Since we only had one dinner at home this week, you had better believe that I tried to make it count (and to make the leftovers last!).
I was inspired by this recipe from Melissa D’Arabian and then this one from Ina Garten. After realizing that I couldn’t even remember the last time we had pasta for dinner (or any meal), it only seemed right that we would make this dish happen.
Even though we only had the time to cook one proper dinner this week, I was banking on the fact that this sort of pasta-arrangement would give me the opportunity to use almost all of the produce that we picked up at the farm over the weekend. Orange grape tomatoes? In. Peaches n’ Cream sweet corn? In.
As far as the zucchini salad goes, this is our second-run with it. I actioned it last week as a test. What sort of test? One to see if Marcus would eat zucchini in any incarnation. For the record, if it’s cooked, he’ll eat it without prodding. In a show of celebration and solidarity, I promised him that I wouldn’t force uncooked zucchini on him. Ever.
Our modifications: I didn’t add any balsamic vinegar (or any acid for that matter) into the zucchini salad. I just wasn’t in the mood for the tang, and the dish really didn’t need anything else. I feel like the smokiness from the grill kind of covered all of our bases there.
Wednesday – Spreads Dinner
About a month ago, I was musing on Twitter about what my dinner plan was going to be, since Marcus wasn’t going to be home for this reason or that. Midway-through the meal I ended up making (I think it involved some incarnation of a soft-fried egg), Nina suggested a spreads dinner.
What is spreads dinner, you ask? It’s such a simple concept, and yet when she shared it with me, my mind was blown. You source some bread (baguette is suggested, but really anything will do) and you create a buffet for yourself of all of the spreadable goods in your house. Nutella, jams, nut butters, soft cheeses, pates and other meats…If you can name it, it should probably be involved.
So when Nina suggested a picnic-style spreads dinner-extravaganza, I leapt at the chance. If spreading by oneself is good, then spreading ensemble is obviously better.
While we were in the middle of the madness (our meal included baguette, fig jam, goat cheese, gouda, brie, and Nutella to name a few), Nina took a moment to introduce me to the wonder that is Speculoos.
From my understanding, it’s the European cousin of Biscoff Spread (Kate, can you figure out how to make this one for a Make-It Monday?).
The verdict? It tastes exactly like Teddy Grahams. I always thought that the idea of grinding a cookie into a spread was a little bit creepy. Like, would it be akin to crunchy peanut butter? Or would I be totally freaked out by an absence of crunch? It was simply glorious.
I needed a jar of my own like, yesterday.
Have you ever tried Speculoos or Biscoff Spread?
What’s your go-to meal when you’re crossing your fingers for a week’s worth of leftovers?