What I Cooked in a Week as a Food Writer in NYC

Food writer Amelia Rampling documented her week of cooking in New York City, preparing a variety of dishes from simple breakfasts to more elaborate dinners. On Monday, she made honey-chipotle shrimp tacos, a recipe that involved marinating shrimp in a blend of chipotle peppers in adobo sauce, honey, lime juice, and spices before searing them. The tacos were served with a quick slaw made from shredded cabbage, cilantro, and a lime vinaigrette. Tuesday's meal was a high-protein overnight oats preparation, featuring rolled oats soaked in almond milk with chia seeds, protein powder, and a touch of maple syrup, topped with berries. Wednesday's culinary effort involved pan-seared salmon with roasted asparagus, seasoned with lemon and garlic. Thursday saw the creation of a lentil soup, a hearty and vegetarian option made with brown lentils, carrots, celery, onions, and vegetable broth, seasoned with thyme and bay leaves. For Friday, Rampling prepared homemade pizza, using a store-bought dough topped with marinara sauce, mozzarella cheese, and various vegetables like bell peppers and mushrooms. The weekend included a brunch dish on Saturday: avocado toast with a poached egg, and a Sunday roast chicken with root vegetables, including potatoes, carrots, and parsnips, seasoned with rosemary and thyme.