Even with the holidays, I've been trying to stay on track with cooking at home. Since I have a couple days off this week, I'm going to go a little "all out," especially with the baking.
I bought my proteins from Sprouts. My CSA is still on break, so I'll be getting my produce from Winder Farms.
Organic Produce Box Items:
2 D'Anjou Pears
1 lb of French Fingerling Potatoes
1 Bulb of Fennel
1 Bunch of Carrots
1 Bunch of Broccoli I still have two heads of broccoli from last week, too. Any ideas aside from soup & roasting? Please comment below!
Persimmon Bread Pudding Recipe to follow later
Potato Leek Soup I completely failed on this one. It became indelibly gummy due to over-processing in my Vitamix.
Bourbon-Molasses Chicken Drumsticks (as promised on my prior meal plan)
Organic Lacinato Kale with leftover orange miso dressing (plus a fresh squeeze of lemon juice)
Honey & Soy Glazed Salmon A perfect use of my new organic & raw honey
Salad with pears, fennel, & toasted pine nuts
Soo Jeung Ga (Traditional Korean Spiced Persimmon Punch)
Tuesday (New Year's Eve)Dinner
Chicken Apple Sausage Soup (includes gluten-free cornbread)
Slow-Cooker Apple & Pear Butter (for leftover cornbread)
Wednesday (New Year's Day)
Family gathering at Uncle's Sadly, I can't partake in the tradition of eating Korean Rice Cake & Dumpling Soup because the broth is not gluten-free. The food is usually ready when we arrive, so I'll need to prepare my own meal in advance.
Lauren's Amazing Meatloaf with ground bison & turkey I wasn't able to make it last week as I planned
Kiwi Soda with vodka
Italian Cheesecake with orange
Dinner Hubby is working late, so it's minimal
Pork Chops or Pork Tenderloin with leftover Bourbon-Molasses BBQ Sauce
What have you been cooking or baking during this busy season? I'd love to know. Leave a comment below.