Meal Plan Round-Up: Week of March 1, 2020

What to do this weekend to get ready for the week

Bake Ham & Gruyere Croissants
Make Caramelized Cabbage
Hit up your local butcher (for sausages)

Tartine’s Ham & Gruyere Croissants

For those of you who followed along with the croissant saga of 2019 on Instagram Stories (now on Highlights), you may remember that we cut the dough in half and froze half the croissants for a later day. Well, I didn’t see in the recipe that the maximum recommended time for freezing was 2 weeks. I also thawed the dough for Christmas, and then changed my mind, and refroze the dough… sooo needless to say when the second batch of these croissants didn’t rise in the proofing process (at all…), leaked all their butter in the oven, and then were incredibly dense & almost raw – it didn’t go so great. So yeah, follow the recipe I guess!

Bon Appetit’s Fall Apart Caramelized Cabbage

Zak and I recently discovered roasted cabbage – and I’m actually shocked we haven’t talked about it on the blog yet. The cabbage leaves get nice and crispy on the outside, the inside gets incredibly soft and the flavors totally transform to being nutty and richer – it is a game changer for the cabbage category for sure. And having this glorious outlook on this cruciferous veg, we wanted to see what Andy Baraghani had to say about it. After giving it a shot we prefer a simple roast and would recommend this recipe instead!

A love letter to Meat Hook Sausage

These sausages. Where to even start. I think this is one of the first things that we tried at The Meat Hook – when we weren’t as comfortable cooking a steak without a grill and wasn’t yet comfortable to chat up the butchers about what to cook on our weekends away (like 5th visit). The Long Dong Bud sausage in particular is the perfect gateway encased meat – spicy, a little cheesy, and the most tender & flavorful pork you’ve ever had. That one’s our personal favorite – but everything we’ve tried is f*ing amazing.

Brief Cookbook Interlude

We follow a few vegan food bloggers on Instagram, current favorite is The First Mess who had a beautiful kitchen, and posts a lot of cute pictures of her dogs enjoying the fireplace. She posted about this book and it just looked so pretty. All the pictures are soft and colorful and it was very inspiring. And then Healthy-ish wrote about it and my decision was made. This book is so beautiful. I don’t think we’ll ever become vegan, but this makes the idea so much more appealing.

Whole Food Cooking Every Day’s Broccolini on Fire

I bought 4x the broccolini this called for because I just KNEW it was going to be fire. And it was. We ate this with some creamy white beans and brown rice and as soon as we finished dinner, I went over and got the whole tray of broccolini and continued to snack until I could snack no more. The recipe is pretty simple (similar to this one – just add red pepper flakes & separate the florets from the stems) and I can’t wait to make it again.

Evergreen Soup + Bakeri’s Sourdough

We had made this soup earlier in January (but I guess never posted about it!). It is incredibly healthy, absolutely stuffed with vegetables, and pretty damn delicious too (I think the cauliflower is key here). Great Thursday meal, for when you’re sick of cooking but not ready to eat out quite yet, just blend some of this up (note – use an immersion blender if you have it! way easier) and eat as much bread as you want.