Posts Tagged ‘brussels sprouts’

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In this week’s bag:

  • brussels sprouts: these will be roasted and then baked into a macaroni and cheese with soy chorizo.
  • spaghetti squash: gobbled up this afternoon with leftovers! I got up at 6 am to bake the squash and then packed them into our lunchboxes with lentil meatballs and homemade sauce.
  • yellow onions: will be used in the “cheese” sauce for the mac & cheese mentioned above and also the carrot soup below.
  • salad mix: all that talk about pasta requires at least one salad for dinner, tonight.
  • kale: while the squash was baking, I made a big pot of short grain brown rice. I picked up some shredded unsweetened coconut on lunch… you know what that means… all time favorite kale dish!
  • cameo apples: Sliced and dipped in peanut butter, simple but the best morning snack at work.
  • yellow carrots: all time favorite soup time!

I literally LOVE everything in this bag! And could repeat it for another three weeks before the frozen goods kick in.


And while we’re on the topic of veggies, this weekend the beau and I will be vending at the Albany VegFest 2013. Stop by and check it out! There will be demos, speakers and samples galore! Make sure to say hi if you do pass through! Stay happy and healthy my friends!


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I did absolutely nothing yesterday other than eat and cook and then eat some more, and I could really used to doing that each Sunday. I loved having the entire afternoon to prepare meals for the week, something I did a lot in the past when living alone. I woke up this morning knowing exactly what to pack for lunch and had a sense of “bring on the day!” attitude, which is rare lately. Working two jobs is tough, it always is, but coming home after seven each night and preparing a fresh meal is even more tough. We love to cook together but when in a rush to eat and both feeling a little h-angry, things get messy.

So, with my new-found time, I’m going to plan our dinners for our week on Sundays and prepare as much as possible to make dinner time a little more pleasant, and a little less scrambled.

Monday: Date night with the beau at The Palace Theater. We love getting take-out from our favorite Albany restaurant, Kinnaree. The Tom Yum soup is so spicy and delicious, and the vegan Pad Thai hits the spot. His go to choices are the Drunken Noodles and fried Spring Rolls.

Tuesday: Homemade FG carrot soup with a tahini sauce and crunchy chickpeas. I’ll only have to bake the chickpeas while the soup is reheating on the stove.

Wednesday: Homemade Chinese take-out! We have FG broccoli on hand and it takes the beau only but five minutes to make the most delicious garlic sauce. Basmati rice only takes about twenty minutes to cook up- add in some tofu to the mix and we’ve got a meal!

Thursday: Halloween! I picked up some chipotle pumpkin pappardelle from Flour City Pasta at the Farmer’s Market on Saturday. The recipe that came in the bag includes tossing it in butter, lemon juice and parmesan cheese; I have all the vegan alternatives on hand. While that’s boiling, I’ll toss some brussels sprouts, also from the Farmer’s Market, in some EVOO and lemon juice into the oven to serve on the side. Hopefully we’ll have our pumpkins carved by then, and we’ll be able to toss in a handful of baked pumpkin seeds for some crunch.

Friday: Sauteed FG braising mix with farro. Can’t prep this meal really, but it’s quick and I won’t be at a loss for what to make.

Are you one to plan your meals? Do you shop all at once or receive a CSA delivery like we do? 

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