We used the last bit of green from the garden to make a bowl of carbs. I am sure it was honored to be a part of something so yummy.
We made this pizza the other evening. It was like we wished we had more leftovers, but we couldn’t be mad that we ate it all. We made this crust, and used this recipe as the base of our toppings inspiration. The crust edge was all me.
Do you like arugula on your pizza? We are all about it right now.
We have been making homemade pizza once a week. This week was bbq chicken pizza (based a little on this recipe). We don’t have one of those fancy pizza stones, but my ma and I are gonna play with hers next visit.
The last group of peaches were invited to dinner. These peaches wanted to be the star of the show, but became best friends with some tomatoes, peppers, and spices, and decided to share the spotlight with them. Together, they made a salsa worth filling up on.
And thus concludes the story of the little box of peaches that found a nice home in our hearts, and bellies.
So there are two things that most influenced the summer of salads: 1. A new cookbook. 2. A Rachael Ray magazine that I stole (not maliciously) from work. I am really exploring outside the normal tomato/cucumber/green pepper standard. Getting more creative with my lettuce every day.
Let me know if you have a fav combo that I need to try!
Last week we went with one of the spring menus from Fresh 20. A lot of the summer menus want use of a grill, so we went with a do-able spring menu instead. Although, we could probably just cook our food out on the front sidewalk in the burning evening sun, am I right? We were able to make all 5 dinners, since there were no business trips for the guy, yay!
Dinner one- pretty simple. Porkchops, farro, and kale. I have never had farro before, but I really liked it. Also, just learned that farro is a confusing grain.
Dinner three- steak and kale salad with couscous. I was a little worried about the raw kale, but after the lemon juice and salt, I kind of roughed it up with a spoon, and it softened up pretty good. I had leftovers for lunch the next day that were also very satisfactory.
Dinner five- spinach strata with crumbled bread and goat cheese on top. We paired it with some sliced veggies, and even more melon balls! Also, my newest creation, apple sticks (apple slices cut into long skinny pieces). I think they will be all the rage soon. We had the leftover strata for breakfast the next morning, and it was still pretty tasty for being reheated eggs.
So week two went well! It is fun to try all the new types of foods, and it is definitely good to know what is yummy or quick to make for the future. We are also learning more about what flavors go better with different things, which is something I have never really put a lot of thought into. On to the next week!
Last week, we used one of the weekly menus from the Fresh 20 cookbook. We tried out one of the summer weeks, since we are in the middle of summer obvi.
Everything we made was pretty tasty. We generally eat fairly low carb and higher protein, so we made a couple modifications. We also only made 4 of the meals, since the guy was out of town one evening, and I just ate leftovers.
Dinner number one- turkey, salami, and cheese pita sandwich, with cut up veggies. Simple and classic, and super fast.
Our fourth dinner was stuffed turkey burgers, but we used lean beef instead, and omitted the bread. I failed to take a picture, probably because I was extra hungry that day.
We missed out on what looks like a deconstructed spring roll recipe, but we will try it next time, and probably add shrimp to it.
All in all, we enjoyed it very much! I sometimes worry about trying new recipes on weeknights, because they always seem to take longer than planned. But these were all actually pretty quick and easy. We are trying one of the spring menus this week. We’ll see how that goes!
I like when a week starts off fresh. The to-do list from last week is all scratched off, and you start the next week with new goals and activities. I am looking forward to a change of pace this week, and taking a tiny break from sewing.