavor to preacher cookies, minus that wallop of sugar. I use monkfruit to sweeten.
Have a fantastic week, everyone!
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