What’s for dinner?

My family cooks and eats dinner at home the vast majority of the time. This was true in the Before Times, and it’s certainly true now. We probably went out to dinner about once a week, usually on Friday or Saturday; we’ve now swapped that with Takeout Tuesdays. But the rest of the week, we cook.

When my now 8th grader was a teeny tiny baby, we started meal planning, which made life sooooo much easier. (It also vastly simplifies grocery shopping.) We still meal plan, selecting not just what we’ll cook that week, but also slating dishes on particular nights. We try to match the complexity of the meal with the anticipated energy level of that evening — so, say, I don’t attempt to make a 2-hour vegetarian meatloaf after a full day of meetings. And we try to mix new-to-us dishes with old favorites each week.

I thought I’d share some of the dishes we’ve “discovered” lately, along with some old reliable favorites. Partly because I love sharing dinner ideas as much as I like it when others share dinner ideas with me. And partly because this week’s been unexpectedly heavy and a little levity can’t hurt.

A couple of notes: While my family is not vegetarian, I am (although I do eat fish every once in a while), and I do the majority of the meal planning and about 70% of the cooking. So we cook vegetarian or pescaterian about 95% of the time, and the recipes posted here reflect that. Also, these are dishes in our winter rotation — our summer menu is less oven-heavy and more salad-and-grill heavy.

5 new-ish dishes we’ve loved

Instant Pot Enchilada Rice, from Cook With Manali. We recently got an Instant Pot and most of what we’ve tried has been a hit. (Biggest disaster? Grits.) This recipe works especially well after a long day, because other than a bit of chopping and a minute of sauteeing, it’s really just dump-everything-in-and-start. And it has a definite comfort food feel to it.

Instant Pot Red Curry Lentils, from Pinch of Yum (an overall reliable source of good recipes). My family’s not a huge fan of Indian or Indian-inspired food, much to my chagrin, but there are a few recipes they’ll eat without complaint, and even fewer they’ll outright request. This is one of the rare ones that gets requested. A true dump-and-cook recipe, served over rice and/or with garlicky naan.

Creamy Garlic Tuscan Salmon with Spinach and Sun-Dried Tomatoes, from eatwell 101. This is a “feels fancy” dinner that comes together pretty quickly. We’ve served it with fettuccini on the side, or with roasted veggies and potatoes. It would probably be really good with mashed potatoes, too.

David Tamarkin’s Baked Feta with Chickpeas and Greens, from Mark Bittman. My kids were deeply skeptical about this one, but it’s quickly become a family favorite. The tomato sauce alone is delicious. Crusty bread for dipping is a must.

Mediterranean Nachos, from Fork in the Kitchen. You could probably speed this up by using already-made pita chips, but honestly making your own (assuming you start with really good pita bread) makes this extra special. This is also good for the picky eater crowd because you can top your own with whatever combo of veggies and such you want. (Leftovers are great, too!)

5 old favorites

Peanut noodles with spinach and tofu (pra ram tofu). I don’t use a recipe for this other than for the peanut sauce, which comes from Moosewood’s Simple Suppers cookbook. (It’s pretty much this recipe, substituting coconut milk for the water.) Stir fry tofu until crispy; stir fry spinach; serve over buckwheat soba noodles.

Crock-Pot Veggie Loaded Baked Potato Soup, from Peas and Crayons. Even the soup-hater in my house will eat this. Very much a comfort food dish. You could probably serve this with a salad, but we go full-carb and break out the crusty bread.

The Best Detox Crock Pot Lentil Soup. Another Pinch of Yum recipe. I normally cringe at the thought of “detox” anything, but this soup is truly delicious. I’ll often throw in a parmesan rind for extra flavor (I keep rinds in the freezer just for this purpose) and serve with beer bread.

Sheet pan veggies. Another no-recipe dish that’s really versatile, because you can use whatever you have on hand, change veggies with whatever’s in season, add beans or not, serve with grains or potatoes, etc. Right now our favorite combo is brussels sprouts, cauliflower, potatoes, and garbanzo beans. (And leftovers make good omelette fillings for the next day’s breakfast or lunch.)

Mujadara. We use a recipe from a well-loved Lebanese cookbook, but the recipe is pretty similar to this one. It’s a really simple lentils and rice dish with caramelized onions, and one where you can just start it and then go do other things until it’s ready, checking in occasionally.

What have you been cooking lately? Have you tried any recipes that are now in your regular rotation? I’d love to hear what you’ve discovered and what you’re eating lately that’s bringing you joy.