Charlie's Kitchen Lindsay Nelson

This curry is another great dish to stuff in extra vegetables without even noticing. Packed with flavor and goodness, and without any fish sauce (though you can certainly add it in if you wish) this dish is great for introducing picky eaters to Thai flavors. Also, in this episode I'll talk a little bit about a change in direction/format that will be coming up in a couple weeks.

These two recipes are always a big hit and are absolutely delicious when topped with some fresh, thinly sliced carrots and cucumbers, sriracha, and sesame seeds.

It's double duty Mexican day! Today I cover two recipes from this week, Adam's classic Burrito Fete from his time in France, and an easy weeknight meal, Sheet Pan Nachos. Both dishes are sure to please, and offer lots of opportunity for customization. Enjoy!

This recipe takes me back to my very first introduction to Indian food, the naanwich from the cafeteria at Pacific Lutheran University. While not an exact replica, and likely not a true to traditional rendition of Indian chicken curry, this recipe is one of my all time favorites. I've made this dish for several sets of dinner guests and it is typically a homerun. I didn't have the time to make naan bread from scratch this time around, but the store-bought naan stood in well.

While not originally on the meal plan for this week, I pulled this recipe out and was able to whip it up using a variety of leftover ingredients. This is one where you don't have to follow the recipe to the letter to end up with an easy and tasty meal, and is great to use up some odds and ends you may have in your fridge.

This recipe is a kid & crowd pleaser, though it never comes out very pretty or presentable. Essentially a massive pizza roll, it can be customized to your audience, and even if the crust falls apart, it's still darn tasty.