Friday, November 21, 2014

Lunch Week 40: Cheese Tortelli with Roasted Vegetables and Sausage

So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch the next week. Yes, I brown bag. And I almost always do it every week 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: Cheese Tortelli with Roasted Vegetables and Sausage
Fall and winter is definitely here. So that means more heartier lunches to keep me warm and comfy. But that doesn't mean it has to be bad for you. This week, I roasted lots of vegetables, added some sausages, and tossed all of that with some sausages. The result is a good mix of textures, flavors, and nutrients.

The first vegetable that I roasted was a romanesco. This broccoli and cauliflower cousin is beautiful to look at but may be scary to work with. Don't be scared. This is my first time too. But as I trimmed off the hard leaves, I found that the pieces broke apart into florets just like its more familiar cousins.
See how nice and neat the florets break apart into? A little salt, pepper, and oil then into the oven at 375oF for about 30 minutes until roasted and slightly charred on top. The flavor is a bit milder than broccoli but not as mild as cauliflower.
And since I was working with new ingredients from the farmers market, I decided to go for the purple carrots as well. I peeled then diced these babies. Then into the oven at 375oF as well and also for 30 minutes. I put each vegetable on a different roasting pan and roasted them together to save time.
And whenever I think of cooler weather, I always think of mushrooms. Here are some clean and sliced baby bella mushrooms.  Again with the salt, pepper, and oil. Then into the oven at 375oF for about 30 minutes.
The last vegetable is the roasted butternut squash. I actually had these leftover from another week but I froze them to save them. Roasted vegetables freeze really well but become quite soft when defrosted. To perk them back up, I re-roast them and they are as good as new.
I tossed all those delicious vegetables with cheese tortellini and and sausages that I cooked in the oven as well. I wrapped them in aluminum foil then baked then for about an hour until fully cooked through. Here I have sweet Italian sausage and some bratwurst. I just used whatever was in my freezer but you can use just one type of sausage if you please.
This is one hardy lunch with lots of vegetables, some meat, pasta, and cheese. An all around good lunch that's not too heavy but enough to get that comforting warm feeling during these cooler months.

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