Daylight Savings ushered in a Changing of the Guard this week. A renewed sense of order and light. The weather was beautiful (no heavy winter coats!) and the extra sunlight at the dinner table made everything taste just a little bit better. Along with the time change, we said goodbye to basketball and hello to swim lessons. Of course, I would be remiss not to point out that this is Minnesota, after all, and we did experience a freak snowstorm on Wednesday that canceled school; but, honestly, those first two days were magical!
Sunday, March 9, 2025
Sam Sifton’s Miso Chicken (New York Times Cooking)
So easy! So crispy! So delicious! I know not everyone has a subscription to the New York Times Cooking, so I’ve posted the recipe below.
Ingredients
- 4tablespoons unsalted butter, softened
- ½ cup white miso
- 2 tablespoons honey
- 1tablespoon rice vinegar (do not use seasoned rice vinegar)
- Black pepper, to taste
- 8skin-on, bone-in chicken thighs, approximately 2½ to 3 pounds
Directions
- Preheat the oven to 425 degrees.
- Mix the first five ingredients together in a bowl until well blended. Add the chicken thighs and mix until they are equally covered with miso butter.
- Spread the chicken out on a sheet pan and roast in the oven for 30-40 minutes.
Note: Sam tells you to turn the pieces over once or twice so they brown evenly. Ha! I missed that directive and did not turn my chicken thighs over once. We still thought this recipe was perfect.
Served with:
Gaby Dalkin’s Sweet potato, corn and feta, salad
Ina Garten’s Slaw
Love & Lemons Miso Soup (made by Nola)
Monday, March 10, 2025
Creamy Broccoli Mac and Cheese (Damn Delicious)
Served with a green salad with vinaigrette and cubes of onion-rye bread sautéed in a hot skillet with olive oil and seasoning.
Also on the side, leftover roasted chickpeas with an obscene amount of tajin. The girls devoured these and hardly touched the pasta. I don’t get it -?
Tuesday, March 11, 2025
Pork Tenderloin Smothered in Onion Mustard Sauce (Food & Wine)
This recipe was my personal favorite this week and a cinch to make. It has 1,668 reviews and gets 5 stars. Serving it over this creamy polenta really took it to the next level. Plain pasta for the kids, of course.
Also on the side, Garlicky Sauteed Swiss Chard. Honestly, I’ve never followed this recipe, but this is mostly how I like to cook swiss chard. I usually add the garlic to the pan, swirl it around for a minute and then add the chard on top. I also cover the pan for a few minutes to help steam the greens. I remove the smashed garlic right before serving. Taste as you go and add extra vinegar as needed.
Wednesday, March 12, 2025
Dinner at Noodles & Company. A reminder (especially for me) that it’s okay to pick up dinner if you have exactly 40 minutes between after-school activities.
Thursday, March 13, 2025
Rosemary and Lemon [Turkey] Minestrone (The Kitchn)
Pasta again [insert eye swirling emoji]. But! This is a very good soup and I can always count on the entire family to enthusiastically lick their bowls. While the recipe calls for 1/2 lb. ground chicken, I prefer to sub in 1 lb. ground turkey (dark meat). I also like to add extra celery and two extra cups of broth/water. Top with extra parmesan cheese.
One the side: Simply steamed green beans and sourdough bread with salted butter.
Lunch of the Week
Lentil Salad topped with crushed sourdough crackers and salted cashews.
Blender Oatmeal Pancakes (Cookie and Kate)
I make these at least once a week.
The Weekly Galette 