It is FINALLY summer here in Western NY! I love summer and being able to buy local farm-fresh produce, and pick berries and other fruits! This week’s cooking included some of both:
- Sweet Potato Soup
- Mixed Grain Salad
- Roasted Summer Veggies
- Sesame Shaved Brussels Sprouts
- Zucchini Bread
I began my cooking with making some vegetable broth to use in Sweet Potato Soup. This cooked in my slow cooker while I picked berries at a nearby orchard.
I came home from G and S Orchards with 2 yellow zucchini, 1 green zucchini & 2 striped zucchinis; some broccoli; and 2 kohlrabi, in addition to my bounty of berries. I decided to roast the zucchinis and kohlrabi, along with some Trader Joe’s cherry tomatoes & red onion, and sliced crimini mushrooms. Once roasted and cooled, I would toss them with some freshly sliced basil and mint from my friend Lisa’s garden.
To read more, press the “Continue Reading” button below and to the right.
While those roasted and the Sweet Potato Soup simmered, I cooked some green beans for our Veggie Snacks this week, and prepped the broccoli. Multi-tasking heaven! 🙂
Time to puree the Sweet Potato Soup, while the broccoli simmered:
Once I was finished using my big wok for cooking the green beans and broccoli, I quickly rinsed it out and made a batch of Sesame Shaved Brussels Sprouts:
While those cooked, I baked this week’s “Frittata,” which is made with eggs & leftover (frozen & thawed, pre-cooked) breakfast sausage only (no veggies, cheese or starches). The “Frittata” is not pictured until below, where I show it being portioned with the Sesame Shaved Brussels Sprouts.
Next on the list: a Mixed Grain Salad for Mr. Batch’s dinners this week:
Finally, I baked a batch of Zucchini Bread:
And then it was time to start portioning everything I created. This week’s Fruit Snacks are honeydew melon and local, freshly-picked blueberries and raspberries:
Green beans are our Veggie Snacks this week — trying to mimic French Fries??? 🙂
My lunches this week are leftover Juiciest Baked Chicken Breasts (from when I made a HUGE amount of them and froze them, prior to heading to the lake for vacation!), served with roasted kohlrabi and broccoli. The chicken is not pictured below — I will add this each day, prior to heading to work:
Mr. Batch’s Vegetarian Sandwiches for this week — a variety of veggie burgers, and with TJ’s Spicy Guacamole instead of slices of fresh avocado:
One last picture to leave you with — how I played this weekend, picking blueberries, raspberries, juneberries, pink gooseberries and red currants. I heart picking fruit!!!