Summer’s over. Welcome back to kitchen duty.
We wanted help, so we turned to Hugh Garvey, Bon Appetit editor and cofounder of Gastrokid, whose eponymous family cookbook just hit stores. Here’s how to shop, prep, and get a home-cooked dinner on the table at least a few nights a week.
Buy the best produce you can. Summer: tomatoes, corn, zucchini. Fall: apples, squash, chard, pomegranates. Winter: fennel, kale, blood oranges. Spring: asparagus, mushrooms, strawberries.
Pick up two proteins that can play out for a couple of days: a whole fish, a side of salmon, an organic pork loin, or two chickens.
Set aside an hour on Sunday to cook a few dishes that will turn into a few more dishes later in the week. These are not leftovers; they’re rightovers.
FIRE IT UP
Roast something with a seasonal herb at 400 degrees — summer tomatoes and thyme in one pan, two chickens in the other. The tomatoes will become pasta sauce, pizza topping, or sandwich spread. The chicken becomes Sunday dinner, Monday tacos, and Tuesday chicken salad sandwiches.
COME TO A BOIL
Throw something hearty in a pot. Beans can be a side to a pork loin on Sunday and fill those Monday tacos.
FLASH IN THE PAN
Use the biggest sautee pan you have to cook another vegetable that plays well with everything, like diced zucchini sauteed with olive oil and thyme.
DINNER IS SERVED
Just look at your brilliant gastroplan of attack.
Sunday feast: roasted pork loin and broccoli rabe; sagey white beans; cauliflower, parsley, and red onion salad.
Monday tacos: faux pork carnitas and white beans.
Tuesday pasta: pork, tomato sauce; cauliflower bruschetta.
Wednesday pizza: broccoli rabe and pancetta.
As for cleanup, call in the kids.
For more family-friendly meal ideas, get The Gastrokid Cookbook: Feeding a Foodie Family in a Fast Food World, available online at gastrokid.com.
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Shak-Shuka Eco Boutique
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Physique 57 Workout DVDs
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