So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch next week. Yes, I brown bag. And I almost always do it, unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.
So my lunch for the week: Pork Chops and Pasta in Champagne Dressing
First, the butternut squash. I didn't have this already but really wanted to eat it. So we bought 2 and I peeled it then sliced it up into cubes. Into the oven at 375oF for about 45 minutes until soft. Don't forget the salt, pepper, and oil. The results are sweet and juicy pieces of squash. Delicious!
To counter the sweetness, I sliced up some fennel/anise which has a natural licorice flavor. However, I sauteed it until soft and most of the harsh flavor disappears. Instead, I'm left with tender savory pieces of vegetables. It paired nicely with the squash.
Feisty Foodie!). It was tangy but not harsh. I really enjoyed the flavor. I could put this in my rotation for the future. I could definitely use this to marinate meat. Anyway, the pasta absorbed the dressing really nicely.