My pantry and freezer are fairly well stocked. We shop a couple of times a week for fresh produce, bread, milk as needed. Most dinners tend to be spontaneous and fairly simple – salad or frozen vegetables, microwave potato, something on the grill, pasta with jarred sauce or leftovers if we have them. Sometime on weekends, we cook a big batch of something (soup, stew, chili) so we have leftovers for lunches and dinners.
i do like it when I make a plan for the week, not necessarily for every meal, but enough to have a few ideas so I can shop for ingredients if needed, take something out of the freezer, and know what I’m going to do when I get home from work. Otherwise, we’re standing in the kitchen trying to figure out what to do, grazing along the way and eating dinner at 9:00.
For my first recipe, I made the tomato sauce recipe from class. I used frozen Roma tomatoes from my garden, cooked pasta, grated cheese and a dollop of the leftover pesto from class.
For my second recipe, I decided to make use of my Instant Pot to cook adzuki beans that I got in my CSA share and made Carrot and Ginger Adzuki Bean Stew.
I enjoyed making these recipes. I learned that by taking a few minutes to collect the ingredients makes the prep go faster. It doesn’t really take that much time to prepare a meal with ingredients that I have on hand.