On this weeks menu, I plan on making:
• Sweet + Sour Cabbage Soup
• Puree of Vegetable Soup
• Turkey Meatloaf w/caramelized onions
• Farro Salad w/roasted asparagus + tofu
I also plan to eat alot of oatmeal, hard boiled eggs and raw veggies with Hummus. I am feeling somewhat toxic and I need to clean out.
I have a freezer full of stocks; turkey, chicken, and vegetable, which I have made over the past month. I find, when I use homemade stocks in most anything I make, the dish always tastes a little richer. After making my leek and goat cheese tarts last week, I found myself with a counter full of the green part of the leeks. I couldn’t just toss them in my composter. I had to use them. I washed them and threw them in a pot with some carrots, celery, onions, garlic, potato peels, some herbs and some peppercorns. The smell was wonderful.
I roasted some asparagus and made a farro salad with asparagus, grilled tofu, nicoise olives, and peas with a simple Dijon vinaigrette.
I also made a triple batch of marinara. Storing up for the winter. It is perfect for those nights when you just can’t bear to cook! Make a Caesar salad and you have the perfect meal.