The Weekly Round-Up: 2/5 – 2/10

Screen Shot 2017-02-03 at 7.07.27 PM.png

Sunday: Vegetable Pot Pies & Cranberry Sauce
Vegetable Pot Pies
Cranberry Sauce

A bit cumbersome, but so delicious! Ideal for a weekend.

Ingredients for Vegetable Pot Pies
3 carrots
1 parsnip
1 onion
1 bunch of kale
8 oz mushrooms
2 cloves garlic
15 oz. can of cannellini beans
2 tbsps. tomato paste
3 cups veggie broth
Butter
Parmesan cheese (optional)
1/2 cup buttermilk (I use plain almond milk — you’ll need more than 1/2 cup.)

Make sure you have: white vinegar, soy sauce, thyme, sage, cornmeal, baking powder, flour

Ingredients for Cranberry Sauce
3/4 cup sugar
1/2 cup orange juice
12 oz. fresh or frozen cranberries (frozen work just as well!)
Orange zest (I don’t use this.)
*Make sure you chill before serving — it’s infinitely better once it cools.

Monday: Asparagus, Mint, and Lemon Risotto
Asparagus, Mint & Lemon Risotto
For those who crave the flavors of spring with a bit of heartiness.

Ingredients for Asparagus, Mint, & Lemon Risotto
7 cups vegetable broth
1 large onion
4-5 stalks celery
3 cups risotto (Arborio rice)
1 cup white wine
2 bunches asparagus
Handful parmesan cheese
1 bunch fresh mint leaves
2 lemons

Tuesday: Rainbow Power Kale Salad
Rainbow Power Kale Salad

Ingredients for Power Kale Salad
1 large bunch kale
1 red pepper
2-3 carrots
1/2 head purple cabbage
2 cups broccoli florets
1 can of chickpeas
3/4 cup peanuts

Dressing Ingredients You Might Not Have On Hand
Peanut Butter
Lime
Dijon mustard
Maple syrup

Wednesday:  Veggie Lo Mein
Veggie Lo Mein

Ingredients for Lo Mein:
8 ounces lo mein noodles
soy sauce
agave or maple syrup
hoisin sauce (I might not put this in…not wild about it)
sesame oil
1 pound extra firm tofu
shiitake mushrooms (if desired)
2-3 scallions
red bell pepper
large handful of snow peas
2-3 carrots
1 can baby corn (I add this to all Asian-inspired dishes)

I’ll use the rest of the cabbage here, too.

Thursday: Kale & White Bean Soup
Kale & White Bean Soup
I’m eating a leftover portion of this that I saved the last time I made it — it freezes very well if you make a large batch. Just pull the portion you want to freeze when the potatoes are slightly undercooked and before you add the kale.

Ingredients for Soup:
1-2 teaspoons extra-virgin olive oil
3 stalks celery, chopped
1/2 cup carrots, chopped (about 1-2 medium carrots)
1 medium yellow onion, chopped
2 cloves garlic, minced
4 cups water
4 cups vegetable broth
5-6 red potatoes, chopped (I leave the skins on!)
Two 15-ounce cans cannellini beans (white kidney beans), or 5 cups fresh cooked beans
One large bunch kale
1/4 cup heavy cream, optional
Salt and pepper, to taste

Friday: Frozen Pizzas
We’ve got a couple in our freezer and we’ve gotta use them before they get freezer-burnt!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s