As much as I like to play with my food, I sometimes get in a rut and find myself making the same things over and...Read More
Five Paleo Dinners To Cook Next Week #3
When I say “Weekly,” you say “Cookup!”
Weekly… Cookup! Weekly… Cookup!
Sorry for shouting; I can’t help myself. I’m all rah-rah-rah because Fall has finally, definitively arrived here in Vermont and the football season is going great so far for the New England Patriots. It makes me feel cheerleader-y!
The other thing that makes me cheer: you cooking delicious food to feed yourself and your deserving loved ones. (The ones who don’t deserve it can fend for themselves!) Here are five paleo and Whole30 compliant recipes you could make for dinner next week, along with a recommendation for my favorite salad dressing in the world and a sweet-and-salty treat that’s delicious and includes kale (but, sadly, is not Whole30 approved).
I’ve listed tips for how to work these recipes into your Weekly Cookup and—in response to a suggestion from a reader (thanks for the idea!)—suggested sides to go along with the entrées. Happy cooking!
Dinner Ideas (Whole30 compliant)
Cookup Tips: This tastes even better after a few days in the fridge, so you can make it up to 5 days in advance. It also freezes very well, so think about a double batch. It tastes really great on a bed of Cauliflower Rice; you can turn the head of cauli into rice in advance, then store it in the fridge until you’re ready to cook it.
Recommended Sides: Cauliflower Rice! It’s also tasty with Mint Chutney.
Machacado and Eggs
Cookup Tips: The downside of Breakfast for Dinner is also part of its appeal: you can’t really make eggs in advance, but this dish is ready in a flash! This is super delicious and comforting as all get-out.
Recommended Sides: This tastes really great with Classic Diner-Style Home Fries, Crispy (green) Plantains, and Pan-Fried (yellow) Plantains. You can boil the potatoes and plantains in advance, so when you’re ready to eat, all you need to do is fry ’em up.
Cookup Tips: Meat “dough” can be made 1 day in advance then cooked—or you can cook the meatballs during your Cookup and re-heat just before eating. They’ll stay fresh and tasty for 5-6 days after cooking. They also freeze like champs!
Recommended Sides: Cauliflower Rice is always a good choice—or sauté snow peas in ghee and sprinkle with sesame seeds and salt. A salad of butter lettuce, radishes, and cucumbers with Zingy Ginger Dressing would be tasty, too.
Buffalo Chicken Chopped Salad
Cookup Tips: Make the dressing, poach the chicken, and chop the vegetables in advance, then when it’s time to eat, just toss it together and dig in.
Recommended Sides: This recipe includes protein, veggies, and fat, so you don’t need to add a thing. But if you want to, Crispy Sweet Potato Fries are a yummy choice.
Moroccan Grilled Salmon
Cookup Tips: This is another recipe that should be made just before you eat it, but the good news: it’s super easy and cooks quite quickly.
Recommended Sides: This Creamy-Spicy Kale has complementary Moroccan flavors, and Balsamic Grilled Butternut Squash is both delicious and in season. No grill? You can make both the salmon and butternut squash in a 450F oven instead.
Condiment (Whole30 compliant)
Zingy Ginger Dressing
Cookup Tips: You can make this during your Cookup in under 10 minutes, and it stays fresh in the refrigerator for 1-2 weeks. The recipe lists lots of creative ideas for how to put this dressing to good use. (It’s my favorite recipe from Well Fed 2).
Treat (Not Whole30 compliant)
Cookup Tips: This granola stays crisp in a covered container for about a week—if it lasts that long! You can roast it in the background while you make the main components of your Cookup.
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COOKUP!!! hahaha. Love it.
Thanks so much for these posts! It’s a big help in planning for the weekend and next week.
Do you feel like we should have a coordinated dance or handshake to go with the chant?!
Cookup! Thank you!
Fantastic! I’ve had the gyoza meatballs and mulligatawny soup before–sooooo delicious! And buffalo chicken salad saves my life every week.
This is the first time I’ve seen your new website and it’s gorgeous! 😀
Thank you! I’m glad you like the new site — you need to stop by for visits more often 🙂
Mel, love love love this feature offering five dinners to cook! I have both of your cookbooks but somehow seeing the recipes this way (along with side suggestions) makes me try some that I have overlooked!
And I just have to say thank you for turning me on to Elinor Lipman! I have a lot of great reading to catch up on!
Ooooh! I love that you’re reading Elinor Lipman. Have you read “The Way Men Act” yet? It’s my all-time favorite of hers. So sweet.
Awesome! I’ve made your muligatawny stew a few times and I have to say it goes absolutely amazingly with a bed of zoodles. Sort of makes a noodle soup.
That’s a great idea! Slurp!
I’ll just keep it simple and say “I LOVE YOU AND YOUR RECIPES!” (Sorry, but I had to shout as well)
I LOVE WHEN YOU SHOUT COMPLIMENTS AT ME!
Adding the sides helped me so much! Thank you! and maybe someday I’ll master this “weekly cookup” you speak of 🙂
Right on! Glad you like that addition.
Thank you for continuing to create tasty and delicious food. Looking forward to trying the meatballs and eggs this week.
Just made the mulligatawny soup and it’s to die for! Froze half and looking forward to eating the rest for lunch and dinner this week. Love these weekly plans , great job Mel!
The best thing about freezing food is that by the time you eat it, it kinda feels like someone else cooked for you 🙂 Enjoy!
This was so timely, Mel. I have tons of apples from apple picking, so the stew was perfect
YAY, apple picking! Also: how about those Pats?!?