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 talks about the food philosophy behind it.
This week we hear from one of my favorite moms (and my sister-in-law), Jenn. She lives with her husband and daughter in Seattle, where they fully take advantage of the amazing food scene. Due to Jenn’s long hours and commute, her husband does the lion-share of dinners… and their 7-year-old helps make breakfast on the weekends!
Jenn’s Food Philosophy: My husband, Ashwin, and I have a love affair with food; it is one of the many common interests that ultimately brought us together. Our food philosophy centers on the idea of eating well-balanced, healthy, and delicious meals. There are so many good restaurant options in the Seattle area, which is both a blessing and a challenge for foodies like us as it makes it difficult to consistently eat healthy and avoid eating out too often. When eating at home, we often take inspiration from the meals we’ve enjoyed at these restaurants. We also try to purchase locally-sourced and organic produce and meats whenever possible from one of the many neighborhood farmer’s markets that crop up on the weekends. We are also very lucky to have access to some of the best seafood in the world. For example, it is the beginning of salmon season here in the Pacific Northwest; we can easily find fresh King salmon filets, both suited for grilling and sushi this time of year.
In planning our meals, we also have to take into consideration foods that appeal to our 7-year-old daughter, Sophie. We are fortunate though that she has a very diverse palette and is willing to try almost anything we put in front of her with the exception of osyters! Some of her favorite foods include pizza, clams, kalbi [Korean short ribs] and sushi.
What inspired this week’s menu? On Sunday, we went to the farmer’s market and purchased a bounty of fruits, vegetables, fish and meats which can be seen in the photo below. This week’s dinner menu is inspired by our farmer’s market finds.
So what’s for dinner?
Monday: Teriyaki glazed Marbled King Salmon, steamed clams, rosemary roasted potatoes, and a selection of Samish Bay Ladysmith cheeses
Tuesday: Spaghetti Bolognese, Caprese salad with heirloom tomatoes, Samish Bay mozzarella and aged balsamic vinegar
Wednesday: Chicken Pot Pie with green salad
Thursday: Dinner with Bup and Nia (aka Jenn’s Parents)
Friday: Kalbi-style short rib lettuce wraps with rice, snap peas and kimchee