My Week in Food
We had a bit of a heat wave this week, so I did up a batch of Blueberry Super Food Smoothies to fill and freeze in pop molds. Nobody guessed there was all kinds of goodness in there, just that they were good.
We also fired up the barbecue for an outdoor dinner of grilled shrimp with this Mango Salsa from Cooking Light.
It was too hot for a cooked meal when friends stopped in for a visit, so I pulled together a grown-up snack spread: ricotta with olive oil, thyme and grilled bread, spring carrots and radishes, proscuitto, cherries, apricots, almonds. Such prettiness.
This was a far more humble snack that I made for the kids one afternoon. Creamy cottage cheese dip will never be sexy, but it will always be a favorite.
These open-faced “sloppy Jane” sandwiches made for a simple supper using leftover ricotta, leftover meat sauce, sauteed kale, and Parmesan, all warmed under a broiler. Excellent.
Even with end-of-school-year-burnout, these peanut butter and sliced strawberry sandwiches were sort of fun to make.
This was even better … a grown-up-lunch made by friends following a “let’s play hooky” Thursday morning hike. Lucky me.
Speaking of lunch-box burnout, if you haven’t seen this funny photo commentary comparing the start of the school year to the end, it may make you giggle in recognition.
And last but not least on the subject of lunch, if you have enjoyed my cookbook, and feel so inclined to write an Amazon review, I’d be most grateful.
How was your Week in Food?