Now that you know what we’ve had for dinner all last week, how about some breakfasts and lunches?
Drippy egg, caramelized bananas and Cinnamon Raisin Walnut toast. I have found that everything tastes better when cooked together in a hot skillet, toast included.
Here is a toasty Virginia potato roll with egg, almond butter and jam. Jelly donut, I tell ya! Served with one of the last of the nectarines this season.
One morning I turned my baked pumpkin oatmeal into mini muffins. Quickie recipe to come! It needs a tweak.
Mazen loved them, and this was much prettier than a falling-apart loaf.
The next day I had the leftovers served with roasted apples and banana slices on my new Homegoods plate. Hoot!
And for our final breakfast..pumpkin pancakes topped with almond butter, roasted apples and nectarine.
Here’s a salad with smoked salmon on top along with some herby Everona dairy cheese and Red Hot and Blues chips. I think there was so much lettuce in this salad that I couldn’t finish it all!
I have never been much of a fan of leftover pizza (cold pizza – yuck!!!) but our microwave has a nifty pizza oven (so it’s officially called) on the bottom. We use it as our toaster, but when we have needed to reheat pizza, boy does it do a good job! This slice was leftover from Fridays After Five and was served with leftover summer vegetable salad – recipe to come!
Pizza and burgers for lunch – yee haw! This No Bull Burger I had on a Virginia roll with herbed cheese spread on top.
Served with a side salad with more herbed cheese (from Caromont Farm) and more of that leftover summer salad.
This salad featured greens topped with tomatoes, Caromont Farm goat cheese, Cava kalamata olive hummus and Red Hot and Blues. Leftover okra fries on the side with a puddle of ketchup for dipping.
Pumpkin the Puppet Cat snuck a bite of this lunch – leftover Cook Smarts cajun shrimp with salad and goat cheese and Cinna Raisin Walnut toast with butter on the side.