Last week’s blog I mentioned that I roast some vegetables for some meal preparation ideas. The vegetables I chose were some I had on hand like parsnips, radishes, sweet potatoes and I grabbed some Brussels sprouts, beets and broccoli. I washed, peeled and cut everything into cubes and placed on a large pan with a little olive oil, salt and pepper.
I tossed them a few times to let them brown on all sides. Taste the seasoning and let them cool. I sliced sweet Italian sausage and fried them in a pan. Let them cool down and put together some lunches for those who wanted to take them. I know I also mentioned that I was going to use some of the lentils we had on hand but I never got to that part. I think thanks to the sausage with the vegetables it really wasn’t necessary. But this is only a starting point. If you are interested in preparing food for the week; Check what you have on hand, what you may need to eat or cook sooner rather than later.
I hate wasting food so I do it quite often. Just yesterday I took two chicken carcasses that I put in a ziplock bag and put in the freezer about a month ago because at the time; Either I was not in the mood or I did not have time to stock them. So today I have a wonderful axis that I can make some soup for today or freeze for a later date. I think it would be a great use to make my sauce for Thanksgiving. You do you!
Back to vegetables, if it sounds boring to eat the same lunch every day, you are not alone. I do not care a few days but every day the same. As much as I love food I really do not think I can do it. So my daughter made 3 completely different sauces that you can add to completely change the taste of what you eat. This is what I’m going to share with you today. She made all 3 dressings in her ninja blender. I just cleaned the blade between each sauce.
Roasted vegetables with 3 sauces
3 delicious sauces to eat something for lunch every day
Kyle Pesto
- Kyle Lower removed and cut into cubes
- Pistachios
- Green onions
- Olive oil
- Kosher salt
- Maple syrup
Roasted garlic Dijon vinaigrette
- Roasted garlic You can add some cloves to some foil and roast with the vegetables
- Dijon Mustard
- Vinegar in red wine
- Olive oil
- Maple syrup
Peanut butter vinaigrette
- 2 Spoons Lime juice
- 2 Spoons Peanut Butter
- 2 Spoons soy sauce
- 1 tablespoon Avocado oil
- 1 tablespoon Maple syrup
- 1 tablespoon water
- 1 teaspoon Fish sauce
- ¼ teaspoon Sriracha
Kyle Pesto
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Dip the kale, toss the leaves in a blender, add the pistachios, chopped green onions and salt along with the maple syrup and olive oil. Flavor for seasoning. Can be stored in an airtight container in the refrigerator for about a week.
Roasted garlic Dijon vinaigrette
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Roast the garlic cloves in the oven until creamy. Let it cool. Add the garlic along with the dijon, maple vinegar syrup and olive oil to your blender and adjust the oil to get the desired consistency. Flavor for seasoning. Can be stored in an airtight container in the refrigerator for about a week.
Peanut butter vinaigrette
