verbs vol. 93
last week's cooking activities
Cooking
Hetty Mckinnon’s Dumpling Salad: I saved this recipe last year and never got around to making it, but it’s been in the back of my mind since then. With tomatoes in season, this was a lovely way to use up veggies on hand. I threw in what was left of a cucumber and added some frozen corn to the pan with the dumplings. Instead of basil, I did some green onion for that fresh bite. I also added a touch of maple syrup to the dressing for some sweetness. A perfect, ‘throw together’ supper!
Other things I cooked:
Healthyavos chickpea pasta salad: I wrote about this a few newsletters back but this is in my regular rotation for work lunches. I added some fresh dill this week as I had some leftover to use up!
Sweet potato hash w/ eggs, zucchini, onion: I used the leftover roasted sweet potatoes from last week’s salmon plates, added in sliced zucchini, onion, and then eggs to make a breakfast hash for two of my work-from-home lunches. I ate this with cold ketchup for the perfect hot meal, cold condiment combo!
Tuna melt quesadilla: I am not the first person to do this but it felt revolutionary this week! I am trying to make my way through my freezer before I move house, so I made tuna melts with the frozen tortillas I had on hand (tortilla, cheese, tuna filling, tortilla all crisped up in a little olive oil).
Vodka sauce pasta + a fresh summery salad: I made my go-to vodka sauce (thanks to grossypelosi) with spelt pasta, and paired this with a salad of veggies from my local farmer grocer - leafy greens, sliced radishes, sliced avocado and orange segments. For the vinaigrette, I eyeballed some grainy mustard, lemon juice, apple cider vinegar, maple syrup, olive oil, salt n pep!
Eating
It’s finally feeling like summer in London so I love having a frozen treat at the end of the day. My latest obsession is this roasted strawberry ice cream with a spoonful of dark roast peanut butter, and some diced fresh strawberries.
Saving
Ottolenghi’s silken tofu salad - I’ve never really been intrigued to try silken tofu until watching this reel. I love the idea of a cold, refreshing salad like this, going to try for next week’s lunches!
Listening
Thinking
About home. I have a coworker travelling to Nova Scotia soon and I’ve begun to type up my recommendations for her. I have been overcome with a feeling of great pride and excitement that she is going to experience the magic of NS, but also a tinge of jealousy that she’ll be there sooner than me. I’m counting down the days to my next trip home (52 days!).
Laughing
Have a great week!
Kaleigh
Another great newsletter❤️