What’s for Dinner?: Week of May 18, 2015

What’s for Dinner is a series dedicated to what real-life families eat.  Each week, a parent shares his or her menus for the week and talk about the food philosophy behind it.

This week we hear from Arielle, a very talented photographer who documents weddings, babies, and artists galore! She and her husband, a professor, live in Boston with their 2-year-old son.  When she’s not out snapping pics or cooking up a storm, you can find her getting buff at a nearby barre class.

Arielle’s Family Food Philosophy: We try to eat fresh and in season foods with mostly whole grains and lots of veggies. My husband loves animal proteins so we eat some kind of meat or fish 5 or 6 nights a week. As the mother of a (practically) two-year old boy who also runs a business I only want to prepare one dinner per evening for the whole family. My son is generally a very good eater and eats the same foods that we do.

What inspired this week’s menu? My son loves ground proteins so lately we have been doing a lot of them. I also find them very versatile so if I’m in a rush I will just put a few pounds of ground meat and a few pounds of fish in my shopping basket at the beginning of the week and build our meal plan around them when I get home. We live in Boston and have access to very fresh fish and seafood year-round. I try to make sure we eat at least 3 fish dinners a week. Two of those may be the same fish (whatever I can get the best deal on that day. Often this is wild caught Atlantic cod.) We rarely eat out, maybe once a month, but we did try Blue Apron for a few months last year and some of those recipes have made it into the rotation. I also like to make homemade breads at least once a week – either pizza or pitas. We make at least two roast chickens a month as my son loves the dark meat and I can make soup out of the leftovers, which makes for great lunch possibilities.

So what’s on the menu?

Monday: Salmon Burgers with corn on the cob and basil butter

Tuesday: Thomas Keller’s Roast Chicken, sautéed broccoli with garlic and lemon, roasted sweet potatoes

Wednesday: Cod with soy maple glaze and bok choy

Thursday: Shwarma-spiced ground turkey, fattoush salad, hummus, and homemade whole wheat pitas

Friday: Cod, with panko crumbs and Greek yogurt tartar sauce.

Saturday: homemade chicken massaman curry with sweet potatoes, peppers, and broccoli.

Sunday: homemade whole wheat Greek pizzas (vegetarian)

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