Remember that time I wrote about how happy I was for the official start of fall? I still am, but I definitely wouldn’t complain if the sun came out. It was chilly this weekend! It’s not all bad, though – I’m making the most of it by making soup and making good use of my oven. The season of vegetable roasting has definitely returned in our household. I’m also planning several nights of leftovers this week. It seems that school has scheduled all the meetings and events for this week and my prenatal appointments decided to join the party. So much for keeping my October calendar empty!
The Pick Up
The Plan
leftover Vegan Cauliflower, Potato and Chickpea Curry (A Beautiful Plate) – from last week
Roasted Potato and Fennel Soup (Post Punk Kitchen)
with roasted delicata squash slices on the side
tilapia and cabbage (from another week) tacos
with roasted romanesco
Lasagna Stuffed Spaghetti Squash (Ari’s Kitchen)
with Quick Collard Greens (2 nights)
Creamy Cauliflower Mac (Mark Bittman in the NY Times)
with roasted delicata squash slices on the side (2 nights)
lunch: Braised Eggplant with Shitakes over soba noodles (Mark Bittman)
