Recipe Developer and Dawn Perry Recipe Author



a bunch of food on a table: Dawn Perry brings simplicity and flavor to her new recipes for our weekday meal series.  (Silvia Razgova / For the Times)


© (Silvia Razgova / For the Times)
Dawn Perry brings simplicity and flavor to her new recipes for our weekday meal series. (Silvia Razgova / For the Times)

This is the third part of our Meal week series, which will give you five weekday dinner recipes with all the planning and strategizing integrated. Each meal makes four servings, comes together – from start to finish – in under 60 minutes, and requires 10 ingredients or less (not including cooking oil, salt and pepper or water). Groceries for all five meals can be purchased at a single grocery store and on a single shopping trip (remember, we’re looking to alleviate your frustration) and will cost less than $ 100 in total.

Writer, recipe developer, and cookbook author Dawn Perry provides the recipes for this episode. Here’s how she plans her weekday meals and the ingredients that inspire her dishes, which must come together quickly and easily while feeding her two young children.

“I rarely make a meal plan for the whole week. Instead, I’m thinking broadly – what protein do we have? – and then build from there, depending on what’s in the pantry. My cookbook, “Ready, ready, cooking” [publishing Nov. 2, 2021], is all about making meals from whatever you have on hand, so I rely heavily on sustainable pantry items like garlic, canned beans, potatoes, and bread, then I add fresh vegetables and protein.

“I also try to do a few things that can be reused throughout the week, whether it’s for other dinners or as part of lunch – marinated chickpeas to become chickpea pancakes, green onion and caper relish can be used as a dressing or gravy for just about the rest of the week. This way, every meal doesn’t have to start all over from scratch.

“Oh, a note on feeding my little kids, almost 4 and almost 2: I wish I could say they are adventurous eaters, but they are more carb and cheese focused – can you blame them ? I try to include at least one thing in the meal that they will eat without complaining, like yogurt, toast, or pasta without the greens. These recipes mostly fit this bill, and when all else fails, I’ll make an accompanying quesadilla. – as said to Ben Mims

The Dawn’s neighborhood grocery store:

Pavilions, 29211 Heathercliff Road, Malibu, (310) 457-2401

Get the recipes:

This story originally appeared in Los Angeles Times.

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