It’s been a mellow weekend – no playdates, no events, no massive grocery list to tend to. These are the best kind of weekends. We get our much-needed rest and I get to spend some time prepping the kitchen for the upcoming week. I have two kinds of beans soaking, pizza dough rising and am scouring my cookbooks for citrus preserves so that I can put a bit of Texas’ best away for later in the year.
Meals
Spinach Lasagna
Baked Potatoes
Red Lentils with Lime & Spinach
Brussels Sprout, Walnut & Pesto Pizza on Whole Wheat Crust
Beijing-Style Egg & Tomato Soup
Guatemalan Red Beans & Rice
Black Bean Flautas (making a baked version of these)
Snacks/Beverages
Smoothies
Beet & Veggie Chips
Whole Wheat Applesauce Muffins
Yogurt/Banana Pops
Cauliflower Mini-Quiches
Mate / Sun-Brewed Tea
Cold-Brew Coffee
Stocking Up
Cauliflower Soup for the freezer
Freezer Pizzas
Mustard
Citrus Preserves
Asian Vegetable Broth
aneelee 
Intrigued by your Asian vegetable broth. What do you put in there?
Charred ginger, grilled onions, kombu, and soy sauce are the things that really help change the flavor profile. If I know that I want to use it for pho-like dishes I’ll simmer with cinnamon and star anise. Should really post a recipe, I suppose!