Cooking
Roasted Cherry Crostinis: I loved this recipe from @feedtheswimmers, super flexible based on what kind of cheese or bread you have on hand. I also think this would work with other stone fruit - sliced peaches would be delicious. I made mine on toasted mini-naans, with seasoned ricotta and then topped with fresh mint and toasted walnuts. Love the balsamic-soy reduction.
Other things I cooked:
NYT’s Grilled Tofu: one of my go-tos now for flavourful tofu, everyone in my family tried it and enjoyed it!
Sweet and Spicy Cauliflower Bites: an old-fav from the archives of my site, love these as a fun side.
Andy’s Curry Lentil Salad: this salad brings up a lot of nostalgia to me... I think it kind of tastes like that creamy curry pasta salad that grocery store delis had with apple cubes in it? But not creamy, not pasta, no apple haha - just sweet and tangy curry flavours. Anyway, a great summer side dish.
Old Bay Roasted Potatoes: I tossed quartered new potatoes with a good glug of extra-virgin olive oil, a couple shakes of Old Bay seasoning, and salt and pepper. Roasted at 425F in a single layer for 40 mins, flipping them partway through. Tossed them in a little more Old Bay seasoning when they came out of the oven. So good!
Mozzarella Stuffed Meatballs: I follow the same ratios as my glazed chicken meatballs swapping in ground beef and using Italian-esq seasonings like garlic powder, dried basil, oregano. To form the meatballs I scoop a regular-sized meatball, flatten it in a circle, place a cube of fresh mozzarella on top, then form the meatball around the cheese, rolling it in my hand to seal. Be sure to check the temp of the meatballs with a meat thermometer as stuffed meatballs take longer to cook. Served with bottled sauce and pasta.
Grilled Chicken Wings: followed the recipe in vol. 27 of my newsletter!
Spoon Fork & Bacon Stove-Top Mac and Cheese: wow so ooey-gooey!! I always make mac and cheese with a roux to start so this was a very different method for me, but it was so good as a side with the wings. Smooth, creamy, and very cheesy.
Rebekah Peppler’s Carrot Salad: a fav simple side salad in the summer - super bright and refreshing.
Drinking
Breton Brewing Let’s Jam Strawberry Rhubarb Sour.
Following
@ottolenghi I love everything he does, and I get inspired by all of his posts, videos, and links out to his Guardian column.
Listening
Using
Maritime Madness Sweet Chipotle Rub. I’ve written about their hot sauces before but this week I tried out this dry rub on chicken and steak, so good! Super flavourful. Big fan of this brand.
Thinking
About how much more delicious new potatoes are. I picked up some at the farmers’ market this weekend and used them to make the Old Bay roasted potatoes above. They are sooo creamy and fluffy inside, so much better than grocery store potatoes.
Laughing
Have a great week!
Kaleigh