Everyone has this moment. I open up the fridge, and all I have are leftovers that I don’t particularly want to eat. And so I pull them all out and look at them: roasted butternut squash, spinach, and mushrooms, (the accompanying roasted chicken finished off during the last meal). I poke a piece of butternut squash with a fork. I wonder if my family will notice eating it for a third time in a row. I imagine myself trying to eat them yet again. I really don’t want to. I make this low growly-groan sound that everyone in my family recognizes as “CrAmy” (Cranky Amy), and I decide to make the best of it. Fifteen minute quinoa, tofu cubed and roasted in the oven in under 30 minutes, a peanut sauce whizzed up in the blender, and suddenly we have a Buddha Bowl that even my five-year-old THANKED me for cooking. In these moments, I feel as if I’ve stumbled upon a miracle, however small, because a delicious, quick, healthy meal made from leftovers is something to celebrate in my house.
Follow us to the recipe:
Autumn Harvest Buddha Bowls
Today was Olivia’s first day of Junior Kindergarten at her beloved cooperative preschool. She has attended for two years as a preschooler and is now advancing to the next class that prepares her for kindergarten. Since her first preschool year, she would constantly ask when it would be her turn to be with the big kids in “JK”. I’d giggle and tell her that she had to wait two more years. Last year I told her, “Only one more year . . . ” and now the day is here. Somehow, I’m still unprepared for this year to start. We’ve been counting down the years and this summer we had counted down the days. Our family has made incredible friends and developed a strong sense of community with the children and parents at our school. I don’t want to get too far ahead of myself, but I’m especially emotional that the year has begun because that means the year will end. That will mean my children are a year older, everyone will move onto their new schools and my friendships with invested and like-minded parents will be a little more difficult to maintain. But also, this year will be filled with the special traditions and milestones we have been looking forward to for the past two years.This year is extra special for Olivia and me because this is the first time she will bring her own lunch to school. During meals throughout the summer, Olivia would exclaim that she LOOOOVED something she’s eating and asked if I would pack it for her lunch in her new class. Together, we started a journal of all of her food ideas. This lunchbox of Orecchiette with Roasted Broccoli was first on her list, and she paired it with strawberries and nectarines. I added the small Nutella sandwich with sprinkles as a surprise for this special day, (she drew it in the picture and called it her “dream lunch”- how could I not oblige this small request?) Much like the special traditions the preschool has held for 70+ years, I hope both my girls will want to continue to collaborate with me on their school lunches for the years to come.Follow us to the recipe:
Orecchiette with Roasted Broccoli