I'm doing pretty well, I think. And it's not as hard as you would imagine with all the fresh veggies from my own backyard and the farmer's market pouring in. I'm actually really glad I did this because it is forcing me to use those more that I would normally, and in more creative ways.
Although I didn't take pictures of what I ate for breakfast or lunch, it was meatless, too, I should note. For breakfast I had either oatmeal or cantelope (local, therefore safe from the recall) and a hardboiled egg. For lunch, I had a sald and vegetable soup I had frozen, or leftover beans and cornbread.
Here's what I had for dinner last week:
Late friday afternoon, I got home from Chicago. I could not wait to see what was growing in my garden. I had a couple yellow squash ready to pick and some cucumbers. I threw some sauted squash, onions and tomatoes together with some smoked paprika and called it "Spanish squash skillet." It was actually better leftover the next day after the flavors had time to permeate the veggies. I made some quick polenta on the side to eat with it. I wish I remembered exactly what I put in it. I'll try it again since it was pretty good, and put the recipe on the blog. I promise!
|Spaghetti squash and mint pesto|
A good friend sent me several spaghetti squash from her garden. I have had mixed results making spaghetti squash in the past, but I do like it, so I gave it a whirl again. This time I put mint pesto and peas in it--and it was awesome! Topped with a little grated parm and some cucumbers from my garden on the side. Mmmmm!
Sunday evening I had family over and made a huge antipasti spread. I had planned on making caponata with crusty bread for dinner one evening, and I had some giardiniera that I canned last summer that needed finished off. So, I bought some cheese and some soppressata (to satisfy the meateaters that were coming to visit). I toasted some ciabatta slices and put some minced garlic in some extra virgin olive oil for dipping. Volia! Dinner was served! Everyone was satisfied and full.
Monday: Penne with Golden tomato sauce, which I've made before. It's from the 101 Cookbooks blog, which I adore. And it is so easy. You can make the sauce while the pasta cooks. For real.
|Penne with Golden Tomato Sauce|
|Good ol' beans and cornbread|
I was planning to cook something, but I realize I somehow ended up with a lot of salad for lunches this week, so I just had one for dinner. Sunday afternoon, I also made soup for lunch this week. I made vegetable lentil soup, a Mark Bittman recipe from his Food Matters cookbook. I love this guy's column in the New York Times. For only a few simple ingredients, the soup is surprisingly tasty! I hope it gets better as leftovers!