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Meal Planning Monday: Baked Eggs, Mac and Cheese, Chicken

Use seasonal ingredients like squash, greens,
and citrus to make a week of locally-inspired meals.

January 1, 2017

Meal Planning Monday

Herbed-Baked Eggs from Barefoot Contessa: As Ina Garten would say, “How comforting is that?” Local eggs are broiled with a touch of cream and butter, then topped with herbs for a fresh finish. May we recommend serving these with a few slices of bread from Barrio Bread or Time Market?

Photo by Quentin Bacon.

Photo by Quentin Bacon.

Baked Squash Mac and Cheese from Half Baked Harvest: Those opposed to squash will have a difficult time turning down this creamy, hearty mac and cheese baked in adorable acorn squash ‘bowls.’ Those in favor of squash will make baked squash mac and cheese right this instant.

Photo by Tieghan Gerard.

Photo by Tieghan Gerard.

Roasted Chicken with Herb Butter from Edible Baja Arizona: Serve alongside a heaping serving of mashed potatoes (and maybe a salad of winter greens for good measure), and winter will seem like a wonderful dream.

Photo by Shelby Thompson.

Photo by Shelby Thompson.

Roasted Veggie and Lentil Salad from Edible Baja Arizona: Use your leftover roasted chicken to throw together this quick and delicious lentil salad, made complete by roasted acorn squash, arugula, and orange tahini dressing. Now that’s local seasonal produce at its best!

Photo by Shelby Thompson.

Photo by Shelby Thompson.

Saffron Risotto with Butternut Squash from Barefoot Contessa: Yes, risotto is a bit needy and time-consuming. No, risotto is not difficult to make, especially with Barefoot Contessa’s (a.k.a. Ina Garten’s) excellent guidance. This winter risotto recipe is one you’ll come back to time and time again.

Photo by Maura McEvoy.

Photo by Maura McEvoy.


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