These beauties landed on my front doorstep this week courtesy of Dry Creek Peach and Produce in Healdsburg, home to some mighty fine fruit. I had every intention of canning them, but quite a few landed in peach cocktails instead. Peach Pisco Sour recipe coming your way soon.
Reworked my wintery Chicken Tortilla Soup using summer produce insead. I swapped out the cabbage for two ears of corn and two diced pattypan squash, which went into the broth just a few minutes before serving. Blue corn tortilla chips and avocado finished the job.
Speaking of summer produce….anyone else have a garden full of zucchini? I’m putting these Parmesan Zucchini Sticks with Smoky Romesco from Cooking Light on my menu for the week.
Favorite new find at Trader Joe’s: whole wheat Middle Eastern flatbread. They’re about the size of a small flour tortilla, a little thicker….
and work like magic as a quick pizza crust for individual pies. These went into the lunch boxes with great success.
Another great success was finding new uses for time-tested pantry items. In this case, we stirred rolled oats, yogurt, and honey into a face mask for two very relaxed young ladies. They voted the mask not just beautifying, but tasty, too.
So I made it for breakfast a few days later: 1/2 cup Greek yogurt, 1/2 cup oats, 2 tablespoons milk, 2 teaspoons honey, mix well and top with fresh fruit. Turns out the kids preferred it on their faces to the breakfast table.
This open-faced breakfast sandwich was a bigger hit: one whole grain toaster waffle topped with Greek yogurt and slices from some of those white peaches (they didn’t ALL go into those cocktails).
Moving onto lunch, my friend Suzanne nabbed this vintage lunch box pamphlet for me, chock full of throwback lunch packing ideas.
A little more current and kind of exciting on the school lunch front has been getting photos from friends who have spied Best Lunch Box Ever in shops everywhere from Jackson Hole, Wyoming to Durango, Colorado.
How was your Week in Food?