Chez Rebecca Anne - recipes for the week (April 3, 2017)

Each week, typically on Sunday, I cook for the week ahead. I do it for two reasons: (1) cooking a meal for one always leaves leftovers, so why not embrace leftovers? ; and (2) having a meal that needs only reheating or assembling already prepared allows me to be sure I am eating healthy during the work week.

I like to spend part of Saturday morning after teaching my two yoga classes, in winter and spring, at the farmer's market to find inspiration for what to make for the week to come. This week, at the farmer's market, I found: cabbage, butternut squash, and yellow onions. What to make, what to make, what to make.....

In my inbox, I had the weekly email from www.food52.com (a personal favorite source for great recipes) - which is where I found the recipe using cabbage below. And the chili recipe came in response to a craving my boyfriend mentioned for Mexican when we had dinner on Friday night. Another preferred blog (www.cookieandkate.com) was the initial source for the second recipe below.

Cabbage e Pepe

Courtesy of www.food52.com

I used green cabbage, in place of the Savoy suggested. I also decided to deeply caramelize additional onions in olive oil, a la another Food52 recipe, and mix in when the cabbage was cooked. I will serve with barley and browned, crumbled Italian pork sausage. Since it will be eaten as leftovers, I will add the lemon and cheese after reheating.

Butternut Squash Chipotle Chili with Avacado

Courtesy of www.cookieandkate.com

For this recipe, I used 2 large cans of chopped tomatoes in juice and 1 small can of tomato sauce with only about 1/2 cup of vegetable broth. For the peppers, I used one red and one green, and added chopped baby bella mushrooms. I like to season myself to my own palate, but used the suggested herbs and spices.

Buen provecho. See you next week.

Stock photos of cabbage and butternut squash, courtesy of https://unsplash.com.

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