2020 was a year of a million meals at home. 2021 is starting out similarly for us. Here are the recipes I have in my back pocket that are on repeat in my house! I hope you find a recipe that you can add to your family’s repertoire! Read on for are the top recipes I have on repeat!
I think I’ve made at least 2 million meals since the pandemic started. It seems with 4 people in our house, 3 of whom have been working and schooling from home, that there are never ending meals to be made. And I, for one, am tired of cooking! (I know, I know, I love cooking, but really… SO. MANY. MEALS.) Enter these Slow Cooker Southwest Chicken Bowls, which have saved dinner (and my sanity) many times.
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I’m ready to be back blogging and am excited about a brand new year. I’m excited to bring you new recipes and talk about food and lifestyle, and Holly plans on joining us just as soon as her schedule allows. But first: a little reality. This pandemic is a large part of why we were not blogging as usual this summer (along with my medication misadventures: see post here). We need to acknowledge the elephant in the room. The weight that made my heart too heavy to sit down and concentrate on editing food photos and testing recipes. I felt like my mind was constantly whirling…which to be fair, I guess it was. So maybe we should talk about it. We should talk about life as an emergency physician during a pandemic (which is almost identical to the life of any healthcare professional-from the nurses to the techs to the pharmacists to the social workers to the EMS providers).
I’m sure a few of you realized that we have been missing in action this summer, and unfortunately I was a big part of the reason why, as I’ve been ill for the majority of the summer. Although I am now back (and finally feeling great!) and ready to start blogging again, read on to get the details. (Suffice to say this summer for me was totally on brand for 2020.)
Every year August takes me by surprise. Here in Minnesota it’s usually sunny, hot, and the produce is ready to be pulled out of gardens. Yet, we all want to spend the absolute maximum time playing outside, soaking up the summer sun and cooling ourselves in the shimmering lakes, before it inevitably turns cold again. No one wants to be spending time in the kitchen if they can help it. That’s why I always say “August is for Grilling”…
One of the greatest parts of this summer is my Community Supported Agriculture (CSA) box. I look forward every week to the day we pick up our box of fresh vegetables from our local coffee shop. My favorite are the weeks when we’re headed to the cabin and I challenge myself to use the vegetables in new and different ways (since there I have the time to experiment with new recipes). Every week I try to use every last vegetable and herb in our meal plan for the week. Interested in learning about Community Supported Agriculture? Read on…
Social distancing is making me yearn for our cabin weekend that we had last year. In case you missed this recipe from last summer, here it is again! It’s perfect to use up the zucchini that is growing like crazy in my garden this year!
Breakfast always brings out strong feelings in people. Some folks can’t live without eating two minutes after getting out of bed. Some people never eat breakfast and instead start with lunch. I was always pretty meh about breakfast, but that’s when I thought breakfast was supposed to be sugary cereals (blech…). These Summer Vegetable Breakfast Burritos have totally swayed me into the breakfast is important camp! And they’re easy!
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It’s FOURTH OF JULY WEEK so I thought you may all like this blast from the past that you can very easily throw on your grill and impress your family members. Plus the extra chimichurri is perfect for steak, shrimp, chicken, vegetables, you name it. Enjoy!
*initially published September 25, 2018
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It’s been a long spring. The murder of George Floyd, protests, Covid-19, social distancing, distance learning, not to mention economic destruction for many. It’s been dark and heavy. But summer is coming and I, for one, believe it’s going to the best summer ever (despite my trip to Barcelona and Italy being cancelled-BOO!). And let me tell you why…ending with these amazing summer salads.
For those of you who keep track, yes, it is my week to post a recipe. And I promise next week I will do so. But this week, as we remember George Floyd and all of the others before him, our friends and colleagues are badly hurting, my beautiful Minneapolis is burning, the National Guard is walking the streets, I just figured we had bigger things to talk about then what to have for dinner. And when I am feeling big emotions I write. Maybe my words will help someone else see what needs to be done. Or at least give you a starting point in the conversation this country needs to have on race.
