Kelly’s Kitchen Story: Cooking for a multi-generational family

This is part of a new series called “Kitchen Stories” where we share stories from our team and our customers about how they use gatheredtable (and tips for the kitchen in general). Have a story to share? Send us a note at humans@gatheredtable.com.


Meet Kelly – She’s a graduate student with a toddler at home. Her husband works full-time, and her father also lives with them. This is her kitchen story…

The challenge with cooking for her family:
“Between us we have multiple dietary restrictions that just made menu planning a bit daunting, but gatheredtable makes it super easy and brings the fun back into it. I keep messing around with our menu preferences to get exactly what we want and keep exploring new recipes.”

How she does meal planning:
“I do my menu planning once a week, grocery shopping twice a week (on Tuesdays and Fridays), and cook dinner 3-4 times a week (though I have gatheredtable plan all 7 nights, just in case).”

What she loves about gatheredtable:

  • It’s her secret weapon in the kitchen. “I love gatheredtable! I’ve been telling everyone about it. I love finding recipes, menu planning, grocery shopping, and cooking… and rarely have the time and energy to do it all.”
  • The recipes are simple. “My husband, a novice in the kitchen, has even been building his cooking skills via gatheredtable recipes. They’re simple enough that a newbie can make them– though he did just use half a cup of thai chili paste instead of thai curry paste, so that was interesting… At first he was a reluctant cook, now he just offered to make dinner two nights in a row!”
  • The recipes are delicious. “My family hasn’t yet noticed that all our meals are entirely vegan (I brought that dietary restriction to the table), but they have noticed that all the dishes go really well together and are delicious. We have some new family favorites now!”

And something she’d like to see improved:
“gatheredthable should totally start suggesting ways to make freezer meals or efficient menus (e.g. prep several meals at once, use an entire unit of something over the course of a week, etc.) I have a few favorite recipes that I will cook in double-batches, one to eat immediately and one to freeze for later.”


Some of Kelly’s favorite recipes:


A few from the gatheredtable library…

  • Spaghetti Squash and Black Bean Tacos adapted from The Smitten Kitchen
    “I had never before made tacos and never before prepared nor eaten spaghetti squash. This recipe is a total winner and I got really excited when I saw it on this week’s menu.”
  • Sesame Ginger Bok Choy adapted from Full Circle
    “My husband actually leapt up from the table mid-dinner to go cook two more bunches of bok choy when he realized how amazing it was. And how easy it was. And he’s a novice cook.”
  • Peach Cherry Crisp adapted from Elana’s Pantry
    “Soooo delicious. I just grind up my almonds in the processor a little more than called for. We all love this one and my husband requested it again.”
  • Eggplants with Tahini adapted from Diner Journal #25
    “I modified the recipe slightly (cilantro instead of mint, because I’m breastfeeding), and prepared tahini from Trader Joe’s instead of mixing tahini with garlic, oil, lemon juice, etc. I made it in the waffle iron instead of grill (since we only have the former). Also, didn’t realize it calls for 5 SMALL eggplants. We had sooooo much eggplant. My dad and I, both from Israel, sat at the table until long after dinner, stuffing ourselves with it. My dad, an omnivore, turned to me and said ‘A meal like this makes me question why anyone would ever even eat meat.'”
  • Both the Spicy Thai Tofu with Red Bell Peppers adapted from Bon Appétit and the Thai Red Curry with Butternut Squash and Chickpeas adapted from What’s for Dinner by Curtis Stone
    “I had never before made Thai food at home and this is so satisfying and delicious yet light and nutritious.”

And a few from around the web…

  • Slow Cooker African Sweet Potato Peanut Stew from Good Housekeeping
    “My friends and I all pass this one around and for awhile I was making it on a weekly basis. It’s a huge hit with everyone, and super easy, inexpensive, and nutritious. Plus, even people who haaaaate cilantro love this, so they get to enjoy its heavy metal detoxifying properties!”
  • Manchurian Roasted Cauliflower from Cinnamon-Spice & Everything Nice
    “Whenever I make this (or the African Stew from above) I double the recipe for the sauce and freeze half for later.”
  • Roasted Sweet Potatoes with Chipotle Tahini Sauce from sweetpotatosoul.com
    “Everyone loves this, everyone asks for the recipe.”
  • Chickpea of the Sea from The Kitchn
    “HUUUUUUGE in our family, mostly among the vegetarians but everyone loves it. It’s supposed to be a sandwich filling but I serve it as a side salad, or on endive leaves.”

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