Today it’s cool out, and I’ve got some free time for cooking, though I’m also a bit scatterbrained. I was tired enough at lunchtime that I almost called for takeout instead of figuring out what to eat from our fridge – but then I came to my senses and remembered that a) I feel better when I actually cook things; b) we have a farmshare that needs to get cooked…. oh, and c) the takeout place we were thinking of calling seems to be closed today.
Since Pasta Pisa is excellent at of chicken/eggplant parm subs on really good bread, and since my search for protein that could defrost and cook quickly yielded some more of the humanely-raised local veal cutlets, I decided to make lunch be some locavore-inspired “veal parmigiana” sandwiches :
round white bread from the bakery down the street
melted Asiago cheese from the farmers’ market, made in Foxboro
a small quickly sauteed veal cutlet
slices of tomato from the farmshare
plus a little sage from the plant on the back porch
The rest of lunch was a quick sliced cucumber salad from a small cucumber and a half of another one that needed salvaging, and leftovers of the bean salad I made over the weekend. I purposely made the sandwiches on half a giant slice of bread, rather than using twice as much meat/cheese/tomato etc.
Meanwhile, since it was cool out, I also roasted some fennel using a simple recipe I’d made note of recently (coat fennel in olive oil, salt, balsamic vinegar, roast 15-20 minutes until starting to caramelize – done.) And stuck some barley into the rice cooker to cook till later.
So now in addition to having cooked something yummy for lunch, I can add to the fridge: 5 or 6 cooked veal cutlets of various sizes, a container of roasted fennel, and a container of cooked barley, all to become components of meals later in the week, in some combinations that will occur to me later when I think about what I feel like making for those other meals.