Day 1: Veg Fridge Clean Out – Hoping to be inspired
Saute: 1 red onion, finely chopped garlic, minced ginger, 1 sliced leek, 3 celery stalks (or more), 1 sliced fennel bulb, sliced or julienned carrots – cook until soft and then add a chopped bunch of kale, spinach, chard. You can use whatever is in the fridge. Add salt and pepper to taste along the way. If you’re prone to burning garlic & ginger, add it last.
If we’re having this with rice, roasted potatoes or roasted veg: I add some broth and make it saucy with cornstarch in a slurry.
If we’re having this over baked potato: maybe brothy, maybe not.
If it’s a side dish: no broth, as is.
If there’s a turkey burger or two left: maybe crumble it in at the end to reheat.
Notes: Save the fennel stalks, the kale stems, the dark green top of the leek. If i have enough, plus whatever i already have saved (parsley, cilantro, thyme stems, dill stems) + a peeled carrot or two, celery, parsnip etc + spices like bay leaf, peppercorns, allspice – I make veggy broth in the instant pot to freeze. If we have a rotisserie chicken or bones, I add that and freeze. I should do another post on this.
Day 2: Am I inspired? Not really. So:
I’m Not Inspired Turkey Burgers with Feta and Kale and Roasted Root Veg (with no cuke tzatziki sauce) and baby arugula
Day 3: Leftover Day 1 veg + leftover rice + turkey burgers
Day 4: Save a burger or two: Vegan alfredo sauce with peas and turkey on brown rice pasta ; start with roasted string beans. We make pasta about once a month or so. This needs its own post. Yes, it tastes great with kale. I love kale.
Day 5: Lunch arugula pesto with zoodles(!) or leftover pasta because I always make too much. It needs a little more cheese and a little water to make it creamy when it’s being heated. it’s nice with chicken too. Sometimes i just eat the pesto on a cracker for lunch.
Notes: Lunches are leftovers or pulled together from Day -1 or -2. Or I nibble on something we’re going to have for dinner. Like that tatziki with some raw carrots. Or I make hummus or smoky eggplant dip or that red lentil pate from the Peter Berley book The Modern Vegetarian Kitchen.