Cooking
Pesto Pasta w/ Broccoli: I picked up some pesto a few weeks ago - I love how quickly dinner comes together when you have it on hand. I had leftover steamed broccoli from another meal so I chopped that fine and stirred it in with some pesto and a touch of pasta water to make an extra green pasta sauce! Super tasty and filling.
Other things I cooked:
Julia Turshen’s Red Cabbage and Cauliflower Tacos: I loved these tacos - so easy! I didn’t have cauliflower so I did roasted butternut squash instead, still delish. I topped with finely diced white onion and jalapeno, which added a nice fresh bite. The avocado sauce was super delicious too, and it was cool to see that adding mayo and lime juice stabilized the avocado colour - it stayed green for leftovers!
Ants on a log: I got really into ants on a log for a snack this week. I had some celery that I needed to use up, so every day this week I had some celery with almond butter, flaky sea salt and a few semi-sweet chocolate chips.
Brussel Sprout Hash: not really sure what to call this so I’ll go with “hash” for now - I love this as a little condiment on a breakfast sandwich or for eggs benny, or even as a brunch side. I start with 2-3 slices of bacon chopped, cooking until crisp in a pan and then removing, keeping the fat in the pan. I then add diced onion and cook in the bacon fat for a few mins, then add in shaved Brussels sprouts, cooking over medium heat until they are tender and starting to char a bit. Season with salt, pepper and crushed red pepper flakes, then add in a touch of apple cider vinegar and maple syrup (like maybe a tbsp of vinegar, and a tsp of maple syrup depending on how many Brussels you had? I just eye-ball it and taste). Add back in the cooked bacon. The vinegar and syrup should sizzle and make a kind of warm vinaigrette for the Brussels.
Drinking
Listening
For Emma - Eau Claire Memorial Jazz I, Justin Vernon
Using
Farm Boy. I went to Ottawa this weekend to visit my dear friend and there is a Farm Boy around the corner from her place. Our dinners centred around FB (and dumplings?) - Friday night we did their frozen pierogis, Saturday night we did their frozen pork dumplings and housemade spring rolls. Of course, the spicy edamame dip was there (and pimento dip!) plus their pita crackers. Their stuff is just so good!
Thinking
About rhubarb. I went to Nordik spa this weekend and they had an apple-rhubarb butter on their cheese board - wowow, I love the almost-sour-candy-tang of rhubarb and can’t wait to get baking with it soon.
Laughing
Have a great week,
Kaleigh