September is forever a chaotic month in our house. I try to prepare myself in August, to note that as the nights get shorter and the month comes to an end, so too does our laissez-faire summer lifestyle. I offer myself a gentle reminder that soon I’ll be trying to get three kids organized for a new school year, that my husband will resume a more intense work travel schedule, and that dinner might not be the same relaxed affair we’ve enjoyed over the break. And yet, inevitably, there comes a mid-September night  when I flop back on the couch, wild-eyed and somewhat dishevelled, surrounded by laundry, homework and a neverending to-do list and consider if perhaps we could survive on frozen pizza alone for the next month.

Even if you aren’t in the back-to-school grind like me, the beginning of September can often bring a change of pace, new routines, and a distinct lack of energy around dinner time. The eternal kitchen conundrum - we don’t want to spend forever cooking, but we do want the comfort of fresh, homemade meals. With this in mind, and hope in my heart for calmer days ahead, I have gathered together four delicious and satisfying meals we can pull together without too much fuss. And if all else fails, there’s always frozen pizza.
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Three-ingredient mac & cheese with green salad and vinaigrette

This ridiculously simple recipe from J. Kenji Lopez-Alt of Serious Eats is a fan favourite in our house. Despite the three-ingredient title, it's also very easy to amp up with leftovers from your fridge, like diced ham, bacon, mushrooms, or frozen peas. Because it's such a creamy, cheesy pasta, I like to serve it with a green salad dressed with a french vinaigrette to help balance everything out. Serves four.
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Ingredients

For the pasta

12 oz elbow macaroni 

1 can evaporated milk

12 oz gruyère cheese (or a mix of gruyère and cheddar cheese)

Salt and pepper

For the salad

1 head of butter or red leaf lettuce, washed and torn into smaller pieces

4 Tbsp extra virgin olive oil

2 Tbsp red, white or sherry vinegar

1 tsp dijon mustard

Salt and pepper
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• Add the olive oil, vinegar, mustard, a pinch of salt and three good grinds of pepper to a jar.  Shake well until the dressing is emulsified and set to one side.
• Place macaroni in a medium saucepan and add just enough cold water to cover the pasta. 
• Add a pinch of salt and bring to a boil over high heat, stirring frequently. Continue to stir until the water is almost completely absorbed and the pasta is al dente.
• Add the evaporated milk and bring the pot back to a boil. 
• Add the cheese, reduce the heat to low and cook, stirring continuously, until the cheese is melted and the milk has reduced to a creamy sauce, 
• Season to taste with salt and pepper and serve immediately with the green salad and vinaigrette.

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Sheet pan chicken and vegetable stir fry

Dairy-free | Easily adapted to gluten-free

I love this recipe because it feels relatively hands-off. All the wonderful characteristics of a stir fry without having to stand over a wok and…well…stir! I also appreciate the easy clean up that comes with sheet pan meals - the fewer dishes the better in my books. We serve this over jasmine rice, but it’s also great over udon noodles. Serves four.
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Ingredients

For the sauce

6 Tbsp low sodium soy sauce (or substitute GF tamari)

1 Tbsp hoisin sauce

¾ Tbsp apple cider vinegar

2 Tbsp honey

1 tsp toasted sesame oil

½ tsp fresh minced ginger

2 cloves garlic, minced

2 Tbsp cornstarch

½ cup water plus more as needed to thin the sauce

For the chicken and vegetables

2 medium boneless, skinless chicken thighs or breasts cut into 1" inch cubes

Salt and black pepper to taste

1 broccoli head, cut into florets

½ head of cauliflower, cut into florets

1 red bell pepper cut into 1” pieces

⅔ cup unsalted cashews, raw or roasted

2 green onions, chopped

2 Tbsp, sesame seeds
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• Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper or foil sprayed with cooking spray and set aside.
• In a medium saucepan over medium heat, whisk together sauce ingredients until combined. Bring to a simmer, stirring frequently, until the sauce thickens and bubbles. Remove from heat and set aside.
• In a bowl, season the chicken with salt and black pepper, then mix in half the prepared sauce, making sure to coat all sides of the chicken. Reserve the rest of the sauce for later.
• Place the chicken on one side of the pan and bake in the oven for 8 minutes.
• Add the vegetables and cashews to the other side of the pan and coat with the remaining sauce. 
• Return to the oven and cook for a further 8-12 minutes, until the chicken is cooked through.
• Meanwhile, toast the sesame seeds in a small pan, swirling over medium heat until golden.  Set aside.
• Remove the pan from the oven, top with the chopped onions and toasted sesame seeds and serve in bowls over jasmine rice or noodles.

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Za’atar spiced beef with roasted cauliflower, and cucumber and tomato salad 

Dairy-free | Gluten-free

This recipe is such a lovely mix of textures and flavours. The Middle Eastern za’atar spice, usually made with oregano, thyme, sumac, and toasted sesame seeds, brings depth to the dish and works nicely with the velvety hummus and crunchy salad. You could make your own hummus, but on a rushed week night, store-bought is the smart way to go. Serves four.
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Ingredients

For the cauliflower

1 medium cauliflower, cut into medium sized florets 

1 Tbsp za’atar spice

1 garlic clove, minced

1-2 Tbsp olive oil

Salt and pepper

For the beef

500g lean ground beef

2 Tbsp za’atar spice

1 cup hummus 

Salt and pepper

1 cup pomegranate seeds (optional)

½ cup fresh parsley, roughly chopped

For the salad

1 english cucumber, medium diced

1 pint of cherry tomatoes, halved

2 Tbsp olive oil

1 Tbsp red wine vinegar

½ cup fresh parsley, roughly chopped

Salt and pepper

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• Preheat the oven to 450°F (230°C) and line a baking tray with parchment paper.
• Toss the cauliflower florets with the olive oil, za’atar spice, garlic and pinch of salt and ground pepper.
• Bake in the oven for 20-25 minutes, until browned and fork tender. 
• Meanwhile, add the cucumber, tomatoes, and parsley to a salad bowl, drizzle with olive oil and vinegar, and season with salt and pepper to taste. Set aside.
• Heat a medium pan on medium-high heat and add the ground beef, za’atar spice, a pinch of salt and ground pepper. Cook the beef, breaking it up with a spatula or spoon, until cooked through and no longer pink. Check the seasoning and add more salt and pepper if desired.
• To assemble the meal, spread the hummus on two thirds of a serving platter. Top the hummus with the cooked beef, adding the roasted cauliflower to the remaining third of the platter. Sprinkle the beef with fresh parsley and pomegranate seeds, if using. Serve at the table with the cucumber and tomato salad on the side.

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Oven roasted lemon chicken wings with napa cabbage salad

Deb Perelman’s Smitten Kitchen is one of my favourite sources for delicious and interesting meals. She also has three wonderful cookbooks that offer inspiration when you’re just not sure what to make but need something wow-worthy. This chicken wing recipe is adapted from her latest cookbook, Smitten Kitchen Keepers and is accompanied by my mother-in-law’s go-to salad for a hungry crowd.  Fair warning: the crunchy ramen topping is addictive. Serves four.
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Ingredients

For the wings

3 Tbsp unsalted butter, melted

1 ½ tsp dijon mustard

1-2  garlic cloves, minced

2 tsp kosher salt

1 tsp ground pepper

2 lemons — 1 thinly sliced and 1 whole, zested and juiced

2 lbs split chicken wings

For the salad

½ napa cabbage, roughly chopped

4 green onions, diced

½ cup fresh parsley, roughly chopped

1 packet of ramen noodles, broken up and seasoning packet removed

¼ cup sesame seeds

½ cup slivered almonds

1 Tbsp salted butter

For the salad dressing

5 Tbsp vegetable oil

1 Tbsp soy sauce

2 Tbsp rice wine vinegar

1 tbsp granulated sugar

½ tsp salt

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• Preheat the oven to 450°F (230°C) and line a baking sheet with aluminum foil and cooking spray.
• In a large bowl, add the melted butter, mustard, garlic, salt and pepper. Mix well before adding the zest of one lemon.
• Add the chicken wings and lemon slices to the bowl and toss to coat using tongs before spreading them out evenly on the baking sheet.  
• Roast for 20 minutes, flip the wings and lemon slices over and roast for another 15 minutes, or until the wings are a golden brown and the lemon slices are caramelized.
• Whilst the wings are cooking you can make the salad. In a medium pan, melt the butter over medium heat. Add the uncooked ramen noodles, sesame seeds, and slivered almonds. Stir frequently until golden brown. Set aside to cool. 
• In a jar, add the salad dressing ingredients. Shake vigorously until well mixed.
• Add the napa cabbage, green onions and parsley to a salad bowl, top with the ramen mixture and drizzle over the dressing. Toss until well combined. 
• Slice the zested lemon in half and squeeze one half over the wings. Cut the remaining half in wedges. Serve with the salad and lemon wedges on the side.