|Sunday:||Roast Chicken with Parsnips, Golden Beets & Sunchokes & Kale Salad|
|Monday:||Salmon over Warm Lentil, Apple & Walnut Salad|
|Tuesday:||Leftovers:Salmon over Warm Lentil Salad|
|Wednesday:||Leftovers: Chicken & Roasted Vegetables|
|Thursday:||Roasted Pear-Butternut Squash Soup with Stilton|
|Saturday:||Leftovers:Pear & Squash Soup|
I’ve had a hard time getting back into the swing of things since returning from all of my travel. I feel like I’m eating too much, drinking too much, not exercising enough and certainly not sleeping enough. The nice thing about cooking so much though is that at the very least, I can control what I’m eating (even if I eat too much of it!)…so this week is full of nice and healthy fall favorites.
This roast chicken recipe is a new one, but I love roasting chickens on a Sunday as the weather starts to get cooler. It also reminds me that Turkey Day is right around the corner…time to start practicing that trussing technique! If you’ve never had sunchokes before (absolutely delish!), they’re also called Jerusalem Artichokes. The kale salad is a DIY spin-off of this salad we make pretty often. We’ll likely keep it a bit simpler to pair with this dish though.
The salmon lentil dish is one we discovered last year that we fell in love with. It’s so simple, healthy and tasty. We’ll likely make the lentil salad components on Sunday to save ourselves some time on Monday night since work has been crazy lately. Lastly this soup is my all-time favorite fall soup. I made it a couple of years ago for the first time and was floored at how easy it was and how good it came out. You seriously just chop up some veggies, roast them in the oven, throw them into a blender with some chicken broth, puree and enjoy! Don’t skip the addition of stilton cheese on top and serve with some nicely grilled or toasted rustic bread. Yum…I can’t wait for Thursday!