HomeWeeksProduce

Just kicking things off and seeing how to include more delicious meals into weeknight eating.

Episode 1: Getting a clean menu

June 8 - 14

Firstly, I want to thank you for joining this expansive dinner table!  I can't wait to share all these amazing meals with you.  Food really is about the community - it doesn't matter if it's through supporting local farms, having beautiful and meaningful conversations at the dinner table with loved ones, or using it as a way to connect with new faces. This week's menu has some really stellar recipes that have been adapted from Bon Appetit, Ottolenghi, and a few that have been inventions of my home comfort food. Reach out on instagram for some tips and tricks.

This was my first attempt at a recipe that has become a true American dinner classic and it turned out great.

Chicken piccata with asparagus

Monday

I recently picked up Kelly Leveque's book on nutrition. I found the concept of balancing protein, fiber, fat, and greens an approachable, flexible, and sensible method to thinking about nutrition. This recipe comes from her book. While I love her approach, I also love food a lot and I feel I need to explore these concepts with a bit more punchy flavors.

Admittedly, I'm not sure all these recipes are 100% adhering to her approach, but they're largely inspired by the breakdown of these core components. This recipe however, seemed like this classic American recipe I've heard about but had never made, so I figured why not try her approach. It turned out really great and was a rather simple weekday meal.

Cook the Recipe
A truly spectacular dinner for a polarizing veggie

Kohlrabi caesar salad with smoked trout

Tuesday

I first had this salad last year when I went to Oberlin in Providence, RI for my birthday dinner. We were having a beyond excellent meal and then this salad came out. I was completely blown away.

I’ve been living in Germany for a couple years and Kohlrabi is a perma-veggie here. I felt there had to be a way to celebrate this polarizing veggie. Here is a delicious option.

Cook the Recipe
In light of quarantine accessibility, I ended up making the recipe with green beans rather than broad beans and it was delicious.

Radish and broad bean salad with green tahini sauce

Wednesday

This salad comes deeply inspired by Yotam Ottolenghi's recipes. The first Ottolenghi book we got as a present from a family friend who had been spending some time in London and brought us his book, which hadn't yet reached the states, as a gift. Not only was the story of a Palestinian and an Israeli coming together to open a restaurant a beautiful symbol of food connecting people across politics, it was filled with unimaginably delicious combinations that we continue to explore today.

This recipe is no exception. In light of quarantine accessibility, I ended up making the recipe with green beans rather than broad beans. Feel free to make substitutes for yourself as well.

Cook the Recipe
This recipe is outrageously savory and sweet and tangy and comforting all at the same time.

Roasted cauliflower with black-eyed peas and coconut-turmeric relish

Thursday

There is so much that makes this recipe delicious. On the hunt for a fully-flavored cauliflower dish, I stumbled on this one by Claire Saffitz.

It's outrageously savory and sweet and tangy and comforting all at the same time.

Cook the Recipe
I landed on using phyllo dough to make little triangles, almost like empanadas

Spinach triangles

Friday

Where Tuesday is my partner's comfort food day, Wednesday brings my childhood memories to the table. Growing up, one of my favorite dishes that my mother made was her spinach pie.

I'm not totally clear on how she learned to make it, but the savory dish has been my request every time I go back home.

The one thing that I never loved was the crust. In a moment of deep cravings of home and the realities of a supermarket in Berlin, I landed on using phyllo dough to make little triangles, almost like empanadas. These probably resemble a greek version of spanakopita quite closely. It's easy to make these vegan by simply omitting the cheese. They're just as delicious.

Cook the Recipe
I used pointed cabbage in this recipe for the cups since I find it to be softer and more sweet than normal white cabbage, but it's really up to you.

Spicy mushroom larb and cabbage cups

Saturday

This recipe, originally from Andy Baraghani at Bon Appetit piqued my interest. I was looking for a meat-free super flavorful dinner and figured this might be a great recipe to explore. I was craving really strong and powerful flavors and this delivered beautifully.

I used pointed cabbage in this recipe for the cups since I find it to be softer and more sweet than normal white cabbage, but it's really up to you.

Cook the Recipe
A boldly flavored yet refreshing summer dinner

Vietnamese summer rolls (gỏi cuốn) with spicy peanut sauce

Sunday

These are one of my favorite summer go-tos. They require nearly no cooking and the ingredients can be prepped ahead of time and put covered in the fridge. I can’t recall when I first had these rolls, but when I was little, my mom’s office was located in Boston’s Chinatown.

On the rare occasion like take-your-daughter-to-work-day, we’d go to this wonderful Vietnamese restaurant and have lunch there. The flavors of these rolls remind me of skipping school and spending time with my mother.

Cook the Recipe

Weekly dinner menus

Weekly Dinner Menu

September 21 - 27

Restaurant food can be home-cooked
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MEET YOUR MEAL

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MEET YOUR MEAL

Every Sunday evening, I send out a newsletter with the following week's dinner menu, and the seasonal produce featured. The newsletter is free, and I won't share or sell your email address.

If it turns out it's not the content you're looking for, you can easily unsubscribe with a link at the bottom of the email. This project was originally a way to wrap my head around the evolving seasonal produce in the supermarkets.

I'm so excited to share the journey and learn from you as I go along!

- Julia Feld