It was so lovely hearing from a generous group of you last week on Instagram, regarding the recipes here. I asked how I could make these recipes more usable, and you were all so kind and constructive. If you are not on IG, please send me an email! It's sara@sproutedkitchen.com, I'd love to hear from you. In an effort to make each recipe stand alone in the archives, I had not really been using roll over ingredients through the week, or repeating a sauce etc. like we did a few years ago, and a few dozen of you mentioned you really liked that! It is definitely how I cook at home, but when I design these menus, my best effort for variety in your meals can get away from their efficiency. I plan a few weeks ahead, but I will start rolling in those requests in a couple weeks! Especially with working and school and kids activities, it is nearly impossible to pull off dinner without a plan or make ahead step, so let's do it! This week, while not "roll over" things, I find it all practical, loveable dinner options. These vegetarian meatballs have been an SK favorite for a decade, and I finally bought my first squash of the season for this salad. Myself and the fall squashes go very dramatically into a love/hate in all our foods - it's always too much in a season of less abundant produce, then I miss it. There is always something Mexican in our week, and this cake was a huge hit to all I shared it with (hats off to you, Mckenzie!). Don't hesitate with questions - anything from a dinner party menu to how to make something vegetarian or not, if I haven't already mentioned it. Have a great weekend! - S