Each week before I make my grocery list, I take everything (well not the condiments!) out of my refrigerator to see what I have left from the week before to work with. Typically it’s a random menagerie of fruits and veggies from the prior week’s CSA pick up and staple items from the week before, i.e. chicken, taco meat, etc. Once it’s on the counter, I wipe down all of the shelves in my refrigerator and then decide what I’m going to make with all of the left overs. I rarely throw anything out–unless it’s gotten funky of course! This
Archives for #vegetables
It is another chilly fall day in New England and all I want to do is curl up in a blanket and read a book–and make soup…and make cookies–but I’m resisting that need so far! Each week at the grocery store I pick up a rotisserie chicken for the what ifs of the week. What if I don’t have time to pull together a dinner? What if Mir will only eat chicken this week? (He’s four and picky) What if I want to make something with chicken but I’m too lazy to cook said chicken? This is typically what happens.
How often do you make a big salad at the beginning of the week and by mid week it’s gotten all funky? Or worse yet, how often have you purchased all of the makings of a salad and forgot about them in the crisper–until it was too late! This is the answer to your problems! Each week, I buy the big box of mixed greens from the grocery store, which makes 6-7 pint jars of salad. It’s easy peasy and is all about the layering. First layer your “toppings”, i.e. chopped onions, cucumber, tomatoes, red/green pepper, asparagus, broccoli, etc. Then
In an effort to help in your meal planning, I’m launching a new weekly post for what I’ve made (or am making) ahead for the week. You certainly don’t have to do it ahead, but for me, that’s my lifesaver. I call it my Sunday Cookingpalooza! This week my menu contains: Breakfast Egg Cups Waffles–I make a double batch of waffles and then freeze them in a large zip lock bag. Each morning I take out what I need and toast them for my own homemade “frozen waffle”. Fruit Salad–typically a mix of strawberries, blueberries, red grapes, black berries and/or
On Sundays during my “CookingPalooza” I cut up all of the vegetables for the week and roast the heck out of them. The “formula” for roasting asparagus at my house, is the same for all veggies. I set the oven to 400 degrees. I line a baking sheet with parchment paper. And no, I do not make sure the edges are perfectly straight. This helps absorb the excess moisture from the veggies so they will stay crisper. Then I lay out the veggies (asparagus, butternut squash, cauliflower, broccoli, or zucchini, etc.), to make sure not to crowd them or they