This week, Marcus and I had a lot of things on the calendar and schedules running in completely opposite directions. So a decent part of the week was dedicated to creating work lunches and dinners for myself. Sometimes, that’s just the way it goes.
Miscellaneous – Warm Cauliflower and Herbed Barley Salad
Hello, old friend. I remember that there was a period of time where I was eating this nearly weekly. For whatever reason, I decided that this stalwart would be a great lunchtime choice this week and it absolutely was. The veggie-carb-protein combination is satisfying, the lemon and parsley give the salad a really bright flavor.
Plus, this week I learned that you can cook barley by boiling it instead of steaming it. Visionary.
Tuesday – Asian Chicken Lettuce Wraps
Marcus was at frisbee and these lettuce wraps never, ever fail me. I deviate from the recipe by adding a diced zucchini to the mix, just to bulk it up and increase the veggie content. Top with a squiggle of sriracha and you are in business.
I decided that this week, we were going to take the grill out for it’s inaugural dinner of 2014. Which was super cute except for the part where we’re having a weird weather regression and mid-May is feeling more like…April. Or October. May? Is not being a team player.