Last week’s eats on display!! I steered away from my usuals a bit this week in favor of some different creations…
Eggs are still on the menu, although they are slowing down because a certain ONE YEAR OLD doesn’t seem to like his favorite food anymore!
Eggs, Cinnamon Raisin Walnut toast and berries
Next up is a pancake stack with peaches and a little maple syrup drizzle! I’ve been using our Great Harvest mix, and my it makes a hearty pancake. These kept me full all morning.
This day was more eggs, toast, and fruit. Simple with coffee.
Here I had some of the Mix My Own muesli as a cold cereal with milk and berries. I loved the texture!
And finally a smoothie…made with banana, oats, yogurt, peach and milk. Served in a bowl to savor.
Along with a slice of Cville Crunch toast and coffee
This salad featured Oak River Salmon with avocado, yellow tomato and nectarine on the side.
Here I had a leftover mini burger on a roll with some salad with cheese on top and sweet potato chips.
The next day it was salad with all kinds of leftovers on top – tofu with cheese, roasted potatoes, some happy tomatoes, avocado and addicting sweet potato chips on the edge (of glory).
For this lunch I had my friends over so I ate this before they arrived but left room for snacks. A pimento cheese sandwich with greens and green beans. I nibbled on a bit more fruit, cheese and cookies later in the afternoon
I was on the ball one day I baked some sweet potato fries for our lunch. I ate way too many straight from the pan!
So here is the rest of what I had when I sat down: tomatoes, more sweet potato, avocado and pimento cheese.
The above are some loaded nachos with chicken, tomatoes, cheese and yogurt-guacamole. Yum!! Served with a salad of local greens, dill, and a honey+olive oil drizzle
Another night we had fish – the local trout from our market that I am obsessed with.
We breaded it in Italian panko (from Whole Foods) and pan-fried in safflower oil. Such a simple step to add so much flavor and texture.
On the side: green beans with a dusting of more panko and bacon. Plus corn on the cob.
Dinner for two:
Maple sausage links from a friend’s farm with sautéed squash and kale.
Karen joined us for dinner one night, so we fancied it up with some vino
We had J+P barbecue with leftover squash, salads with tomatoes and mozzarella and half a spinach feta roll.