So far this school year I’ve been able to spend my Sunday mornings cooking up some meals from the week. I pick up my FreshBox from Alan’s Orchard on Wednesdays, but typically the school week is so busy I can’t cook anything until Saturday or Sunday.
Last Sunday I spent the first two hours of my morning cooking two different meals and it’s definitely a perfect way to get my Sunday started. (I’m also trying to reach a goal where I don’t do work for school on Sunday, and instead can spend the day cooking, painting my nails, watching football, and going to choir rehearsal.)
First up: Potato and Leek Soup, from Pinch My Salt Blog
This soup is full of soft potato chunks complimented by leeks and onions. Surprisingly enough, the amount of heavy cream in this soup does NOT hurt my stomach/intestines, so it’s a win-win situation. When eating, I pair with some Wheat Thins Parmesan Herb Toasted Chips. (Link here.) Perfection.
Second dish: Fritatta with Red Pepper, Eggplant, Onion, Swiss Chard, & Asiago Cheese
These all came in my FreshBox as well — with the exception of the asiago cheese. I picked up some chicken sausage with rosemary/thyme and cooked it up while I was making the fritatta to go along with the dish. I love it because although it’s a breakfast dish, I’ve been eating it for lunch and dinner all week and it works well for all meals!