As someone who tries to buy locally and/or seasonally to the greatest extent possible, it’s hard not to notice the sparseness in the produce aisle as winter winds down and the new growing season has yet to spring into full swing. We’ve had our fill of hard squash and winter greens, but still have a few months until tomatoes and summer squash start overflowing the produce bins. Cville Market and Foods of All Nations are down to the last, slightly beaten up and discolored local apples. And our neighbor sold the last of his chicken a few months ago.
Although the recent snow and chilly weather have had spring struggling to shake off winter’s grip, I’m starting to crave the lighter, fresh tastes of summer. Soon, the crockpot will be put away, and it will be warm enough to again enjoy our meals on the back porch. Until it’s reliably warm, however, we’ll still be eating some stick-to-your-ribs comfort food to get us through the next week or so!
Before we get to the eats, a few notes about this week’s recipes:
- Easter Eggs: Have a bunch of hardboiled eggs left over from an Easter celebration? This week’s meal plan incorporates them into a tasty egg salad. But, if that’s not your thing, try spicing up your deviled eggs with this Smoked, Deviled Eggs recipe from Health-Bent, or whip up another batch of Scotch Eggs.
- Tessemae’s Dressings: The buffalo chicken egg muffins call for Tessemae’s wing sauce. Tessemae’s is a fabulous, family-run company located in Baltimore that makes the tastiest salad dressings you can get your hands on. While I’m normally a DIY-er when it comes to dressing, these have been a pantry staple since Whole Foods started carrying them and I realized the bottles only cost $4.99! Michael has been pouring their ranch on everything, while I’ve been known to get pretty liberal with their hot wing sauce. Added bonus: their all real, all natural ingredient list means that nearly all of their flavors are fully WLC compliant.
On to the eats!
This week’s recipes (and photos) are:
- Adobo Chicken with Seasoned Yellow “Rice” from Satisfying Eats (omit bacon and beer)
- Egg Salad with Pickled Celery and Coarse Dijon from Smitten Kitchen (omit sugar from pickled celery)
- Buffalo Chicken Egg Muffins from Balanced Bites (quadruple the batch to feed 2 people for 5 days – this is reflected in the grocery list.)
Not pictured are:
Side Dish/Meal Suggestions
- Grab two (or three) egg muffins in the morning and a piece of fruit and you are good to go!
- Serve egg salad on top of a big bed of greens for lunch.
- Accompany the meatloaf with a simple side salad and a sweet potato.
- Toss the sausage and peppers on top of some spaghetti squash.
These suggestions are reflected in the grocery list, so adjust accordingly!
Remember to add anything else you might want to the WLC 2013 Week 7 Grocery List!
If you aren’t using leftover Easter eggs, you’ll need to hardboil some eggs…
On your prep day, print out your recipes and:
- Preheat your oven to 425.
- Make your Buffalo Chicken Egg Muffins.
- Start your celery pickling for your egg salad. While you’re chopping celery, prep your ingredients for your Crockpot Sausage and Peppers and store in the refrigerator for later in the week.
- Prep your ingredients for your Adobo Chicken and set aside.
- Bump your oven down to 375 and roast your spaghetti squash.
- Make your egg salad.
- Chop your veggies for your meatloaf, blend ingredients together, put it in a pan, and then cover it and put it in the refrigerator to bake in a day or two. Chop up any other cruciferous veggies that you’re going to use later in the week, too, and toss those in the fridge (pre-assemble your salads now, if you’re so inclined!).
- Make your adobo chicken.
- Clean up, pack lunches and stuff for the week, and enjoy some delicious adobo chicken!
Here are the WLC 2013 Week 7 Prep Day Instructions if you want them printed out.