I’ve temporarily returned to full time work, and immediatedly noticed the need for better planning. As much as I love to cook, I don’t like the thought of having to face it every night. And apart from dinner don’t we all need something prepared ahead of time to take for lunch? So on the weekends I try to get ahead of myself a bit. On one such weekend recently I roasted the last of my home-grown pumpkin, along with some bought eggplant. Whilst the oven was hot I baked a loaf of bread. From the garden I picked a big bunch of coriander, some cherry tomatoes, snow peas, bok choy, and zucchini. I found some forgotten-about yellow split peas in the pantry and looked up a recipe to make them into soup.
The eggplant became baba ganoush. I made a pesto with the coriander which we stirred through pasta later in the week for a quick and effortless meal.
The cherry tomatoes, snow peas, bok choy and zucchini were stirred through some couscous. A simple dressing of crushed garlic and lemon juice made this a tasty salad. The yellow split peas made an unremarkable soup. But it was good enough for work lunches, especially when accompanied by home made bread.
Spending just a couple of hours in planning and preparation on the weekend kept us well fed for the week. It felt good to be organised – now I just need to keep it up for the next 6 months!