Dinner bell!
We got some last minute summer fare in with the artichokes!
And maybe slaw is in the same category, since I associate it with BBQs and picnics, but we seems to have it all year round since our CSA is forever providing us with cabbage.
I roasted the chicken and sausages in the oven and used the leftover portion (about half of a chicken breast and two sausages) to make a soup for lunches that week (I deglazed the juices from the bottom of the pan and then sautéed with with onion, carrots, celery, before adding more broth and noodles). Leftover makeover FTW.
I let V pick the side dishes for dinner this night and she wanted purple cauliflower and asparagus. How could I say no to that!? The cauli was so beautiful. I also pulled some cornbread mini muffins from the freezer to thaw while Kyle grilled the tri-tip.
Next up, salmon with white rice and a broccoli cashew stir fry.
I let the broccoli and nuts sizzle with sesame oil and tamari on high high heat so they blackened. I didn’t set the smoke detector off, but I did end up having to open all the windows downstairs to prevent that from happening. Eek!
I fried the salmon in coconut oil in a HOT skillet too and got a major burn on my arm when I flipped the fish and the oil splattered on me. It’s kinda nasty looking and I have a feeling it will take several weeks to heal. The salmon was delish though, so I guess that’s the price you pay. I love the crust the fish gets when it fries in coconut oil.
This was my second time making the “tempo quinoa power bowl” from RFCFES.
I have nearly convinced my entire fit4mom class to buy this book, so have I convinced you yet???
It’s a loose recipe – more like a suggestion on how to build a great combo – but I mostly followed their suggestions.
I started by making quinoa and roasting Brussels sprouts. Then I sauteed tempeh AND tofu (because the kids prefer tofu but the adults prefer tempeh).
Then I topped it all in the creamy ginger cashew sauce.
FAVEEEEEEE.
Next I made gnocchi with and tomato and zucchini shrimp saute.
The sauce had a bunch of random CSA leftovers in it, along with sun dried tomatoes and the oil they are packed in.
It could have been more like a soup because there was extra sauce (almost like a broth) that I served over it.
Last but not least, I made this lentil salad, with arugula, feta, and sunflower seeds tossed in a red wine vinaigrette.
But don’t think I’ve been neglecting my beloved chocolate stash!
Instead of taking photos of them to post here, I’ve actually been documenting my nightly sweet tooth on instagram stories. Turns out, many of my (real life) friends didn’t fully understand my commitment to the almighty cacao bean until I started sharing it there. So I decided to start a highlight tab so that everyone would be able to see my past selections. Much more organized that way. 😛 So now I will likely continue to post my desserts there rather than here.
