Cousins "food fighting" after swimming
Still swimming in the afternoons, trying to fit-in dinner and a walk before FitBoy's bedtime. It's been a challenge, so we're keeping it light and easy again this week.
With so many new recipes last week (and since I'm a day late posting this week), I'm sticking with some tried-and-trues:
- Sweet potato burritos
- Flatbread pizzas with pesto, greens and squash
- Gazpacho
- BLATs
Last week's highlights:
- Lemon cucumber tofu salad - this was a new recipe and we served it over brown rice. It was so good -- the dill was not overpowering in the least, and even with regular cucumbers, it was summery and fresh.
- Maple grilled tempeh - also a new recipe. I ended up sauteeing some beautiful chantrelles and serving all of it over leftover brown rice.
- Basil pesto with squash and veggies - used leftover basil and Italian parsley along with chevre and sunflower seeds for a twist on traditional pesto.
- Chickpea tacos - wow, another new recipe. Now I see what all the fuss is about. Next time I'll make more of the chickpeas for leftovers.
This week at the farm:
- Dill
- Cilantro
- Avocados
- Lettuce (loving the red leaf romaine)
- Tomatoes
- Chard or kale
- Onion
See you again over at Organizing Junkie's Menu Plan Monday. Welcome back, Chive Talkin' -- hope you enjoyed vacation!
