Meals for me always start with a few hours of food prep each weekend. Steaming or roasting a variety of vegetables, cooking a grain and/or beans, lentils, or split peas. Occasionally meat or pasta. These act as components that can be mixed through out the week.
For this coming week: corn, tomatoes, spinach, sweet potatoes, broccoli and cauliflower.
Cooking this way allows for quicker meals on work nights and easy to assemble lunches but still allows a lot of room for creativity. Nothing is very complicated which allows for cooking without recipes.
A few of the things on the menu for October 8th to the 15th:
salads, enchiladas, and celery soup.
I steamed broccoli and corn and roasted tomatoes and carrots.
And made a batch of lentils.
Lentils + broccoli + red pepper + feta = a salad
Remaining broccoli + lentils + roasted carrots + mozzarella tucked into tortillas topped with a sauce of blended tomatoes + a pinch of spices (mostly cumin and oregano) = enchiladas.
A good foundation recipe for enchiladas is in The Enchanted Broccoli Forest by Mollie Katzen.
Celery (both leaf and stem) + onions + carrots cooked in water and then blended = a soup base. Tried a bit out with cheese and toasted bread and as a sauce with:
zucchini + peppers + mozzarella + pumpkin seeds + olives.
Although it was fine, I wouldn't say that the celery soup base was really successful as a sauce. Probably would have been better if I'd made a dressing by stirring a tablespoon or so into olive oil and vinegar.
It was at it's very best warmed up again with a bit of cream and homemade pasta (here's a link to how I make pasta) added to it.
To me local celery has more flavor than what is available at the grocery store.
So very good!
Does anyone else prepare ahead? If so what is your favorite thing to have ready to go?
No farmer's market this week due to the approaching storm. Right now the forecast is for possible gusts up to 70 MPH...which means the power might go out. I'm making cookies and preparing to defrost the refrigerator...