Spring meals, the french way

Here's what we've been cooking this week:

Meal 1

Cherry tomatoes with rosemary

• No vanilla bean, but it was pretty good nonetheless

White pizza with ricotta, arugula pesto, and pea tips (Blue Apron)

Meal 2

Zucchini carpaccio
Spring minestrone with fava beans and asparagus (Blue Apron)

Meal 3

Green salad
Macaroni and cheese with broccoli

• Chop broccoli into fairly small florets
• No need to cook broccoli ahead of time (if cooked, it ends up disintegrating in the mac and cheese)

Meal 4

Skillet sweet potatoes

• The coconut oil will cook off after about 10 minutes of cooking, so add some water a couple times in the last 5-10 minutes (this will help caramelize the sugars anyway)

Kale and leek pie

• Generally use the filling recipe, but omit the chicken and add gruyere/white cheddar to the top of the filling once placed in the pie
• Use frozen pie crusts from Trader Joe's to make one large pie
• Bake at 375 for about an hour
• Can be assembled the night before and reserved in the fridge

Meal 5

Shaved carrot salad
Tofu stir fry (Blue Apron)

Other cookings

• NY Times No Knead Bread
• Zucchini & apple savory muffins (Bittman)