The Journal Sentinel wrote about our family and my business this week and i couldn’t be more thankful! Shout out to my wonderful clients who are letting me do what I love and special thanks to whoever recommended me to them in the first place. It’s been so fun! Here’s a link to my article from a couple days ago.
So if you came here looking for a meal plan, I promise we will have recipes next week. This week has been nuts, with a snow day, everyone at my house is sick, we’re all off schedule, I just finished a lunch event at the farm, I have a huge event tomorrow and it’s a polar vortex. I see you, I know I’m behind, but sh*t is busy!
I hope what you got out of the article and my website is #1 I hate food waste. And #2 I like to sneak in veggies where I can. I always put butternut squash in my macaroni and cheese. I put so many diced veggies in my lasagna. I add cauliflower to mashed potatoes all the time. And here’s the best one, I add zucchini to my brownies and baked goods. You don’t even taste it!
With meal prepping, you can spend Sunday making your meals for the week and plan on freezing a couple. Things come up during the week, you’re invited to dinner or you eat at late at the office so you don’t want your meals to go to waste. I suggest eating your fish dish first and your meat dish later since it lasts longer. Vegetarian dishes are great to freeze and anything with a sauce or gravy freezes well too. As long as they have something to sit in, a ball of sauce, it comes back good when you let it thaw. And you can always throw in extra veggies anywhere. If you can’t figure out what, then definitely keep them for stock. Save all your vegetable ends and scraps. Just plop them into a Ziploc and throw them in the freezer and I will tell you how to make stock next week. It’s so easy, just water and flavor. You don’t need to buy the stuff from the store that sits in a box and may have extra ingredients you can’t pronounce.
If you’re new to the site, take a look at some old recipes. I love eating Mediterranean and have a great meal plan from last June. I loved Asian Week too. Check them out and let me know what you think.
Today I was out at the farm for our special Friday lunch series that goes until the end of March.
It’s lunch plus coffee, tea or wine for $30. It’s cozy. It’s yummy. It’s nutritious AND it’s home-cooked especially for you. Get tickets here for the next one in two weeks! TICKETS
See you next week for homemade stock!