A long weekend provides such a chance to catch up on my home to-do list, including meal prep for the week ahead. With summer temperatures setting in, it’s going to be more difficult than usual to spend a whole day over the stove. Alternating roasting veggies with a pan of brownies in the oven might be just the motivation I need!
Here’s what I’m thinking for how to use up my basket this week:
- Smoked ribs, roasted asparagus, green salad
- Pasta with chicken, mushrooms, escarole, and sun-dried tomatoes (using up the shredded leftovers from last week’s whole roast green garlic chicken!)
- Instant Pot Butter Chicken (will chop up and toss in my tomatoes along with the tomato purée, didn’t get quite enough to cook it down for a substitute)
- White clam pizza with kale and sun-dried tomatoes (very loosely based on this Food Network recipe)
I’ll probably also use the kale and last week’s green garlic in a quiche. I definitely need to make some salads to work on using up all the romaine we got this week. I have some extra berries in the fridge and I love a Black and Blue salad – I add sliced steak to make it a more substantial meal.