Meal-Plan Problems Solved!
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And it’s officially fall. Some days it feels like it, some days it doesn’t (hey, global warming!), but let’s go forth and decide what to make this week, without really knowing if it’s going to be a soup or  zucchini pasta kind of night.

As always, mix and match the below according to mood and temperature.

Happy Rosh Hashana, to anyone celebrating! This is the brisket that launched a thousand ships in my house. And that I’ll be serving tonight. Total Jewish comfort food (but don't feel like you have to be Jewish to make this). Herb Roasted Fingerling Potatoes, Roasted Cauliflower with Chimichurri Sauce, and a big green salad with classic vinaigrette will round out the meal.

Click here for the recipe.

This chicken gets super tender and amazingly flavorful with a marinade made from ingredients you may well have on hand.  I'll be pairing this with a classic Caesar Salad with Garlicky Croutons. 

Click here for the recipe.

The perfect vegetarian chili recipe, reinterpreted for the Instant Pot. Just cook some white or brown rice and you’re done. Leftovers will be very welcome over the weekend (maybe as part of a nacho bar for watching a game or a movie on TV).

Click here for the recipe.

Gorgeous and super healthy, thanks to over 3 cups of finely diced vegetables built right in. So healthy, in fact, that you should feel free to serve cheesy mashed potatoes on the side.

Click here for the recipe.

This makes enough for a crowd, but then again there is no such thing as leftover slow-cooked pork—just extra slow-cooked pork intentionally cooked, waiting to be made into another fabulous dinner (Enchiladas? Pulled pork sandwiches?).
Add Farro and Arugula Salad with Orange Herb Vinaigrette or Honey Creole Mustard Green Beans to balance out the richness of the roast. Or go in a different direction (because the pork is so versatile), and pull together a Kale, Cabbage and Mint Salad with Peanut Dressing.

Click here for the recipe.

And we all deserve dessert. It’s been a while since I’ve made Atlantic Beach Pie, the OH-MY-GOD pie of all time. A saltine crust with creamy citrus filling and topped with whipped cream. This pie knows no season.

Click here for the recipe.

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If you have meal-planning gripes, questions, or things you want to suggest, come hang out with me on Instagram, Facebook, or Twitter!

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