What I Made – Week 7

Our household comes down strong on the side of waffles in the morning debate of pancakes versus waffles. With blueberries throughout and topped with butter and real maple syrup, how could you not love these?
Blueberry muffins are pretty great, too. Especially when they make use of this incredibly simple-yet-foolproof muffin recipe.
Two whole-roasted components that were later disassembled into a meal: a chicken cooked per Ina Garten, but smeared with homemade pesto under the skin, and kohlrabi, later peeled and combined with peppers and feta.
It’s not very pretty to look at, but this zucchini chicken enchilada casserole is one on my go-to zucchini recipes these days. Instead of spiralizing them, I cut the zucchini into thin rounds and dry them a bit with a quick turn under the broiler before layering it into the casserole.
This pasta with sausage and peas was great on a rainy evening, and even though we used hot it’s,Ian sausage, it wasn’t at all spicy.
I actually roasted these beets early in the week along with the chicken and kohlrabi, so the assembly of this salad just required cooking the grain (freekeh, in this case), making the vinaigrette, and chopping the lettuce for a very quick weeknight meal. Is this meal prep?
I amped up the veggies in this clam pasta with white wine sauce by adding extra carrots, but it would also be good with some wilted spinach stirred in.

We still have more lettuce to use and a bundle of garlic scapes (in addition to what we harvested from our own garden)! We’ve frozen some of the extra peas, because we’re doing the same with what we’ve been getting from our garden, too!

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