Savory Sunday Vol. 69 | The Nerd Nest

We are on a food adventure, trying to use local meat and produce the majority of the time. Or at least start with what we find at our farmer’s market. Here’s what we were working with last week:

Corn, apples, pears, tomatoes, and sweet potatoes (which, confession, I bought thinking they were regular potatoes).

Here’s what we were eating last week.

Savory Sunday Vol. 69 | The Nerd Nest

Over the weekend, we had a lot of family members and friends over to help with rebuilding our brick wall and watching the kids. The first rule of free help is: you feed your helpers and you feed ’em good. I made bruchetta as an appetizer to munch on. It’s delicious and easy: slices of bread (we like baguette), topped with mozzarella and a mixture of diced tomatoes, fresh basil, balsamic vinegar, and olive oil. Then you stick it under the broiler until the cheese is all melty. Super easy. I wised up and turned the pan under the broiler every half a minute or so to make sure everything cooked evenly. Don’t know why I haven’t been doing that all along.

Savory Sunday Vol. 69 | The Nerd Nest

We also had pizza from our favorite local place, d’Bronx. We bought one, and my in-laws bought one, which was super nice. Love that stuff.

Savory Sunday Vol. 69 | The Nerd Nest

Going for easy dinners, we made fancy grilled cheeses using bread I cooked over the weekend from a recipe in The Everything Cookbook. To make it last the week, I make two loaves and freeze one of them for later in the week.

They were fancy because in addition to cheese, they had the leftover bruchetta tomato mixture and pesto in them. We make pesto Elise Blaha Cripe style (sans the asparagus in the summer) and I usually make a bunch and freeze it in small ziplock baggies. I just let it sit the bag sit in some warm water for awhile to defrost before cooking. I’m going to make a big big batch with the last of our summer basil because even though I’m going to keep a couple of plants going inside during the winter, I doubt they’ll make it.

Also, panini presses are the bomb.

Savory Sunday Vol. 69 | The Nerd Nest

For payment for helping to watch the kids, my sister got to pick any dinner she wanted me to make. She requested Chicken tikka masala, of course (everyone does).

Savory Sunday Vol. 69 | The Nerd Nest

Again, this week was easy. So cheeseburgers (cooked on the stovetop), corn on the cob, mangoes (Jonas’s pick), and backed rosemary sweet potatoes were a low-key choice.

The buns were homemade last time we made burgers, frozen, and reheated. I always end up making too many, so I freeze them and they last a good long while. I reheat them for dinners or for lunch sandwiches.

Side note: I’ve been cooking corn every week, cutting it off of the cob, and freezing that too. Sweet summer corn frozen and reheated beats grocery store frozen corn any day (and is cheaper)! I’m hoping my batches will last us the winter, but I doubt it.

Savory Sunday Vol. 69 | The Nerd Nest

Another easy night: brats in a wrap with cheese, shredded and cooked apples, and barbecue. With more sweet potatoes. Not my most creative cooking week, for sure.

Also this week: frozen pizza for dinner, Chipotle, and even fast food. Like I said, not a glory week around here. We usually don’t eat fast food, and that night reminded us why. It sucked AND cost the same as going to our favorite diners. So we’re good for a year until we forget why we don’t eat it again. Hah!

That’s a week in the food life at the Nerd Nest!

If you want to see what we picked up at the market this weekend and what we’re eating as it happens, follow me on Instagram.

What have you been eating lately? Do you have any yummy recipes to share?

Check out all of the Savory Sunday posts here.