This week’s big batches included:
- Roasted Chicken Over Vegetables
- Leonor’s Pasta Salad
- Smitten Kitchen’s Pink Lemonade Bars
- Tuna Salad
I started my session of batch cooking by cooking some locally grown broccoli in my big wok. After a quick rinse, I used the same pan to cook a pound of breakfast sausage (my favorite commercially available brand is Bob Evans — no sugar added and all ingredients I recognize), and then leaving some of the fat in my big wok to flavor a bag of Trader Joe’s “Cruciferous Crunch Mix” while it wilted.
While that wilted, I prepped the vegetables that would be used for Roasted Chicken Over Vegetables.
Next, I worked on everything else needed for Roasted Chicken Over Vegetables: the Compound Butter and then prepping the bird. This free-range chicken had to forage for its food on the pesticide- and chemical-free pastures of local McDonald Farm. I’m very grateful to have access to their meats!
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While the chicken roasted, I made a batch of Leonor’s Pasta Salad.
And then a batch of Tuna Salad.
Next, I prepped our veggie snacks for the week: a mixed veggie salad of shredded local cabbage (wow! what a difference when it is freshly picked and locally grown!), sliced red bell peppers, sliced carrots and diced fennel. Each morning I will add 1 scant teaspoon of TJ’s Goddess Dressing and a splash of my herbed apple cider vinegar (back from my very first post on May 4) and shake the container to distribute the dressing.
At this point, the chicken was done and resting, so I could reduce the oven temperature. I baked this week’s “Frittata” which was comprised of eggs and 1/2 of the cooked, crumbled breakfast sausage I started the day’s cooking session with. I froze the other half of the cooked sausage.
While those baked, I created Mr. Batch’s Sandwiches for the week. Hold onto your seats, everyone. He will be eating turkey sandwiches this week. I prepped them in the same manner as I do for his Vegetarian Sandwiches but substituted some organic roasted turkey slices we picked-up at Costco.
Mr. Batch’s dinners for this week will be Leonor’s Pasta Salad over a bed of lightly dressed fresh spinach and arugula, along with some pickled beets and dilly beans that a friend made.
My lunches will be Roasted Chicken Over Vegetables with the addition of the broccoli I cooked at the start of the day’s cooking session.
My dinners this week will be Tuna Salad, over a bed of lightly dressed fresh spinach and arugula, along with some of the roasted vegetables from the Roasted Chicken Over Vegetables. In the recipe, I mention that there are a LOT of veggies to consume every week I roast a chicken! It’s true!
And some Creme de Cassis that I “put-up.” Did I mention that I LOVE Summers in Western NY?!?! 🙂