Is there anything better than the pristinely smooth top of a new jar of nut butter?? 2020 may have a low bar, but the answer is still no any time you ask me.
I’ve been meaning to show you this new jar I opened last week. It’s been on my shelf for a while, but I don’t like having 10 nut butter jars open at once, so I was happy to finally give it a try. It’s wonderful! I rarely get the no stir kinds of nut butter, so it was a welcome change not having to mix the separated oil on the top into the rest of it before taking a scoop.
The coconut flavor is the best part. I love coconut in combo with peanut and almond butter so much. It reminds me of the Earth Balance peanut butter and coconut butter spread. There is a subtle cocoa flavor too, but it’s not as present as the name suggests. 10/10 would recommend. Definitely a great topping for my zucchini oat bake.
I went back to my beloved grain bowl salads for lunches this week.
This time I used farro, but otherwise it was basically the same as always.
The figs are disappearing fast, which is so sad. That’s the sign that school is starting up. I have distinct memories of picking the last figs off the trees on our first bike commutes of the year. No bike commutes in the foreseeable future though…
I alternated pecans with walnuts based on what I had. And then sometimes I even used both.
I missed this salad so much! [I realize it’s probably only been a month since I’ve had it, but I used to make it nearly every day, so that’s a big change]
It’s so nice to have things all prepped and ready to go, so the fact that I can make a HUGE bowl of this in advance is key. I only add the candied nuts and cheese to each bowl right before I serve it. And figs if I’m using them.
Luckily, our new yard will have a lemon tree (if things ever progress…) so I will have an endless supply for my favorite lemon miso dressing. I’m actually STILL using fresh meyer lemon juice from all our friends/neighbor’s trees even now. I had juiced and frozen a ton back in May, but that’s almost used up, but I have a few more lemons that are still in the fridge waiting to be juiced if you can even believe it. Bumper crops of citrus in summer! Who’da thought!
Speaking of our backyard…the awning is finally built! This is a big step as it means a lot of others things can happen now that were held up by this delay (we were waiting on some parts to come in). However, now that the air is so bad, nobody can work. So we are in a holding pattern. Again.
After complaining about it last week, I was finally able to get my hands on my favorite extra firm tofu so I made a broccoli and tofu stir fry, which I served over white rice with a sesame tamari miso dressing.
I don’t quite remember what else it had in it, but it was definitely sesame oil, olive oil, miso paste, maple syrup, and tamari.
You are special today!
We had no actual occasion to celebrate, but this was the only serving platter that was the right size, so I made up a reason. Hooray for random reasons to create joy!
The roasted potatoes were one of the side dishes for this dinner, which also included sautéed Brussels sprouts and salmon.
And since we had an abundance of peaches, why not make a chicken and peach bowl?!
I cooked sauteed chicken thighs and halved or quartered peaches in basil infused olive oil and then served it with wheat berries and fresh basil.
First time frying cheese and I’m a convert!
Ok, so I’ve been meaning to try halloumi for a while now, because it sounds really good. Salty briny goat and sheep cheese cooked in a pan?! What’s not to love!?
We had it with falafel, pita, hummus and leftover pesto zucchini.
And that’s a wrap on my meals from the week.
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