Another busy Week in Food with a couple of cookbook events, lunch boxes to fill, and a kitchen that never seems to get clean. Here’s what it all looked like snapped with my i-phone:
Favorite new post-workout “antioxidant bomb”: 1/4 cup each frozen blueberries and frozen mango, 1/2 frozen banana, 1/2 cup plain almond milk (or any kinda milk you like), 1/4 cup plain Greek yogurt, 1 pitted Medjool date. Whirl. Top with a spoonful of toasted almonds.
I was kind of fired up about this stew for Sunday supper with friends using a lamb shoulder and homemade lamb broth until it hit me that the Irish son of a sheepherder was amongst our company. Making lamb stew for a sheepherder’s son? Felt a little bit like serving spaghetti to an Italian pasta maker.
The kids wondered what had come over their mother when I served this for dinner: Nachos! I made five piles of multi-grain tortilla chips on sheet pans and melted sharp Cheddar under a broiler. Topped each mound with turkey taco meat from this recipe, light sour cream, diced avocado, salsa and a giant cabbage slaw on the side. I like nachos as much as the next gal, just not the kind that comes out of a pump.
I was the one in for a surprise a few days later when I asked the kids what they wanted for dinner and one piped up, “red quinoa salad.” My immediate thought was, “this adventurous eating experiment is working!” This is what I made: red quinoa, arugula, carrots, feta, olive oil, lemon juice and zest, salt and pepper. Leftovers went into lunch boxes.
Another popular dinner were these juicy Pulled Pork Sandwiches on Friday night when the girls had a gaggle of friends over. Perfect for a crowd every time.
Who needs lemonade stands when you have …Jam Stands! We picked up this tiny jar of strawberry jam from Rowan, who was all of five, hawking homemade preserves outside his house just down the street.
After school snacks: a cored apple sliced and filled with sunflower butter and granola from Best Lunch Box Ever.
Everything is better on a skewer, no? Here, another after school snack of pineapple and the season’s first persimmon.
This was my lunch three days running: arugula, carrots, fennel, almonds, diced Parmesan, balsamic, olive oil, salt…sometimes with a chocolate chip cookie chaser.
Speaking of chocolate, I’m headed on a couple of work trips and plan to take a page from Aida Mollenkamp on her favorite travel treat: Date Coconut Cacao Nib Truffles. #betterthanasnackboxanyday
p.s. this pretty picture was not taken by my i-phone but by Aida herself
Had to share this goofy picture from my Macy’s Cellar demo where I was feeling a little “Janet Jackson” with that microphone. Don’t worry, I neither sang nor busted out my dance moves.
How was your week in food?