I may as well admit that I never really “plan” weekly menus. I pick up produce at the market that is in season, looks fresh, and at the very least boasts a sticker that says “Product of the USA”. Our grocery budget rollercoasters week by week, but never strays far from a “norm” (if there is one), because we limit extra purchases to those I simply can’t resist.
This time around, that included a Colorado-grown Butternut Squash and some on-sale Asparagus. As I step into the kitchen, these things create themselves. Today, I have even more Orange for your plates….
Butternut & Asparagus Vegetable Simmer
1/2 Butternut squash, peeled & cubed
1/4 cup purple onion, chopped
1/2 bunch of Asparagus, cut into fourths
3 red potatoes, rinsed & cut into ~1 1/2 inch pieces
~3/4 cup Organic Vegetable Broth (covers bottom of 9 x 9 pan)
Seasonings: Salt, Pepper, Cinnamon
~1-2 tbsp Olive Oil
Prepare all vegetables. Heat oven to 400*. In a 9 x 9 glass pan, cover bottom with Vegetable broth. Add all vegetables, seasoning to taste and mixing well. Drizzle with Olive Oil.
Maybe add a little more cinnamon…just because.
Cover with foil & bake for 30 minutes.
Remove foil and bake for an additional 5 minutes.
Serve with toast (or a slice of warm French bread, if you’ve planned ahead), and for those who like an extra kick – spicy Bbq sauce!
This morning, I headed out for one last Tempo run so the legs could get their energy out before Sunday. They needed this little Hump-day burst:
9:20, 7;46, 7:35, 7:28, 8:55. 5 miles, 41:08, avg 8:13 (overall)
Now, all we have left together is an Easy 3 miles, and some Yoga!
Countdown: 4 days….