My Week in Food

Started the week off on a sweet note since we were assigned dessert for a family potluck. With strawberry season in full swing (hope that’s the case where you are, too), I crowned this lovely Lemon Yogurt Cake with plenty of berries and a spoonful of yogurt cream. Delish.

The next morning I needed a power breakfast, since it was Day One of a six-day photo shoot for my cookbook. This Creamy Green Walnut Shake did the trick (I subbed in mango for pear and didn’t bother to strain the walnuts through a cheesecloth, just tossed the water and walnuts into the blender).

Then it was full-speed launch into photo shoot mode, starting with a breakfast BLT.
Followed by a Raspberry Breakfast Pop (modeled by Virginia with the talented Erin Scott behind the camera).

And a big pan of Huevos Rancheros.

When the shoot was over, I was left with scrumptious props, but no desire for serious cooking for a few days.

Which meant simple tostadas with beans, slaw, and sriracha.

A salmon curry using the no-brainer instructions on the my jar of Thai Kitchen red curry paste.

And no-fuss after school snacks.

By mid-week I started to get my groove back and tried this baked- egg-in-an-avocado number. Conclusion: it’s pretty cute, but I prefer my eggs warm and my avocados cold.