I’ve been trying to make more time for journaling to set some intention and reset. It might feel a little quiet here in the meantime.
Keeping things short and sweet today ‘cause we have a busy week ahead with only little bits of downtime in between. Busy for nothing but good reasons so focusing on the gains instead of the tired. Have a great week!
Chana Masala | Basmati Rice
Veggie Picadillo Tacos | Black Beans
Chard, Ricotta, & Saffron Cakes | Roasted Beets | Lentil Soup
Leek Risotto | Crispy Romaine Salads
Veggie Sandwiches | Roasted Brussel Sprouts & Carrots
Salad w/ Tempeh BBQ, Roasted Beets, Avocados
Roasted Veggie Pitas with Avocado Dip
Lots of salsa (more on this soon)
Compound butter with dill
Compound butter with parsley
Frozen herbs in oil
Strawberry Lemonade Concentrate
Grapefruit juice (for freezer)
Listening to the stomp of little feet in a teeny martial arts class she is helping with.
Excited about moving into the new studio space.
Chomping on an apple.
We use fruit as our seasonal markers here. The day the cold went away, the pleas for watermelon began. Adding it to the shopping list (in April!!!) is a bit overzealous, but all this means is that her had has switched to summer mode. Two more months to go until we are on summer break…
They seemed like a total cop-out for dinner, but I snuck in some greens and dressed ’em with homemade salsa. All is well. Bellies are happy.
Thought it would be helpful to see how much produce we have left about halfway though our CSA pickup cycle (we get a Large share from JBG on a bi-weekly schedule). We started with all of this on March 23. Our next pickup is 6 days out. I’ll be making it through the week with the folllowing and some help from the pantry:
- ½ bunch of kale
- Handful of Spinach
- ½ of a red cabbage
- 1 jar of carrots
- Pickled Daikon
- Sweet Potato Puree (in freezer) + Sweet Potatoes
- Roasted Beets (in freezer)
- 4 brussel sprouts + greens from stalk
Those last few brussel sprouts will probably go into a morning scramble. I see a batch of sweet potato soup for the freezer, a roasted vegetable salad, and maybe some dressed up veggie hot dogs with an asian slaw. The rest of the meal plan will come together in due time…
Have been working from my handwritten notes for this week’s meal plan. Haven’t quite cleared through the rough (my turn in bed started a couple of nights ago), but we are getting there. He has been an absolute champ and is bringing the smiles full on. Love him.
Digital capture of the analog meal plan below:
I got a really solid start on cooking over the weekend and thought I should take advantage of this moment to talk about what my weekend vegetable prep looks like. A CSA share can be intimidating for the uninitiated – it is A LOT of vegetable to deal with at once, but it is totally possible if you can set aside the time to properly wash and store your vegetables as soon as you get home with them. We do a CSA pick up (Large Box from JBG) every other week. We’ll be running low or down to just root veggies by the last couple of days, but for the most part this lasts us for a whole two weeks. Read More
We went to the market this morning to pick up our CSA stash (the first of the Spring) and could not resist these little beauties. Also came home with sweet potatoes, carrots, brussel sprouts, collards, kale, spinach, lettuce, radishes, beets, daikon, cabbage and spring onions. Will spend the better part of Saturday cleaning and prepping everything for the week.
As for the artichokes… scouring the cookbook collection to stop my reflex to steam and dip in butter.
Taking a break from the good ol’ blog this week to do some spring cleaning and resetting of both physical and mental spaces. Catch you next week!