You guys, I was a cooking machine this week. In addition to the below, I made a batch of channa masala for the freezer so that we have some things to eat when we get back from Italy. I also actioned a pan of salted brown butter rice krispie treats for a pot luck.
Miscellaneous – Garden Pie
On Sunday I realized that if I didn’t action something, I was going to be eating avocado toast for lunch all week and that didn’t sound super appealing because I have been eating toast for breakfast as of late. Garden pie to the rescue. Again. I feel like I get bonus points or something because I actually took a photo of it out of the oven versus in tupperware at my desk.
Wednesday – Mexican Chicken Salad with Taco Ranch Dressing from the Williams-Sonoma Bride & Groom First and Forever Cookbook
I am pretty sure that when Beka was in-town, she recommended this salad as a Meal To Make. So three months later, I took her advice! To make this dinner a little more husband-friendly, instead of dumping a straight can of rinsed black beans into the mix, I opted to make our favorite black beans. That was a pretty brilliant idea.
I think the real problem is that now that I know how to make Taco Ranch dressing, we will probably need to put it on Everything.
Thursday – Sesame Spiced Turkey Meatballs and Smashed Chickpea Salad from The Smitten Kitchen Cookbook and Roasted Broccoli
Embarrassing or not embarrassing: I think I ate like a half pound of roasted broccoli at dinner (AKA everything left on the cookie sheet after dinner). I have been hungry ALL week and this was just the icing on the cake. The rest of this meal was great (Marcus always raves about the chickpea salad), but the broccoli was just…really on point.