That’s what I am doing today. Getting most of the CSA and F&F items cooked or prepped to make my week easier.
Like making crock pot cauliflower leek soup.
I know we can be pressed for time, and trying to put dinner on the table is sometimes close to impossible. That’s why lately I have been cooking on one day and just reheating for a number of dinners after long busy days.
I had three leeks hanging around in the refrigerator. Got a cauliflower in the CSA basket. Scallions from Friends and Farms. I always have almond milk in the pantry. A little chicken stock from the freezer. Salt, pepper, garam masala. Made enough soup for at least two meals. Or one dinner, two lunches.
After taking it out of the crock pot, I did mash it up a bit with a potato masher, to make it creamier.
I also dry roasted the beets, for salads all week. I took four chicken breasts and put them in the oven next to the beets and baked them. I now have chicken for salad. For dinner tomorrow. And, for a stir fry.
Dinner tonight. Another one of those frittatas I rely on. The half not eaten will be lunch early this week.
This one used a few of my tomatoes. The rainbow chard from the CSA. The top half of those scallions mentioned above. The last of the Scamorza from last week. Six eggs. Seasoned with a little Italian seasoning.
I have a real head start on eating well on the three days this week that we will be running around. And I made a major dent in the meat and vegetables delivered last week.
Still need to find a nice evening to make the edamame for an appetizer. And, to make hot pepper jelly with all those peppers we got.