Sweet Potato Soup; Mixed Grain Salad; Sesame Brussels Sprouts; Roasted Summer Veggies; Zucchini Bread

 

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:

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.

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Ingredients for Sweet Potato Soup, with a batch of Veggie Broth, simmering slow cooker

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.

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Summer Veggies, ready to be prepped and roasted

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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!  🙂

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Sweet Potato Soup simmering while I cooked green beans for our Veggie Snacks and Roasted Summer Veggies

 

Time to puree the Sweet Potato Soup, while the broccoli simmered:

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Pureeing 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:

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Ingredients for Mixed Grain Salad

 

Finally, I baked a batch of Zucchini Bread:

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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???  🙂

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Green beans are our Veggie Snacks this week

 

This week’s “Frittata,” which is made with eggs & cooked breakfast sausage only, served with Sesame Shaved Brussels Sprouts:

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This week’s “Frittata,” which is made with eggs & cooked breakfast sausage only, served with Sesame Shaved Brussels Sprouts

 

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:

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Roasted kohlrabi and steamed broccoli for lunches this week, to be served with Juiciest Baked Chicken Breasts

 

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:

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Mr. Batch’s Vegetarian Sandwiches for this week

 

My dinners this week will be leftover Lamb Biryani Meatballs from our week of vacation at the lake, served with Roasted Summer Veggies over a bed of wilted spinach, and a cup of Sweet Potato Soup:

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Lamb Biryani Meatballs, served with Roasted Summer Veggies over a bed of wilted spinach, and a cup of Sweet Potato Soup

 

And Mr. Batch’s dinners will be Mixed Grain Salad over a bed of fresh spinach, with Roasted Summer Veggies and a cup of Sweet Potato Soup:

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Mixed Grain Salad over a bed of fresh spinach, with Roasted Summer Veggies and a cup of Sweet Potato Soup

 

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!!!

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Picking blueberries, raspberries, juneberries, pink gooseberries and red currants

 

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