When it comes to cooking magazines, it’s safe to say I am a “hoarder”. Stacks of original Cook’s lllustrated (dating as far back as 1980 – bought my first one at City Lights Bookstore while a junior at U.C. Berkeley), Bon Appetit, and Saveur line my bookshelf and no matter how hard I try and purge, I just can’t part with them. The January 2014 Bon Appetit is at the top of the stack. Page after page is earmarked and I had been waiting for an excuse to make these gluten free apple fritters.
The Jewish New Year is now officially behind us, and it was this recipe for apple fritters that helped us usher in a sweet new year. Traditionally, it’s a plate of apples with a side of honey on our dinner table. Instead, I opted to fry up a batch of these and serve them for dessert. My kids were glad I did.
It’s another hot week in Los Angeles so I am going to do whatever I can to cook and prep in the mornings. Not only does this keep my house cool, but by 5:00 p.m. all I really want to do is take a nap. Getting 90% of my dinner organized and ready, makes getting dinner on the table at the end of the day less daunting (and more enjoyable).
Our dinner table will look something like this:
Talapia Piccata (I use my gluten free flour blend to coat the fish)
Zucchini Noodles (throw these into the sauce after you remove the fish from the pan. serve fish over noodles). This is a great tool.
Slow Roasted Tomaotes (make lots and use the leftovers for pizza night or whip up a batch of salsa and keep in the fridge for a delish after school snack).
Turkey Meatballs Marinara
Swap ricotta salata for the feta and add garbonzos to create a simple italian salad. I love this super easy dressing and it is now my “go to” for those rushed weeknight meals.
Stone Fruit + Barrata Salad (I omitted the bread + will serve over arugula)
Grilled Sausages (for the kids)
Kale Salad (my new favorite salad) recipe to follow
Cauliflower Mexican Rice
Grilled Chicken Drumsticks
Ice Cream Sandwiches
I always have pre-made cookie dough in the freezer. Bake the cookies off in the morning, grab your favorite ice cream, and assemble when cookies are cooled. Freeze until ready to eat.
Shabbat dinner at the beach! Making egg salad, tuna salad, israeli salad, brownies, and packing it all up for a sunset dinner with friends!
Have a great week and please share with me what you and your family are eating. I could use the inspiration!