Cooking
Romesco turkey club: honestly this was unreal, the perfect #notsaddesklunch. Used romesco sauce leftover from last week’s dinner, layered it on each side of focaccia, topped with sliced turkey breast, tomato, arugula, crispy bacon. *chef’s kiss* Don’t forget to season your veggies in your sandwich! A good pinch of salt and pepper on the sliced tomatoes is a game-changer.
Other things I cooked:
Sweet and sour eggplant with lamb meatballs from Simply Julia cookbook: really easy and super flavorful; served it with basmati rice, yogurt, and a simple arugula salad.
Shrimp rice: followed the steps of my shrimp and snap pea orzo, and instead used leftover rice, chopped the snap peas and shrimp into small bites, and skipped the lemon juice/parm. A little extra butter and lots of pepper!
Raspberry cheesecake galette: going to test this out a few more times before posting the recipe but it was a delicious cross-over dessert.
Alison Roman’s Chocolate Tahini Tart: this is one of my go-to desserts - it's very straightforward to make, no tempering of the chocolate needed. Super decadent and the salt adds a punch of flavour to break up the chocolate. Keeps at room temp too which is handy (assuming your kitchen isn’t super hot).
Ottolenghi dinner (above): I recently purchased Ottolenghi Simple cookbook and have been loving exploring it. Made quite a few recipes from it this Sunday, all of which I was able to track down on the internet to link for you! Everything is served at room temperature (besides the chicken) so it’s easy to prep:
Roasted beets with yogurt and preserved lemon: wow, this dish was so earthy with the beets and then toasted cumin seeds, and the brightness of the yogurt and lemon balanced it. So so good. I didn’t have preserved lemon so I cooked down thinly sliced lemon with a good teaspoon of salt and some water before chopping it up.
Butternut squash with corn salsa, feta, and pumpkin seeds: I made this with frozen corn, I can only imagine how amazing it will be with fresh corn later in the summer! Super yummy. I subbed jalapeno for the red chile.
Seeded chicken schnitzel: delicious - the breading has such an amazing texture.
Green onion and herb salad: I ate this with every bite of chicken - the ginger goes really well with the turmeric in the breading. Subbed red pepper for the green pepper and used the herbs I had on hand: parsley and cilantro.
Tomatoes with sumac shallots: this was my favourite dish - so simple but so flavourful. I didn’t have pine nuts but it was so good even without those!
Reading
Not really food-related but the NYT published this article on “languishing” which names the feeling that I’ve been feeling a lot lately in year two of #pandemiclife.
Following
@betinnamak - switching it up with a Twitter follow here because I don’t think she posts her food videos on IG. If you are on TikTok she would also be a great follow there. Going to try out her mushroom egg noodle pasta this week.
Listening
Using
Stasher bags. I love my silicone baggies, especially for the freezer. I have a large one for freezing bananas for smoothies; it’s so easy and keeps the freezer burn out. I love that they are dishwasher safe too!
Thinking
About using up the ingredients/food I have on hand before buying more. With grocery delivery so easy now I’ve been ordering almost every week in between my veggie bag delivery but I’ve now accumulated a lot of food. Going to try to not order any more groceries for 2 weeks to see how creative I can get! TBD how this goes.
Laughing
Have a great week!
Kaleigh