SUNDAY
After a long trip from Paris through Atlanta, I’m not in the mood to cook — takeout night wins. Fajitas are my go-to: sizzling skirt steak or a plant-based alternative with peppers and onions, served with warm tortillas, guacamole, and a simple salsa. If you want to make them at home, get your grill or cast-iron pan very hot, season the meat or vegetables well, and let them develop a nice char. Serve with lime wedges, sliced onions, and a quick chopped herb salad for brightness. This is an easy, satisfying meal when you’re tired and craving bold flavors.
MONDAY
Back to routine and jet lag has me craving something comforting and restorative. Minestrone soup is perfect: start by sautéing onions, carrots, and celery until soft, then add chopped seasonal vegetables, canned tomatoes, chicken or vegetable stock, and drained white beans. A handful of small pasta or short grains can make it heartier, or skip them for a lighter bowl. I often tuck in a parmesan rind while it simmers to boost umami; remove it before serving. Finish with a drizzle of good olive oil and fresh herbs. Soup is easy to reheat and even better the next day, making it ideal for a low-effort weeknight.
TUESDAY
Slow-cooked coconut chicken curry saves the evening. This type of curry is forgiving: combine coconut milk, red curry paste or your preferred spices, chicken, and aromatics in a slow cooker and let it cook until tender. Serve over jasmine rice or cauliflower rice if you prefer a lower-carb option. If you can’t find kaffir lime leaves, use the zest and juice of a lime to brighten the sauce. For a Whole30-friendly version, swap cornstarch for arrowroot to thicken and skip added sugar. This dish offers bold flavor with minimal hands-on time — perfect when you need an easy, comforting meal.
WEDNESDAY
Midweek calls for something quick and fresh. I keep pesto in the freezer for nights like this — thaw overnight and toss with gluten-free pasta or spiralized vegetables. Roast a sheet pan of seasonal vegetables alongside: toss with extra-virgin olive oil, kosher salt, and freshly ground pepper, then roast at 400–425°F until golden and slightly crispy at the edges, about 25–35 minutes depending on the vegetables. For a protein boost, try vegetable-based meatballs or baked tofu on the side. This meal is fast, colorful, and adaptable, and leftovers make a great lunch the next day.
THURSDAY
On nights when I’m teaching a class and need something the kids can manage on their own, I turn to pantry-friendly, low-effort dinners. Think store-ready options that can be assembled or warmed quickly: premade sauces stirred into pasta, frozen vegetables roasted with a sheet of seasoned chicken or fish, or a simple grain bowl with beans, roasted vegetables, and a lemon-tahini drizzle. Planning ahead with a few reliable shortcuts keeps dinner stress-free while still offering variety and balanced nutrition.
FRIDAY
Weekend mode: tacos and a movie night. Chicken tinga tacos are smoky, tangy, and easy to make in an Instant Pot or slow cooker. Shred the cooked chicken and simmer briefly in the sauce, then pile into warm tortillas with pickled onions, avocado, cilantro, and a squeeze of lime. Pair with a simple slaw or roasted corn for a relaxed, celebratory end to the week. This dinner is casual, flavorful, and perfect for kicking off the weekend.