My Week in Food
The highlight of My Week in Food was harvesting this pretty mosaic of way too many lettuces from the garden. We are swimming in salads over here.
Piles of greens went into a double batch of Dash and Bella’s Arugula Spinach Pesto, with walnuts subbed in for pinenuts. Tip tops melted onto steaming pasta.
Even better for brunch the next day on whole grain toast topped with a soft cooked egg.
Check out what our babysitter Amy did with some of those salad greens: School lunch for the girls when Mr. Mom’s Kitchen and I were on date night. Looks like I got competition.
Trying to hold my own with this one a day later. Pretty pretty.
Speaking of pretty, Virginia crafted dessert when we had the grill going: warm peaches with creme fraiche and raspberries. Apparently she’s onto the savory dessert trend with that cilantro garnish.
Not so pretty were these Amaranth Peanut Butter Cookies gone very wrong. Isabelle’s comment that the test batch tasted like dog biscuits gave me an idea. I pulled out the cookie cutters and baked the rest of the batter for our pint-sized pooch.
After seeing that Common Sense Media gave the movie Fed Up the green light for kids, I decided to pop some popcorn and take them to see it. We were the only ones in the theater having snacks (perhaps not a surprise in a move condemning the food industry) and the film, frankly, freaked my crew out. We left after 10 minutes.
We rolled into Memorial Day Weekend with the requisite burgers. Got a little fancy by folding shallots, rosemary, oregano, and thyme into the meat before it hit the grill. Sharp Cheddar, always.
Rosie did us proud with a Memorial Day dessert: Blueberry Crumb Bars from Smitten Kitchen. We were a little short on blueberries, so filled in with apricots.
Made Spaghetti Cacio e Pepe, an old favorite, for supper one busy weeknight. I cut the amount of pepper in half to accomodate the younger palates at the table. Thumbs up all around.
This was breakfast all week: a variation on Dark Chocolate Muesli using equal parts spelt flakes and oats and dehydrated strawberries instead of dried fruit. LOVE.
More strawberries for breakfast, this time cooked down with rhubarb over Greek yogurt. Can’t get enough of that rhubarb.
How was your Week in Food?