I work from home, so dinner should theoretically be easy. But no matter how accessible your kitchen is or how flexible your schedule is, eating well requires planning.
The good news is, we have no after school activities for our daughters today, so it’s a perfect night to enjoy making dinner. And with beautiful spring weather exploding here in northern Virginia, I think it’s time to fire up the grill.
I’ve got a couple of top round cutlets that thawed in the fridge overnight, a little baby eggplant and chayote squash that will also go well on the grill, broccoli crowns… let’s see how this turns out!