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This Week’s Menu – Things In Bowls

This Week’s Menu – Things In Bowls

If you follow us on Instagram, you know I declared this week Soup Week. I’ve kept the theme going for this week’s menu. So many delicious items to make on the stove plus THE BEST bread for sopping up yummy sauces.

[[ recipeID=recipe-8lcgubkx8, title=Tomato & Spinach Gnocchi ]]

[[ recipeID=recipe-8lcguktii, title=Roasted Cauliflower & Cheese Soup ]]

[[ recipeID=recipe-8lci9lp93, title=Alphabet Soup ]]

[[ recipeID=recipe-8lci9zgy7, title=Buttermilk Biscuits ]]

Due to what’s available at the grocery store, we are starting to go lighter on the meat, as reflected in this menu. I’d love your feedback as to other ingredients you can’t find. Click this link and let me know.

If you’d like to add meat back into this week’s menu, I think diced Italian sausage would be a great addition to the gnocchi dish, as would shredded chicken into the alphabet soup.

That said, I’d start the week by making the cauliflower soup over the weekend. It’s the one that takes the most work. And by work, I just mean time in the oven. Make the first of many batches of biscuits then, too. (Save some for a hot breakfast! Scramble some eggs and top both with bacon.)

The tomato and spinach gnocchi dish comes together in a snap. And as for the alphabet soup – it’s just as good for leftovers as it is the first night! Maybe double the recipe to take care of lunchtime, too.

Posted on January 04, 2023
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Tomato & Spinach Gnocchi

How did I come about this recipe? Honest truth – I got a free package of refrigerated gnocchi from the local grocery store and procrastinated long enough that eventually I had no choice but to use it up.

That said, oh my gosh, why did I wait?!?! This dish is SO delicious. I won’t go as far as saying it’s healthy due to all the butter, but it feels as decadent as a steak dinner. This would definitely be a great one for date night. (And maybe add a hunk of beef if that’s your thing….)

Servings: 4

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Ingredients

Instructions

Ingredients

  • 2 tbsp olive oil
  • 1 medium oninon diced
  • cloves garlic, minced
  • 1 pint cherry tomatoes
  • ½ cup white wine or vegetable stock
  • 3 tbsp unsalted butter
  • 17 oz packaged gnocchi
  • ¼ cup parmesan grated
  • 2 cups spinach
  • ¼ cup milk or half-and-half
  • ¼ salt and pepper
  • 1 ¼ tbsp lemon juice (optional)

Instructions

  1. In a large skillet over medium heat, add olive oil. Once hot, add onion and cook for about 3 minutes. Add a pinch of salt and garlic. Cook for another 30 seconds or until fragrant.
  2. Add cherry tomatoes; cook until they begin to blister, about 5 minutes, and then begin to smash them down gently with the back of your spoon. Let the juices cook about 1-2 minutes.
  3. Deglaze the pan with white wine or vegetable stock. Bring it back to a simmer and let it cook down for 1-2 minutes. Stir in the butter to melt.
  4. Add in the gnocchi, stir to coat and make sure they are in a single layer to cook evenly. Cover the pan and cook about 2 minutes longer than the package suggests. Mine usually cook for about 4-5 minutes. Stir in parmesan, spinach, and milk or half-and-half. The spinach will wilt with the heat of the gnocchi. Squeeze lemon juice over the pan and stir. Serve immediately with additional parmesan.

Roasted Cauliflower & Cheese Soup

Roasting the cauliflower gives this cheesy soup an extra layer of flavor. That plus the cheese will make this a family favorite fast!

Servings: 6

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Ingredients

Instructions

Ingredients

  • 1 head cauliflower chopped into bite size pieces
  • 2 tbsp olive oil
  • salt and pepper
  • 3 tbsp unsalted butter
  • 1 medium onion diced
  • 1 tsp garlic, minced
  • 3 cups milk
  • 14 oz chicken broth
  • ¼ tsp thyme
  • 4 oz shredded cheddar cheese
  • 1 oz parmesan grated

Instructions

  1. Preheat oven to 425°F. Place cauliflower on baking sheet, drizzle with olive oil and toss to evenly coat, then spread into an even layer and season lightly with salt and pepper. Bake until golden, about 25 minutes. Remove from oven and set aside.
  2. In a large pot, melt butter over medium heat. Add in onion and sauté until tender, about 4 – 5 minutes. Add in garlic and cook for 30 seconds.
  3. While whisking, slowly pour in milk followed by chicken broth and cream. Add in thyme, roasted cauliflower and season soup with salt and pepper to taste .
  4. Bring to a boil, stirring every now and then, then reduce heat to low. Use your immersion blender to puree the soup. Alternatively, puree 3 cups of the soup in a blender (being careful as your working with hot liquids) and return to soup in pot.
  5. Remove from heat and stir in sharp cheddar and parmesan cheese. Serve warm garnished with additional shredded cheddar and serve with fresh bread or croutons if desired.

Alphabet Soup

During this time of stay-at-home orders, we are chief cook, bottle washer, and head teacher. Combine all your duties into one dinner with this classic soup. Dinner AND an English lesson? Perfect!

Servings: 5

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  • Prep Time: 0 mins
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Ingredients

Instructions

Ingredients

  • 1 tsp olive oil
  • ½ onion diced
  • 1 celery stalk chopped
  • 1 clove garlic, minced
  • ½ cup carrots diced
  • ½ lb Yukon Gold potato 1/2" diced
  • 1 tsp dried thyme
  • ¼ tsp dried oregano
  • 3 cups vegetable broth
  • ½ tsp salt
  • ½ cup dried alphabet pasta
  • ½ tsp maple syrup (optional)
  • 8 oz tomato sauce
  • ½ cup frozen peas

Instructions

  1. Preheat a stock pot over medium heat. Saute onion and celery in oil with a pinch of salt until soft. Add garlic and cook until fragrant, 30 seconds or so.
  2. Add carrots, potatoes, thyme, oregano, vegetable broth and salt. Cover and bring to a boil. Once boiling, lower heat to a simmer, add pasta and cook until pasta and vegetables are soft, about 10 more minutes.
  3. Add maple syrup, tomato sauce and frozen peas and heat through. Remove from heat and serve.

Buttermilk Biscuits

These buttermilk biscuits will quickly become your favorite addition to any meal. Breakfast, lunch or dinner – they work for them all!

Servings: 10

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  • Prep Time: 0 mins
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Ingredients

Instructions

Ingredients

  • 2 cups all-purpose flour
  • ¼ tsp baking soda
  • 1 tbsp baking powder
  • 1 tsp salt
  • 6 tbsp unsalted butter very cold
  • 1 cup buttermilk

Instructions

  1. Preheat your oven to 450°F. Combine the dry ingredients in the bowl of a food processor. Cut the butter into chunks and cut into the flour until it resembles course meal. It should just take a few pulses until this consistency is achieved.
  2. Add the buttermilk and mix JUST until combined. If it appears on the dry side, add a bit more buttermilk. It should be very wet.
  3. Turn the dough out onto a floured surface. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about ½" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick. Form into a wide rectangle and cut into 10 equal sized squares.
  4. Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other. If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
  5. Bake for about 10-12 minutes or until light golden brown on top and bottom. Careful no to over bake!

Notes

You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month. When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.