This week’s cooking included batches of:
I began the cooking session with a pan of Roasted Summer Veggies:
While those roasted, I simultaneously roasted some beets and some cauliflower florets (raw cauliflower florets not pictured — scroll down to see wonderfully browned, delicious roasted cauli):
Once the first pan of Roasted Summer Veggies was out of the oven, there was space to roast my pork tenderloin. This pork tenderloin came from Aberdeen Hill Farm — humanely treated pigs, allowed to graze on pastures free from chemicals, pesticides and herbicides. WHAT a difference in the flavor of the meat versus factory-raised! Directions for roasting the beets and pork tenderloin are within the recipe for Pork Tenderloin Salad with Beets, Hazelnuts & Feta.
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While those items roasted, I cooked some local, farm stand broccoli. While that cooked, I prepped the beet greens and stems, to be sautéed in just a splash of olive oil. Once those were finished sautéing, I added a bag of fresh spinach with a little salt & pepper and put the cover on the pot, to allow the greens to wilt for about 1 minute. I then stirred the greens to combine — the residual heat continued to wilt the spinach.
Not pictured — I also boiled a pot full of “creamer” purple and white potatoes that I bought at Costco.
Next on the prep list: cooking the grains for Mr. Batch’s Mixed Grains with Pesto:
While the grains cooked, my pans of roasted veggies & boiled potatoes cooled. I was surprised to see that the purple potatoes also had purple flesh! In the photo on the left, in the background, you can see just a bit of my *gorgeous* new cranberry-colored tablecloth from my good friend Rachel. She and I share a love of tabletop beauty such as dishes, serving ware and table linens.
I chopped the toasted hazelnuts, and the fennel for the Pork Tenderloin Salad with Beets, Hazelnuts & Feta.
Time to assemble our Veggie Snacks for the week — this week’s Veggie Snacks have a monochrome theme! Shredded local farm stand cabbage & sliced local farm stand kohlrabi, along with just a slice or three of sweet onion. To each container I added a splash of the pickling brine and 3 or 4 chopped spicy dilly beans that our friend Dave made. No one makes dilly beans and pickled beets better than our friend Dave!
Our Fruit Snacks this week will be locally picked black and red raspberries and blueberries, with golden pineapple chunks:
Last on the list of prep-work — a batch of Blueberry Crumb Bars for Mr. Batch to take to his lab meeting:
Our meals for this week — Mr. Batch’s lunches are back to his regular Vegetarian Sandwiches, made with Morningstar® brand meatless patties and Trader Joe’s Masala Veggie Burgers:
My lunches this week will be Pork Tenderloin Salad with Beets, Hazelnuts & Feta:
And my dinners will be leftover Beef Pot Roast (Slow Cooker) with boiled creamer potatoes and broccoli. LOVE having lefties to pull from the freezer, and continuing to benefit from big batches of food cooked and then frozen!
For our play this week (remember the blog tagline: Make a lot / freeze some / now go play!), Mr. Batch and I spent a lot of time outside! I picked the black & red raspberries and blueberries I reference above, and then drooled over Kevin West‘s book Saving the Season which was lovingly given to me by my friend Lisa. Mr. Batch has taken-up the hobby of gardening and is having a ball! So great to see him get so creative!