Meal-Plan Problems Solved!
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It’s finally and truly fall in my neck of the woods, with glimpses of colder weather firmly on the horizon (and glimpses of the holidays for sure). And it’s definitely the busiest time of the year for me and pretty much everyone else I know. But we forge ahead, because standing still isn’t an option. And dinner: also not optional. 
Ting, ting, ting (*sound of me clinking fork against a glass*): I want to share a little announcement–the Mom 100 website is getting a makeover! It’s getting a makeover in look, usability, and speed, and I hope you will love the crisp, modern look and searchability of the 2.0 site. It’s been a lot of work: major shout outs to the team of developers, designers, and my beloved website gang
Cialina, Kate, and SarahMaywithout whom this would not be possible. I feel in my bones that it will all be worth it, and I can’t wait to share it with you in a couple of months.
Meanwhile, keep cooking, keep visiting, and know that 2020 is going to be a leap into an awesome, new online home for all of these recipes, cooking tips, and other kitchen-centric nuggets. 


One vegetarian dish a week is a very good goal, even for the most carnivorous families. This robust, texture-filled salad will make you feel happy making it, happy serving it, and even happier eating it.

Click here for the recipe.

The kind of casserole that makes people come to the table in a big hurry. Easy, can be made in advance, and is undeniably comforting. I’ve said it before, and I surely will say it again (like now, for instance): beef + cheese + noodles = happiness in my home. Add a green salad with Classic Vinaigrette (aka Salad Dressing).

Click here for the recipe.

Scallions play a significant, supporting role in this stir-fry. This dish is based on my family favorite take-out recipe when the kids were growing up. The restaurant closed, and now the dish lives on in my house.

Click here for the recipe.

If you like pulled pork and you like lamb, then this is the best of both worlds. Serve over mashed potatoes (you can practice your potato-mashing skills for the holidays) and a Frisee, Radicchio, and Escarole Salad with Citrus Dressing. When you are serving up a rich main course, a bitter greens salad is the most amazing counterpoint.

Click here for the recipe.

Farrotto is similar to risotto but made with the whole grain farro. It’s the kind of dish that makes you sit back at the end and make a noise like, “ahhh . . .” If you are looking for a vegan version of this farrotto, use oil instead of butter and skip the Parmesan and cream. A side of sautéed spinach would be so nice.

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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