Sunday is cooking day in my house. Especially through the winter, when I don’t seem to have much energy and whimsy when we all finally stumble through the door after daycare and work, I love knowing that there is a selection of ready-made foods in the fridge awaiting assembly into something delicious.
Remember that week I talked about meal planning? Well, I’m still a big fan, although nowadays with just me and Ada to feed, it’s a little looser in structure (because both of us love a good dinner of scrambled eggs with spinach, feta, and zataar just as much as anything!).
One of my favourite new (to me!) food bloggers does something similar: in lieu of a formal weekly menu, I always have some containers of homemade soup, a big container of cooked rice, and some roasted root vegetables in the fridge, at the very least. Add in some of my favourite granola bars and fruit for snacks and I’m well on my way.
Roasted root vegetables are incredibly versatile. I throw anything I have in the pantry and fridge (carrots, beets, onions, garlic, squash, cabbage, Brussels sprouts) into a large baking dish (after peeling and chopping them of course), splash in some olive oil, add salt and pepper, and bake at 400F until the veggies are soft.
Then I load them into sandwiches with chicken, crumble feta on top and use them as a side dish, or fry an egg on top and eat with some picked carrots and a slice of Swiss.
Just thought I’d share.