Family Dinner

Dinner and everything that surrounds it, the planning, the shopping, the cooking, is within my realm of our marriage. I think Brian would agree me on this, although he's definitely stepped up in his role as sous chef in these early months of pregnancy when the fatigue hits around dinnertime. However, in general, I'm in charge of dinner. (Brian is in charge of: the dishes, paying bills, killing bugs in our house, moving heavy things and generally being sexy down in the woodworking shop.)

Here's how dinner works in our house
Planning:
I read a multitude of food blogs, favorites including The Kitchn, Smitten Kitchen, Dinner a Love Story and others. Also magazines like Southern Living, Garden and Gun and sometimes a stray Bon Appetite (Gourmet, you are still missed). Then we include the cookbook collection. That gives meal inspiration.
I cross that inspiration with our calendar - when can we eat together, who's got an evening meeting, bible study, ultimate frisbee game, etc. This gets plugged in, and notes when we need to eat leftovers or a quick meal, or when we can take a leisurely time grilling and enjoying the evening.
Chosen meals for week- balancing proteins (chicken, fish, pork, beef, a veggie meal) - get plugged into their designated spots and voila!  A grocery list is born.

Grocery list:
Get divided by store section. (Shut up, it's anal, I know). Usually we shop together (mostly to keep me from going off list and spending all our money for the week).

Next week's meal plan and grocery list

From here on out, it's just cooking the meals!

Grilled salmon from this month's Bon Appetite over Pesto Linguine inspired by the cover

Cheap Girl Pesto 

For when you've got a bounty of spinach and basil, but you're too cheap to pay up for pine nuts.

Two big handfuls of fresh basil

One handful of fresh spinach

Small package almonds (skins on or off, I like both)

Salt 

Lemon juice to taste

Olive oil 

Toss everything except the olive oil in a food processor and pulse a few times. Then, while the processor is running, drizzle in the olive oil until it's the consistency you like. I like mine more toothsome and nutty, less sauce-y. Taste for salt and brightness (lemon!).  

This made enough to toss with an entire box of linguine.