Cook frittata: While the vegetables cook, I whisk together the egg mixture.I start by halving the cherry tomatoes and cutting the broccoli into small florets, then roast them on the upper rack of the oven for about 15 minutes. Roast vegetables for frittata: Everything for this frittata happens on a single sheet pan, which I love.When it comes out of the oven I’ll toss it with BBQ sauce. I’ll come back to them in 15 to 20 minutes, after getting the frittata in the oven. I drain each package, then wrap each block with a clean dish towel, set them on a plate, and weigh them down with a cast iron skillet. Press tofu: This tofu recipe is best when as much liquid as possible can be pressed out first.It cooks for about 15 minutes, then steams for another five, and it doesn’t require much attention. Cook quinoa: I quickly get a pot of quinoa going on the stovetop.When they’re done I transfer them to a container and wipe off the sheet pan, which I’ll use for the tofu. I roast the butternut squash zig-zags on the lower oven rack for about 15 minutes. Roast butternut squash zig-zags: I toss the zig-zags with olive oil, salt, and pepper adjust the oven racks to the upper and lower thirds of the oven and heat the oven to 425☏.Of course, you can also start with fresh pizza dough from the store. Later I’ll wrap the dough and store it in the freezer, with plans to take it out on Thursday morning to thaw in the fridge. Make pizza dough: I start off by making the pizza dough in my stand mixer, then cover and let it rise (about an hour) while I tackle the rest of my meal prep.
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