This was another meal Johnathan and I were really happy with. It was also relatively fast. I didn’t mix everything together, and when you make this, use more carrots or less mayo - although it was still awesome. The lamb was buttery and tender, and $10. Which, isn’t too bad considering the other ingredients I already had in my fridge. The mint and cinnamon were a great flavor. I definitely want to use the mayo dressing on other things! Tip for peeling the carrots w/ the veg peeler is to lay the carrot down on the board and apply a little pressure. It makes for prettier carrot strands. You can find this recipe here on Real Simple.

This recipe was super easy, filling, and was a bit more complex on the taste side than I expected. If you use this recipe - remember to soak your skewers at least 30-45 minutes before grilling. That’s something Real Simple didn’t specify - you only have to make that mistake once to remember! There was plenty of sauce leftover, so I’ll try to use it on lunch sandwiches rather than mayo. If you can get some Jersey corn at your market - do it! The corn smelled buttery right out of the husk! It’s so delicious when it’s in season, and better tasting than the frozen bags which you will probably use for icing an injury before you cook it (I always forget about the frozen veggies in the freezer until there’s an injury). This recipe is also great for parties - relatively cheap and each person can pick up a skewer and get a good tasting. Janice commented under the shopping review post that the Green Markets have cheaper chicken - so I’ll report back on that next week and see if we can make this meal even more economical.

One of the first things I knew needed to change in our diet was our fruit and veggie intake - which I think applies to a lot of us. We were eating a lot of meat and pasta and cheese (yummy, not heart healthy). So my first weeks menu includes just 2 dinners with meat. I used to be a vegetarian, which my husband is thankful I’m not anymore, but I felt so much more healthy while doing it. I also want to try to buy organic and antibiotic free meats, so less meat is less $$$.

I’ve planned out our whole week’s dinners, with plans on leftovers for lunches. This is another goal of ours - smaller portions so there are leftovers.

I also want this to be realistic. I’m not an expert cook - I just watch a lot of Food Network and pour over cook books. I’m going to share my failures (not easy for me to do) as well as things that have worked well for me. I also know lots of people work 9-5, or work on different schedules. I’d love to hear how you cook and shop! I have many friends who are actors and artists, and keep really different schedules from most people. Together we’re our own experts.

So, here’s the menu for the week - things may shift depending on how much time I have

Monday - Eggplant Parmigiana - Jamie Oliver

Tuesday - Honey Chicken Skewers and Corn Salad - Real Simple

Wednesday - Tomato Basil Soup w/ crusty bread - The Farm to Table Cookbook

Thursday - Summer Quiche - The Farm to Table Cookbook

Friday - Moroccan Lamb w/Carrot Salad - Real Simple