This Week At Our Table

A quick meal plan made for the week simplifies the day to day and takes the stress out of dinner every night. I like snooping through recipes and pulling together dinners that don't take very long and of course have great flavours. Some weeks are full of tried and true and some weeks I will try 5 new recipes to see if we can add to the favorites — this week has a couple of both :) I'll link all the recipes below if anything interests you and add any additions or omissions I make. You'll notice Saturday and Sunday are not included, we'll usually pick one night a week to order in and the night before grocery shopping I like to pull together a meal with anything that's left from the week. It's fun, it's a fridge clear out and you never know what's going to come together!

Italian Stanley Tucci Sandwiches + French Onion Soup — I had pinned this sandwich and we had a package of charcuterie meat in the fridge so a natural iteration happened — the sandwich turned a little more into an add what you like. We had the meat selection, mozzarella cheese, baguettes, store bought pesto, spicy peppers.. layer anything that interests you! We did not warm the sandwich this time because the soup was topped with melted cheese but that melty cheese does look amazing.

This soup is one of our favorites and the key is to do it when you have time - if you let the onions cook down on very low heat for two hours it will make THE most flavourful soup! I have never used the cognac because the onions honestly bring so much flavour. I will cook down 5 smaller onions and use them all in the soup. I like to slice a baguette into more crouton size pieces and slightly toast them and then they all fall into the soup and top with your fav cheese combination and under the broiler to melt. Using a mandoline to thinly slice the onions makes everything so easy! Carmelized Onions | Soup Recipe

Roasted Fall Vegetables, Maple Balsamic Glaze + Spaghetti — Use the vegetables you love! I used a butternut squash, acorn squash, thinly sliced red onion and brussel sprouts. Have them all sliced in a manner that they will roast at the same rate, pop on a parchment lined baking sheet, drizzle with olive oil and s+p and put in the oven at 425 until roasted. About 10 minutes from the veggies being finished whisk together a little olive oil, maple syrup, dijon and balsamic vinegar and add to the roasting veg. It will give a little caramelization and add a hint of sweetness. Cook spaghetti and top the spaghetti with olive oil and the vegetables and grate fresh parm on top.

Smash Burgers + Rosemary Parm Fries — This one I'm cooking tonight, I started this menu on Tuesday :) For the smash burger, you'll want to read through the full recipe post as the author talks about two different sauces to make and the house sauce is not listed in the actual recipe. I think we'll use a cast iron pan on the BBQ since the weather is great right now, we have talked about getting a griddle though so I'm putting that on my list for nights just like this!

For the fries, I am going to make home fries from russet potatoes and when they come out of the oven sprinkle with fresh grated parm and finely chopped rosemary. They would be yummy dipped in an aioli — which I'll probably do mayo ( Hellman's Olive Oil Mayo is my favorite ) , lemon juice and s+p.

Garlic Butter Cashew Chicken + Rice — I have no notes on this one, I'm trying it for the first time this week :) I'll pop back with any edits.

Sheet Pan Sesame Feta Chicken with Roast Potatoes — You'll notice this is the second Tieghan Gerard recipe this week, that's the fun of snooping, once you get into a cookbook or a website look around and see what else interests you for this week or one coming up. Sometimes it's fun to just choose one and go for it without overthinking. I feel like the flavours are going to be yummy but as a personal preference I feel like I may want rice to break up all the roasted ingredients.

I should have broken up the chicken two nights in a row but this is where an order night may split them up, or I may switch nights around - when you're shopping for specific recipes and all the ingredients are in the house nothing has to be written in stone — the recipes and when you make them are up to you.

You'll have to let me know if you add any of the above to your upcoming meals, I'd love to know what you like. I love to hear from you so feel free to keep in touch through IG or Facebook <3

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