It still feels a bit like summer in my corner of the world, but the pace of my calendar and the length of my to-do lists (yes, there are multiple…something I need to work on) leave no doubt that fall is here. Lots of projects at work, family coming into town, a blogging conference (who knew such a thing existed?), and the approaching third trimester (gasp) for the little dude that I’ve been cooking.
My meals are looking a little autumnal, as well. I bought my first bag of brussels sprouts on Friday, and I’ve got a pepper squash and a butternut squash sitting in the pantry awaiting their roasty-toasty fate. On Saturday, I mashed potatoes and braised short ribs. (But thankfully managed to talk Kiwi out of serving them in the backyard.) And the freezer—yes, I’m starting to restock the freezer to prepare for the looong winter ahead. Step one: The Bean and I whipped up these whole grain, zucchini-packed dark chocolate brownies. Which probably won’t last the week, let alone the winter. But at least we are making the effort.
And for dinner this week, there will be vegetables—tonnes of ‘em—because sometimes you buy two bunches of broccoli forgetting that you’ve already got two bunches sitting in the fridge. Oops.
For chicken night, I’m defrosting a childhood favourite that I made and stashed in the freezer last Friday. Stay tuned for the totally unexpected combo of ingredients that is “Szechuan Style Chicken”. I will post the recipe later this week, but in the meantime here’s a little palate teaser:
For veggie night, we will roast up a pile of vegetables and serve them over polenta. A recipe from one of my fave new memoirs-slash-cookbooks: Dinner A Love Story. I’ve never made polenta before, and Kiwi is certain he hates it. So this should be an interesting experiment.
For egg night, the leftover roast veggies from veggie night will find their way into muffin tin frittatas like these. Hopefully together with the $12.00 of fresh herbs that are wilting in my fridge. (Would it kill those grocery store folk to sell herbs in tablespoon-sized portions?)
Meat night will feature ground beef. Probably in the form of a shepherd’s pie, half of which will hopefully make its way into the freezer for next week.
For pasta night, I was sucked in by this recipe for pasta with caramelized cabbage, anchovies and breadcrumbs. Don’t even get me started on anchovies. My desert island food, right there.
And for fish night, I’ve gotta go with salmon. Because my father-in-law is coming to visit, and salmon opens the door to his heart. Do you have any good salmon recipes to recommend?
And that’s that, folks. Thanks for indulging the minutiae of my meal-making. This is all very therapeutic for me.
What are you cooking up this week?
You might like: