Did some good meals and batch cooking this weekend.
Brunch for two on Saturday. Had a delicious herbed omelette with fresh tomatoes, more herbs, good mozzarella... w/a slice of mulitgrain bread, and a side of raspberries.
Officially started the 2013-2014 soup season with a lentil soup. Made with green lentils and a crucial splash of vinegar, plus, of course, onions, carrots, celery, and garlic.
Gave a container away and will have lunches for at least four days.
Also pictured, a tomato sauce I made with a can of diced tomatoes, an onion, some garlic and most of a green pepper, plus a generous amount of fresh oregano and basil.
My herb garden has been doing very well, and chives, oregano, basil, thyme, tarragon, sage, parsley and basil were all incorporated in the following...
The tomato sauce was used in making eggplant rollatini (which I should have photographed, cause it looked great!) with herbed ricotta and a bit of strategic mozzarella and Parmesan.
And also in a Stromboli (my fella constructed this, which was full of grain-meat sausages, local tomatoes, and an(other) hearbed ricotta, mozzarella and Parmesan cheese blend.)
I also roasted some mushrooms and a beet, prepped some veggies for eating raw, and mixed up an herb and garlic yogurt dip to go with them.
I will be facing the week well-prepared!