The last few weeks of school are here and my family is dragging toward the finish line. Everyone is tired, a little burned out and a touch grumpy—summer can’t come soon enough. For us, a simple weekly meal plan keeps evenings calm, helps preserve routine, and creates a natural pause each night to sit down and talk about the day. This week I’m aiming for early dinners and early bedtimes because Mama needs the rest as much as the kids do.
Last weekend I escaped to Round Top, Texas, for a cooking retreat at The Vintage Round Top. It was a short but energizing getaway with twelve wonderful attendees. We packed a lunch class, a cocktail and appetizer session, a dinner class on day one, and a breakfast demo Sunday morning. Over the weekend we made eighteen recipes—favorites that kept reappearing included pesto pea spinach salad, kale guacamole, creamy jalapeño sauce, and honey vanilla chia pudding. Cooking retreats attract such generous, curious people; I’m always grateful to everyone who joins a class.
MONDAY
We went out last night to a local favorite, and I ended up ordering an XL kids cheeseburger. Tonight I want something clean, quick, and satisfying. My youngest keeps asking for “salmon with the brown sauce,” which is essentially a ginger-soy salmon glazed with honey. Serve it with steamed bok choy, broccoli, or sugar snap peas. For a starch, coconut-lime cauliflower rice or simple steamed sushi rice works perfectly.
TUESDAY
Activity night calls for something that can stay warm in the slow cooker. I also have a bin of veggies that need attention, so it’s time for a “clean out the fridge” soup—kale and white bean minestrone. Leeks, zucchini, kale, and Swiss chard all make great additions. Chop the greens finely and cook a batch of orzo on the side so kids can add it to their bowls (or enjoy it plain with butter and Parmesan). Garlic bread is a handy trick for picky eaters who love to dunk.
WEDNESDAY
With a cooking class to teach and a volleyball game across town right at dinnertime, I need dinner fast. A bright arugula-basil-avocado pesto tossed with penne comes together in about 20 minutes. Pulse the pesto in a food processor while the pasta cooks, toss, and add a simple side salad. If you want to shortcut even more, jarred marinara is perfectly fine—sometimes convenience wins. A rotisserie chicken on the side is an easy backup if everyone’s especially hungry.
THURSDAY
Nearly Friday—time to celebrate with an enchilada casserole. I skip the corn because my kids tend to pick it out; if your family feels differently, add it in. Get one of the kids to assemble a side salad—kids often eat what they help make. Use whole black or pinto beans in the casserole and serve Mexican rice alongside if you like. And don’t forget a generous scoop of kale guacamole for scooping and topping.
FRIDAY
Spring is perfect grilling weather. I like to fire up the grill and make tri tip with an Asian black bean sauce for an umami-packed finish to the week. Serve with steamed rice and grilled peppers or zucchini. If tri tip isn’t available, flank steak or flap steak are fine substitutes—just use a light brush of the rich black bean sauce so the meat doesn’t get overwhelmed.
This plan keeps things simple, uses up produce, and leaves room for flexibility when life gets busy. A calm dinner together makes the end of a hectic day better for everyone—and gives me a little more energy to make it through the final stretch of the school year.