Workers in the kitchen at Delmonico’s Restaurant, New York City.
More often than I care to admit, I look up from my writing on any given day (usually most of them) and realize, in a slightly panicked haze, that either I have forgotten to pick up the kids on time from school, or it’s dinner time and I’ve plowed through the hours without a thought or a plan for the family meal.
Often times both occur on the same day.
*
But thankfully, I have an arsenal of To The Rescue quick fix cooking sites.
And one of my newly found favorites, Weekly Greens.
Alicia Sokol’s recipe site appeals to me for so many reasons. But apart from its stylish, easy to navigate, and hunger inducing characteristics, the recipes are expertly simple (thank you, thank you, thank you) and receive glowing remarks from the pickiest of eaters (thank you, thank you, thank you).
Weekly Greens is more often than not my “Oh, holy mother of pearl, I totally forgot and need dinner on the table now!” solution, and my panic button for online aid. Maybe Alicia’s site resonates with me so much because her recipes are created in the same frame of mind. Regardless, if you find yourself in a similar situation, one where you’re trying to grow your mind, grow your garden and grow some people, you’ll thank your lucky stars for finding that someone out there is 15 minutes in front of you and has tossed you her cheat sheet as she zips on by.
Thanks, Alicia.
My last week’s favorite and cannot wait to have again recipe was her Asparagus Chickpeas and Brown Rice with Lemon Tahini dressing
I could eat this for an entire week and not tire of it.
Do NOT skip making the dressing—it’s the best part. Sort of like salad dressing crack. I’m totally addicted.
The only thing I added to the dinner plate was a side of wilted greens. I went out to the garden and grabbed a few armloads of rainbow chard, curly leaf kale and Tuscan kale. Washed it, sautéed it in a little toasted sesame oil, salt and pepper, and allowed it to sit next to the main course. A privilege, I’m sure.
Enjoy!
Now don’t forget to head on over to the main post (here) to see what I’m bletherin’ on about this week. And check out what we’re talkin’ bout down at the pub (here) too!
Shelley Sackier 
it’s stuff like this which helps my resolution, someday*, to go and be (mostly)** vegetarian.
* a meal is not a meal for Betty unless there’s a dead animal in the middull of the taybul.
**When our daughter was about 12 and announced her conversion to vegetarian-ness, we had to convince her that turkeys were vegetables, and fish could be, too.
You totally crack me up Betunda–on so many levels.
Having grown up in the Midwest, our family mindset was culturally cultivated to work in much the same way as Betty’s. We hunted, we fished, and we happily enjoyed things that had once been swimming, flying, leaping or slithering. We ate it all.
And then I too had a daughter. She refused to eat anything that once had a face. I had to adapt, and it was actually kinda nice, and healthy, and diverse. All good.
So now I eat vegetarian a lot more, but I could still skip happily down the hall with Betty.