As September comes to a close, I like to call this time of year “Fake Fall.” While I scroll through my weather app, checking in on all my favorite people across the country, I notice that most are still experiencing summer temperatures. That is, except for my sister in the beautiful Berkshires of Western Massachusetts, where they’re lucky enough to get a real taste of autumn. Here in the Bay Area, though, we’re in for another week of warm weather.
For someone like me, who craves cozy fall weather to match the season, it can be a bit of a struggle. My new jeans are still hanging in the closet while I reluctantly reach for my summer dresses and sandals, which are feeling a little too familiar at this point.
Gratitude Amid Changing Seasons
Even as I find myself longing for cooler weather, I can’t help but feel grateful. While parts of the country are enjoying a true seasonal change, many are also recovering from devastating storms. I was fortunate to spend time at a recent cooking event with a group of wonderful Southern women who shared stories of friends and family affected by the recent hurricane. It was a reminder of how lucky we are in the Bay Area to experience sunny days and mild evenings without worrying about such extreme weather.
Easy, Nourishing Dinners for the Week
With “real” fall temperatures still on the horizon, I’m making the most of the extended summer temps by planning easy, nourishing dinners that my family loves. These meals are full of flavor and are designed to keep us feeling good during this transitional time of year. I hope you find something in this week’s meal plan that inspires you for your own table!
Have a wonderful week ahead,
Christina
This week’s meal plan:
1
Macho Salad (copycat recipe)
So many yummy components in my version of this big salad. To make things easier on a weeknight, I like to make this recipe when I have cornbread cubes stored in my freezer. This is the kind of salad you order out in a restaurant, as I have many times at Hillstone. My family loves this one!
Use the marinade in the recipe or that bottle of Soyaki you may have sitting in your pantry from Trader Joe’s. Either way, it’s an easy main to marinate in the morning and roast in the evening. Add some fluffy rice and roasted kabocha squash or green beans and you have a lovely bowl dinner. My kids add chili crisp or sriracha sauce every single time. * To make this vegetarian – consider cubing up some firm tofu, pressing the liquid out and tossing it in some of this marinate and a teaspoon of cornstarch. Air fry or roast until the tofu cubes are golden – my husband and I are fans; the kids – not so much!
Southwest Chicken Salad with Chipotle Lime Vinaigrette
Oldie but goodie – this salad is a summer staple for us but this week seems like as good a time as any to grill up some chicken midweek. So flavorful, healthy and delicious and perfect for a warm day. Leftover chicken will go in some quesadillas on nutty ezekiel tortillas.
This is a meal I’ll make early in the day for an evening where we’ve got kid sports. A side of green beans or sauteed squash and air-fried baby potatoes sounds like a lovely meal to come home to. Grass-fed beef roast is available at my local butcher and I recommend this over conventional meal if at all possible. When it goes on sale I’ll get a few and pop in my freezer for this dish. Leftovers are delicious on a toasted roll with horseradish mayo and arugula.
In honor of the calendar changing to October this week, it’s time for a batch or two of these muffins. A true family and friends favorite and one I’ll be delivering to a friend this week. Highly recommend this fall muffin with a cup of coffee (84 degrees this week?? Make it iced!)
