Despite the overall lack of snow this winter, it’s been looking a lot whiter in the Berkshires over the past few weeks. We’ve finally reached that point in the season where every few days it can be expected that another dusting of snow will fall and coat whatever remained of the last snowfall. It’s a happy medium for me; I like the look of snow, but I hate driving in it. Any snow that falls when I don’t have to leave the house or that doesn’t stick to the roads is exactly my kind of snow. It’s hard for me to grasp that we’re already halfway through January; I’m pretty sure 2016 is going to fly by.
In other news, this was one of those weeks where it took me far longer to put together my meal plan than usual. I’m already longing for the days when my plans only tackle one week at a time. It’s hard for me, sometimes, to accurately predict how much of our produce we’ll go through in the first week or what else is going to to come up. Once again, I remind myself that as much as I’d like to skip this process from time to time, I know I’ll be much happier over the course of the next two weeks knowing that there’s a plan for lunch and dinner in place.
The Pick Up
kale (x2), butternut squash, celeriac, delicata squash, cabbage, kohlrabi, sweet potato, potoatoes, beets
The Plan
Homemade Tomato Soup, to which I added ditalini pasta
Church potluck, to which I brought baked ziti
Roasted delicata squash over spinach (bought at the supermarket last week) and barley
Baked salmon, lentils (adapted from Savvy Eat’s Moroccan Braised Lentils) and sauteed cabbage
Celery Soup (using celeriac) and biscuits
Leftover celery soup and biscuits
baked sweet potato slices topped with white beans and kale
Lunch: Leftover baked ziti
butternut squash soup, roasted beets
Butternut Squash Galette (adapted from The Smitten Kitchen Cookbook) and sauteed cabbage
Black Bean and Quinoa Burgers (Food52 – frozen from the last time I made them), baked sweet potato fries and kale chips
Japanese Vegetable Pancakes (Smitten Kitchen) featuring kohlrabi
Leftover vegetable pancakes
baked delicata squash and Barley Risotto (Mark Bittman)
Breakfast for dinner: apple and bacon pancakes (recipe in development)
Lunch: “Who Needs Meat?” Slow Cooker Chili
