We found a couple of carrots in the back of the fridge from last week's rainbow carrot selection from the co-op to add to this week's giant orange carrots and last week's yellow potatoes for rosemary roasted root veggies, which I have shared my usual method of cooking here. The only difference is no onion this time, because I didn't have any. I have learned to be very flexible with my cooking that way because of relying on the co-op for my produce.
The asparagus was a garlic roast variety. 3 big bunches filled a 9x13 baking dish and was barely enough for our family of 4. I bent the asparagus until it broke and tossed the end part and kept the spear part. These were laid neatly in the baking dish, drizzled with olive oil and then I spread some pre-minced garlic over it and the husband baked it when he baked the root veggies. The asparagus was done much sooner than the rest.
The girl did supplement her dinner with a cup of potato leek soup.
Lunch earlier had been potato leek soup and chips and hummus. Not exactly the healthiest selection. I don't really consider it a healthy meal unless I have lots of color involved. Probably from years of packing bento style lunches. And breakfast was just a blood orange since I had to run out the door to take the car into the shop.
Keeping the meals fairly simple has been making it easier to make sure dinner makes it on the table without the temptation to eat out. It also seems to reduce the risk of messing up something more complicated.
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