Cast a Food Vision: Easy Renovations to Your Weekly Menu

We searched for simple recipes with low time commitment and high health value. The ones we found are full of fall flavor and might convince you to spend a few minutes in your kitchen.

The Salad: A Satisfying Bowl

Often we shake out a few leaves of green salad from a bag onto a plate and pour on some dressing in an attempt to get in our greens. Is there a better way? The right salad in the perfect bowl can become a health-filled base for an added protein (chicken, hamburger, fish) to make a satisfying, crunchy meal.

START

Use a big meal-sized bowl for each person. Ours is the West Elm Organic Porcelain Meal Bowl.

ADD

Leaves: organic baby spinach, arugula, lettuce, sprouts

Seeds: Hemp, pumpkin, basil, sunflower

Nuts: Any, but recommend chililime-flavored pistachios

Extras: Cilantro, green onions, snap peas, parsley flakes

Protein: Baked chicken, fish, a cut-up hamburger, etc.

MIX

Add in a pinch or two of salt and combine. Pour on dressing of your choice.

The Entree: Roasted Chicken With Apples

Popping a frozen entree into the microwave is one way to eat, but sometimes we forget how easy it is to make some basics in one dish that can be eaten over a few days — and that don’t contain the unwanted additives of the microwave meal.

Ingredients

• Bone-in, skin-on chicken thighs

• 2 apples

• Baby potatoes

• 3 shallots

• Brussels sprouts

We started with high-quality, organic chicken thighs that we covered with olive oil and kosher salt, pepper, and garlic. We cut the baby potatoes and tossed them with olive oil and salt, then placed them in a Smithy brand cast iron skillet to roast for 25 minutes at 350 degrees.

Remove the potatoes from the oven and spread the sliced Brussels sprouts, shallot slices, and apple wedges around the potatoes. Place the thighs skin side up. Return the pan to the oven and roast until the chicken is cooked (165°F), about 30 minutes.

The Dessert: Caramel Mousse

We searched for a dessert that would make for a sweet, light ending. This simple recipe is so much tastier than a little pudding cup from the grocery shelf.

Ingredients

• Heavy whipping cream

• Dulce de leche (13.4 ounce can)

Whip the cream with an electric mixer until soft peaks form. Add the caramel and whip again until it has stiff peaks. It’s done! We put it in some pretty glass dishes and sprinkled salt on top for a salted caramel finish.

By Anita Oldham | Photos by Melissa Donald