Autumnal Salad with Wild Rice, Brown Rice & Quinoa; Greek Salad with Lamb & Veggies; Oven-Roasted Eggplant; Roasted Chicken over Vegetables; Vinaigrette with Fresh Herbs

This week’s cooking included batches of:

I started with salting eggplants and then roasting them, following the directions here for Oven-Roasted Eggplant:

While those roasted, I worked on a batch of plum compote and cooked some green beans. For the plum compote, I pitted and quartered 2 quarts of prune plums, and simmered them in 1 cup of orange juice and 1/2 cup of sugar, until they were translucent (approximately 20-30 minutes).

Prune plums simmering in orange juice on the left; green beans simmering on the right

(not pictured, I boiled some potatoes, and cooked the wild rice, brown rice & quinoa for the recipe for the Autumnal Salad recipe that is below)

Once the eggplant was out of the oven, I put in this week’s “Frittata” — made with breakfast sausage and spinach:

“Frittata” of breakfast sausage and spinach, ready to be baked

To read more, press the Continue Reading button below and to the right:

While that baked, I wilted some kale in my big ol’ wok:

Wilting some kale

After a quick rinse of the big ol’ wok, I started working on the components of my Greek Salad with Lamb & Veggies.  First, I sautéed some onion and garlic, and then added 1 pound of ground lamb and one pound of ground beef, and salt and pepper.  The meats were from one of my favorite local farms, Aberdeen Hill. Once those were down browning and had cooled a bit, I strained-off the excess fat, and added chopped fresh mint, basil and oregano:

Next up, I prepped the vegetables that would go with my Roasted Chicken Over Vegetables. I had two small “honeynut” butternut squash, as well as onion and carrots — all bought from the farm stand at G&S Orchards where I went to pick apples (more on that later). I cut those vegetables into chunks and tossed them with olive oil, salt & pepper and then poured the juice of one lemon (approx 1/3 cup) and an equal amount of water into the roasting pan — drizzling both the lemon juice and water evenly over the vegetables.  Next I prepped the chicken (bought from McDonald Farm), following these instructions for Roasted Chicken Over Vegetables. Then, into the oven she went:

While that roasted, I cut-up the fennel, sweet onion and G&S Orchards McIntosh apples for my batch of Autumnal Salad with Wild Rice, Brown Rice & Quinoa.  Then I made the dressing, and assembled it all:

After a quick rinse of the cutting board, I cut-up the vegetables for my Greek Salad with Lamb & Veggies: the potatoes I had boiled earlier, an orange bell pepper and cherry tomatoes I bought from Fisher Hill Farm when I was at the Rochester Public Market, and the other half of the sweet onion I had chopped for Mr. Batch’s Autumnal Salad above:

Vegetables for my Greek Salad with Lamb & Veggies: potatoes, an orange bell pepper and cherry tomatoes

I also made a batch of Vinaigrette with Fresh Herbs — except this time I substituted Bragg Organic Apple Cider Vinegar for the red wine vinegar.  Heavens, that vinegar is markedly most tasty than other apple cider vinegars!

Next, I prepped our Veggie Snacks for this week — green beans (kind of like French Fries???) and our Fruit Snacks of G&S Orchards cantaloupe and Hurd Orchards raspberries, that I picked with my friend Lisa.

Lunches for me this week will be Greek Salad with Lamb & Veggies, Oven-Roasted Eggplant and Vinaigrette with Fresh Herbs. I’ll reheat the meat in the microwave at work and eat it along with the dressed veggies, kalamata olives and crumbled feta:

Greek Salad with Lamb & Veggies, Oven-Roasted Eggplant and Vinaigrette with Fresh Herbs

Mr. Batch will eat another round of Vegetarian Sandwiches made with Costco falafel patties and Trader Joe’s hummus:

Vegetarian Sandwiches made with falafel patties and hummus

Dinners for Mr. Batch will be Autumnal Salad with Wild Rice, Brown Rice & Quinoa on a bed of wilted kale, and served with some of the roasted vegetables from my Roasted Chicken Over Vegetables and a side of boiled potatoes.  Mr. Batch likes starch + starch + starch!

Autumnal Salad with Wild Rice, Brown Rice & Quinoa on wilted kale, with roasted veggies and boiled potatoes

I didn’t get a photo of my dinners this week, but imagine this same bed of wilted kale and same side of the roasted “honeynut” butternut squash, carrots, and onion … and now substitute the Roasted Chicken Over Vegetables. P.S. the roasted “honeynut” butternut squash, carrots, and onion that had braised in the lemon juice and water while underneath the roasting chicken were DELICIOUS!

Lastly, it was time to puree my plum compote, which turned out to be yuh-HUM-mee!  And pretty!  I will freeze this, to use in future desserts:

Pureed plum compote with orange

As the tagline says, “Make a lot. Freeze some. Now go play!”  

Hover over the images below for the captions about our fun.  For play this week, I picked raspberries with my friend Lisa at Hurd Orchards, which I just love for their barn and store, always filled with flowers from their gardens and goodies they have created on-property with the fruit and vegetables they grow.  At G&S Orchards, I picked Honey Crisp and McIntosh apples, and then borrowed my friend’s dehydrator to dry them.  Amazing how 8 lbs of apples reduced down to two 1-quart Ziploc bags full of apple-strips for Mr. Batch to use in his oatmeal!  The George Eastman Museum had a sale of plants from the gardens on the estate. Mr. Batch chose two ferns — one from an original cultivation of ferns by Mr. Eastman, himself. And another that had mutated to have criss-cross foliage. My parents gave us these ferns to celebrate our first wedding anniversary! And, finally, my friend Kristine rocked it out at a local bar, playing music from the 60s and 70s — the soundtrack of my youth!

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