Your daily source for what to cook, bake, eat & drink! A crowdsourced publication and community curated by Julie Resnick and The Feedfeed Editorial Team, with event spaces and studios in Bushwick and LA. Supporters of great content creators, good brands and sustainability minded organizations. Editorial Team - Julie and Dan Resnick, Jake Cohen, Molly Adams, Rachel Gurjar, Sahara Bohoskey, Rachel Dolfi and more...
Fall can be busier than summer, with the weather still perfect, but work and school schedules piling up, we thought we could help by taking some of the guess work out of meal time with our seasonally focused meal plan for the week!
Get a jump start on your week by prepping a few simple things on Sunday that you can pull from throughout the week for various meals. We think you can never have enough roasted veggies on hand, so on Sunday, plan on roasting two heads of broccoli and two heads of cauliflower, both cut into florets. To do so, preheat oven to 425˚F and line two baking sheets with foil. Add broccoli to one sheet and cauliflower to the other. Season with salt and pepper and add two smashed garlic cloves and half of a sliced onion to each sheet, if desired. Drizzle with olive oil and roast for about 20-25 minutes or until the vegetables are tender and beginning to caramelize.
We love braising something low and slow on Sundays that we can use throughout the week. Bonus: if you start this Braised Beef at 10:00am on Sunday, it will be ready just in time for the 1:00pm Football games! If you plan on hosting people for the games, make a double batch of the beef. Reserve half for your family to use throughout the week and half to whip up one of these amazing Game Day snacks! Get the Braised Beef recipe here.
You can't go wrong with a plate full of nachos! For a healthy twist, replace the chips with sweet potatoes instead. Cut 3-4 medium sized sweet potatoes into rounds, drizzle with a little olive oil and seasoning and bake for about 15 minutes (flipping once). Then add your desired nacho toppings right on top of the sweet potatoes and bake until cheese is melted.
The original recipe calls for ground beef, but your slow cooked shredded beef will be a welcome replacement here. Just substitute 2 and 1/2 cups of the shredded beef for the ground beef and add it after the onion has cooked.
No need to cook the broccoli and cauliflower since you already have some on hand, but if you are using other greens, follow cooking instructions in the recipe for those and just toss the precooked broccoli and cauliflower in at the end.
Soup season is here! And while it may still seem a bit warm for a hearty bowl of soup, now is a great time to make a batch at home because most farmers' markets and backyard gardens are still chock-full of fresh produce.
This soup has tons of goodness straight from the garden and takes less than an hour to make. You can customize the vegetables that go into it based off what you have on hand. Make a big batch to enjoy for dinner and take the leftovers to work throughout the week.
This creamy soup can be made with whatever is left of your pre-roasted broccoli (and cauliflower!), just skip the part in the recipe where you cook the broccoli in the broth, and add it in when you add the kale.
Cocktails & Dessert
We're all about espresso & coffee this week as we were lucky enough to learn how to pull the perfect espresso shot from our friends at @lamarzoccohome! Check out the full tutorial, here. Therefore, this week calls for an espresso themed dessert & a cold brew cocktail. Cheers!