I cooked ahead for lunches today: roasted zucchini and red pepper, roasted some carrots with a little olive oil and Spices of Provence (rosemary, lavendar, and some others), cooked some fresh peas, and broiled chicken thighs with lemon & lime juice.
And tonight, though I'm not usually the one who cooks, I made an Italian bread salad -- toasted bread pieces, heirloom tomatoes, red pepper, kalamata olives, capers, with a dressing of olive oil, balsamic vinegar, fresh basil, garlic, and oregano. Leftovers for work tomorrow with a boiled egg and a big fresh peach.
The trick with cooking ahead is using what you cooked.
June 23rd, 2017 Works Out Well
17 hours ago