Roasted Chicken Over Vegetables, Leonor’s Pasta Salad, Pink Lemonade Bars, Tuna Salad

 

This week’s big batches included:

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Wilting Trader Joe’s “Cruciferous Crunch Mix” while prepping veggies for Roasted Chicken Over Vegetables

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.

 

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Fruit snacks of sweet cherries , blueberries and raspberries

And then I prepped our fruit snacks for the week: hand-picked, pesticide-free sweet cherries from G&S Orchards and blueberries and raspberries from Wilbert’s UPick.

 

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Roasted Chicken Over Vegetables

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.

 

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Smitten Kitchen’s Pink Lemonade Bars

Once the “Frittata” was out of the oven, I baked a batch of Smitten Kitchen’s Pink Lemonade Bars for Mr. Batch to take to his lab meeting.

 

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Mr. Batch’s turkey sandwiches for the week

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.

 

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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

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.

 

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Roasted Chicken Over Vegetables with the addition of the broccoli

 

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.

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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

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!

 

I need to start a new section of the blog about preserving and canning. For now, I’ll give you a sneak preview of Kevin West‘s Sour Cherry Preserves that I made.

 

And some Creme de Cassis that I “put-up.”  Did I mention that I LOVE Summers in Western NY?!?!  🙂

 

 

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