Lots to report on the food front! We stepped up our dinners a bit, and I also had a nice variety of breakfasts.
Hold on tight…
Apple Scrapple toast with sunbutter, coffee and a smoothie I made the day before with spinach, banana, milk and yogurt.
Yogurt, peach, granola and sunbutter.
Cooked figs, toast, egg, raspberry and banana + sunbutter. When I fry my egg, I just put lightly buttered toast and the figs in the pan with it (sometimes the banana or peaches too!) Takes breakfast to a whole new level.
This was a leftover serving of cooked oatmeal from last week (I ate it sooner rather than later). It was slightly heated in the microwave and topped with Greek yogurt, blackberries and granola. A different but delicious combo!
I woke up craving PB&J and had a sandwich on a Dakota hamburger bun with banana slices inside. So fun to chew.
Leftover squash and cheese frittata with fig, almond, avocado salad on the side. A hint of pimento cheese too!
Smoked salmon (Oak River from the freezer!) served over local arugula with tomatoes, peppers, avocado, balsamic and a sourdough roll that Matt made as a surprise
The next day: similar but different. Salmon with almonds and peppers and a hunk of Spinach Feta on the side
And finally a non-salad day – Sardine salad with cucumber and herbs
With cantaloupe and sweet potato chips
Burger night! Free Union Grass Farm ground beef turned into burgers with some Garlic Gold nuggets and bread crumbs inside. Plus melted sharp cheddar, ketchup and fresh tomato. The sharp cheddar made the whole burger.
Burger and fries – okra fries!
Roasted in the oven alongside some potatoes tossed in dried herbs de Provence and a mini “caprese” salad with cheddar, basil and oil + vinegar
Next up was pasta night. I picked up some fresh pasta as our Whole Foods. Pea tortellini and goat cheese ravioli and we served them with cooked eggplant and our homemade tomato sauce. Parmesan and fresh parsley on top. Enjoyed in the company of Karen.
Winner winner chicken dinner! We enjoyed chicken legs with perfect brown rice made in the rice cooker (more herbs de Provence!) and leftover okra fries from a few nights before.