6 Healthyish Recipes To Cook This Weekend
I know the feeling: You finally hit Friday, and all you want to do is dive headfirst into a bowl of chips and guacamole and wash it down with a strong, mezcal-based cocktail or three. Cool, I'll see you at the bar. But, come Saturday morning, I'm on a slightly different plane. For me, weekends are for getting back in tune with myself after five days of oatmeal breakfast and lunch dates with my computer monitor. No, I'm not talking about a meal plan—just a few recipes that are perfect for Saturdays and Sundays, when I can focus on food that makes me feel good and be a little more leisurely in the kitchen without it feeling like a chore. These are six meals that define weekend cooking and eating for me.
Peden + Munk2/6Saturday Lunch: Chopped Salad With Shallot Vinaigrette, Feta, and Dill
I'm back from the farmers' market and it's already clear that I bought too much stuff. The mushroom lady had enoki! How could I leave without sugar snaps? What am I, a monster? This chopped salad can handle just about any produce that lands in my bag including the block of farm-fresh feta. I double or triple the dressing and use it all week.
Photo by Peden + Munk3/6Saturday Dinner: Sambal Chicken Skewers
Everyone in the BA office is obsessed with this recipe. I resisted it for a long time because, well, I don't own skewers and have some kind of mental block about buying them. But then I realized: You don't have to cut the chicken. Just marinate the thighs whole, then proceed as written. And try to avoid drinking the reduced sambal sauce straight from the pan.
4/6Sunday Brunch: Lamb and Feta Frittata
Yep, we're making brunch. For you, your lover, your brother, your bestie, or whoever happens to be around. Frittatas are the traveling pants of brunch food—they're good hot, cold, or at room temperature, and there always seems to be just the right amount, no matter how many people show up.
Alex Lau6/6Sunday Dinner: Salmon With Hot Sauce Vinaigrette and Pickled Veg
Let's be honest, I'm usually tapping Seamless by Sunday night. Lamb or chicken? Korma or Vindaloo? This salmon bowl can make itself in the time it takes me to decide. The "vinaigrette"—just hot sauce, lime juice, and vegetable oil—is a revelation, and the leftovers are tomorrow's desk lunch, chilled and ready to go. (Now all I have to worry about are those overnight oats.)
