Weekly meal prep is going down! I normally wait to do this on Mondays when my family does a mass exodus to school and work but I had an hour today while one was at a birthday party and the other was preoccupied. I usually plan specific dinners for each night of the week but lately prepping individual ingredients to grab and go seems to be working much better. Spring is crazy and we all are moving in different directions each day with late sports practices and longer, lighter days and weather often dictates dinner plans – Last minute beach dinner? Sure! Tacos al fresco? Yesiree! This way of meal prepping gives me just a little more wiggle room while still keeping me on track.
One thing I always make each week no matter what, though, is salad dressing. Throw a few ingredients in a blender and POOF! Done in minutes, literally. This dressing I found in the new Cookie + Kate cookbook so with a few adjustments here and there – a new favorite was born! Don’t be scared by the jalapeno in this recipe – my kids even ate this dressing on a salad and didn’t bat an eye.
1/2 cup extra-virgin olive oil
1/2 cup lime juice (from about 4 limes)
1 small jalapeno, seeded, deribbed, and roughly chopped
1 1/2 teaspoons honey
1 teaspoon cumin
1 teaspoon Dijon mustard
2 garlic cloves, roughly chopped
1/4 teaspoon sea salt
Pinch of red pepper flakes (optional)
Combine all ingredients (except red pepper flakes) in a blender and blend until smooth. Add more mustard, salt or heat to your liking.