I’m headed back to work tomorrow.  I’m dragging my feet more than a little bit – but at least I know I have a good lunch ready to go.   Here’s a quick look at the week ahead.  

From the purple yam gnocchi working clockwise: purple yam gnocchi with gorgonzola sauce; panna cotta with Meyer lemon jam; blood orange, beet and spinach salad; Greek yogurt with a bit of strawberry jam; biscotti granola; and marbled tea eggs.  I eat my breakfast at my desk, so the yogurt and eggs are breakfast.  The panna cotta is a lovely mid-afternoon, coffee break snack.

I’ll be posting recipes for the salad and the biscotti granola this week.  The panna cotta recipe can be found here.  I made half the recipe and skipped making the marmalade, opting to use my own Meyer lemon jam.  My experience with panna cotta is that it lasts in the fridge several days, so I have enough to make it through Wednesday.  After that, my afternoon snack will be  butternut squash chocolate chip muffins that have been lurking in the freezer since mid-December.

The marbled tea eggs are one of my absolute favorite recipes for the New Year.  A recipe link can be found here.  I adapted this one a bit as well, substituting about a teaspoon of fennel seed and a teaspoon of whole cloves for the Chinese five spice blend.

I have enough of the purple yam gnocchi with gorgonzola sauce for Monday and Tuesday – after that, I’ll have either butternut squash ravioli and pesto or the rest of the gnocchi with a brown butter sauce.

Happy eating this week!  Be sure to stop back in on Tuesday for the salad recipe (along with a recipe for blood orange vinaigrette, as well as on Wednesday when I post the recipe for Biscotti Granola.