My Week in Food
After a few weeks of stumbling around for equilibrium, we’re starting to get into the school lunch groove. I find dips help when it comes to making veggies more enticing. Pulled together a homemade ranch number, which you’ll find both here and in my cookbook.
Making produce pretty also helps. Here I went a little Orange is the New Black on my kids. That there is a little salad with pre-shredded carrots, vinegar, a pinch of sugar and salt, raisins, and feta. Containers came home empty. Score.
I had to do my own to-go food this week, this time it was breakfast that needed to hit the road. Berries, walnuts and pumpkin seeds accompanied Siggi’s vanilla yogurt, which I love for its creamy texture and the fact that it has less than half the sugar of typical brands.
Which is a good things since this is what my middle child got up to while I was out: planned, shopped for, and baked up not just chocolate chip cookies, but chocolate chips with an Oreo on the inside. #overthetop.
Dinner with friends at the famous Tony’s Pizza Napoletana resulted in a leftover pizza lunch the next day. I added onto what was already pizza perfection by topping Tony’s with slabs of ripe tomato and piles of arugula. Tony, take note.
Inspired by this post on smoked Mozzarella sandwiches, I did ours open faced on whole grain walnut bread with a quick saute of red onions and spinach. Oh yeah.
Speaking of greens, love the advice on how to revive wilted lettuce I found over on Fooducate. Have a peek here.
Salad was the back-up player to a busy weeknight supper involving a bake potato bar with “clean out the fridge” toppings: the last of the sour cream, a nub of sharp cheddar, sliced scallions, half of a tub of cottage cheese, a couple of slices of bacon, crisped and crumbled. Easy.
Cycled this old favorite back into rotation: Creamy Carrot Mac and Cheese. I had expected leftovers. I was wrong.
Last weekend brought a visit to the Edible Schoolyard in Berkeley for the Yummy Supper book launch. Beyond inspired by the large and lush outdoor garden and teaching kitchen founded by Alice Waters. Here Virginia “founded” something all her own: plump passionfruit dangling from an arbor. I’m moving in.
These are Alice’s wise words painted on a giant wooden sign as you exit the yard. I most appreciated, “Set the table with care and respect” since it’s become a bit of a free-for-all on that front around here and a pretty table does make you want to stay a little while.
A friend gifted me this “just because” tea towel festooned with macarons. She said she thinks of me every time she sees the famous French cookies. Does that mean I’m Delicate and Sweet or Fragile and Cloying? I’ll opt for the former.
I’m seeing zucchini noodles everywhere these days, although I don’t own one of the gizmos that makes them. If I did, however, this recipe for Zucchini Noodles with Lemony Avocado Pesto would be first up on my cooking queue.
Also on my cooking queue is to fine-tune a recipe for baked applesauce donuts. It’s still a work in progress, so you might need to make due with these Pumpkin Ginger ones in the meantime. Recipe here. P.S. You can make the batter the night before and stash it in the fridge until morning.
How was your Week in Food?