Week 42: Getting Excited for Food

I apologize this is only a three-day meal week! But I really took these ingredients to their multi-use extreme. I also was really excited to eat all of these meals, which reminded me how important it is to look forward to cooking…

Had in kitchen: Salt/pepper, olive oil, walnuts, Parmesan cheese, garlic

Bought: Green beans, 2 avocados, cubed butternut squash, goat cheese, ricotta cheese, kale, Italian bread, Whole Wheat pasta

Spent: $27 (aka $9/day for 2 meals per day)

WEDNESDAY

Lunch: Leftovers of Some Sort

Dinner: Green Bean Salad with Avocado, Butternut Squash, and Goat Cheese

Comments from Claire: UGH, doesn’t this just sound SO good? It honestly delivered. I thought this recipe up because I saw an Instagram post that suggested eating avocado with green beans, and that sounded delicious but I wanted to doctor it up a bit. So I roasted the butternut squash cubes (bought pre-cut, because chopping a butternut squash is just too much work) and green beans with some minced garlic, just drizzled in EVOO and sprinkled with salt and pepper. After they were cooked through I let them cool for a few minutes, then mixed them with some smashed avocado and crumbled goat cheese. You could add some vinegar if you want to make it a bit of a dressing too.

THURSDAY

Lunch: Salad

Dinner: Butternut Squash Crostini with Ricotta and Kale Pesto

Comments from Claire: I got this idea from Chef Marc Murphy, but I mostly followed my own pesto recipe. In a food processor I chopped one clove of garlic with a handful or two of walnuts, and some olive oil. When it was crushed I added a bunch of kale, more olive oil, parm, salt and pepper until it was the consistency I liked. Then I sliced and toasted the Italian bread, spread a thick layer of ricotta, and topped with the pesto and leftover roasted squash from the day before.

FRIDAY

Lunch: Crostini

Dinner: Kale Pesto with Whole Wheat Pasta and Goat Cheese

Comments from Claire: This was a super simple way to combine these same ingredients in a different way. I cooked the pasta according to directions, and then mixed in the kale pesto and goat cheese after it was cooked and drained. If you had more of squash, you definitely could’ve added that too!

See you next week! To see what Iโ€™m eating in the meantime, follow me on Instagram or Twitterย @ClaireLeaden

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