This week’s lunches were a little…. extra….
But, as Morgan said when we talked meal prep a few days ago, “that’s what it’s all about, making food actually exciting to eat and not a drag.”
These recipes hit the spot, and bringing all the bits and pieces to fancy up office lunches during yet another cold and dreary week hit the soul spot.
Admittedly, the soup itself is not the most exciting. But when you put it together with the creamy, salty feta and herbal hit of za’atar?? So, so fun.
Perfectly roasting chickpeas is still a skill that eludes me. But this recipe is delightful anyway! I kept the mint oil, fresh dill, and yogurt sauce in the fridge at work and the chickpeas in my desk and brought in half a cucumber each day. This way the flavors stayed fresh and the cucumbers didn’t get soggy.
It has been a long, dreary winter. And I say that in present tense because while it may be spring on the calendar, it is still winter in reality.
We feared the new sump pump that we had put in during due diligence was going to burn itself out and debated our first backyard project be building an ark.
According to a local meteorologist, it’s not just in our heads.
Therefore, it has been a soup kindof winter. Some favorites in this neverending sea of damp:
We had sage leftover from a dinner party, so I searched for soup recipes using that herb – and the first result started with a whole pack of bacon.
So, clearly, I had to make it.
We added some apple cider vinegar to brighten up the earthy bacony goodness, and, mmm mmm mmm, it hit all the flavor notes.
I can never say no to cauliflower or Mediterranean flavors.
I packed the orzo on the side so it wouldn’t get too broth-logged, and this held up really well for meal prep. I am not a big fan of the texture of wilted greens, usually, but kale is just wonderful in soups for extra body and nutrients.
Of course, soup isn’t the only way to get a warm hug in a bowl. After this winter, I think I can safely say risotto is on my skill list – even if those darn chickpeas aren’t.
Listening to music and having a glass of wine while cooking is already my favorite thing, and stirring risotto forces you to stay in one place instead of bouncing between tasks.
So there’s time for another glass of wine.
Two of the favorites we tried this winter:
I abhor onion, but, despite the texture similarities, for whatever reason, I LOVE fennel. Especially when you cook it down and it gets all melty. The half a bulb we had floating around was a perfect addition to this recipe.
Admittedly, we didn’t make this one vegan, as originally called for, but I would 100% do that if we had someone with a dairy aversion over for dinner!
Despite the comfort of these snuggly and sweatery meals, I am soooo ready for sandals. Here’s to warm weather, salads, and grilling out.