I try to make a mix of quick, small meals we will finish in one sitting and larger meals that make plenty of leftovers and space them throughout the week. Salad on repeat gets old fast. The ingredients this week help me mix and match flavors for many different styles and tastes. Here’s what I have planned.
This is the week of the year when it’s almost too hot to stand over the stove, but we’re no longer getting much lettuce for salads! Only one salad this week, everything else I tried to make quick and easy or in the crock pot!
We ate the peaches plain, and are still up to our eyeballs in cucumbers with plenty of onions still on hand, but we did a pretty good job using up the rest of our veggies this week.
Famous breakfast hash! We crisp sausage in a cast iron skillet, then cook onions in the same pan, then set aside sausage and onions and cook potatoes in the skillet. Everything is added back in, and 4 holes are made for the eggs. It’s all cooked under the broiler until the eggs are just set, then dusted with paprika and topped with cheese and sliced green onions.
Personal mizuna-topped pizzas, with tomato sauce, mozzarella, and salami. And yes, I burnt the crust broiling the mizuna… this was a new gluten free crust that I picked up on clearance at the store and I wasn’t a huge fan.
I’m very excited for the return of fall salads. It’s the perfect way to recognize that the tops of the trees are starting to glow with their autumn yellows and reds, but still recognize that somehow it’s almost 90 degrees and any length of time spent outdoors other than the first brisk pre-dawn hours may still come with oppressive humidity.
I’ll be using up the last few weeks of ingredients to make meals of what new things I got this week
Clockwise from left: Bartlett Pears, Poblano Peppers, Green Acorn Squash, Red Leaf Lettuce, Green Cabbage, Green Mizuna (spiky greens under the cabbage) another head of Red Leaf Lettuce, Yukon Gold Potatoes, Ginger, Red Okra, Red Raspberries, Red Onions
Back to a full week of cooking! I didn’t plan it this way, but looking at the photos I guess it’s bowl food galore.
This Thai red curry soup was extremely spicy (my preference, I always go a bit heavier with the curry paste than the recipes call for) but wasn’t overwhelming, thanks to the creamy flavor of the coconut milk. If you prefer less spice, you’d be safe with the 3 tablespoons of curry paste the recipe calls for, and two tablespoons would be only a hint of flavor, I think. I also used rice vermicelli noodles per the photo on the site, even though the recipe doesn’t specify.
I turned this Tex Mex Tofu Quinoa Bowl into a salad by putting it over lettuce. Can you tell I had food styling help on this one? 😉
This one pot cabbage casserole may not look like much, but it’s got all the flavor of cabbage rolls with none of the work. Of course, we used fresh tomatoes instead of canned diced tomatoes, so some chopping was involved, but this is still one of my favorite easy recipes and it uses up half a head of cabbage!
I was able to use up several of my veggies and make a meat free, one pot dinner with this lentil salad. (I may have served this with fish, too!) I find the key to this recipe is really tasting the salad and adding vinegar to balance the flavor of mint, earthy lentils, sweet carrots and roasted peppers, and salty cheese. I just should have drained them a lot better to make them less soggy!
This Instant Pot Jambalaya is pictured immediately before I drowned it in hot sauce. There is lots of prep work and chopping for this recipe, but the actual cooking method couldn’t be easier. I used a tablespoon of Cajun seasoning but it definitely could have used more. I added sliced okra right before I cooked it under pressure and thought the texture was perfect. (I have never experienced the burn error this recipe warns you about.)