Food again!
(pictured above: Taylor’s triple-veggie cheeseburger slider with tomato and pea shoots on a ciabatta bun)
Breakfast/Brunch
Saturday, August 13th
scrambled eggs, toasted ciabatta buns and rosemary potatoes
Sunday, August 14th
wildberry panettone french toast at Glowbal
Wednesday, August 17th
chocolate chip waffle & raspberry lemonade
Dinner
Friday, August 12th
sweet & sour tofu with rice
I used fresh pineapple for this instead of canned and it was 1,000% more delicious than my last sweet & sour dish (back in January I think). The tofu was breaded with panko crumbs and fried in oil. I used three peppers (red, orange and yellow) as well as two different kinds of sweet & sour sauce and the juice of one orange.
Tuesday, August 16th
veggie sliders with purple potato chips
To make the veggie slider patties I cut circles out of some regular Yves patties with a cookie cutter, then hand-formed more patties by smooshing the scraps together so there was no waste. For the chips I thinly sliced purple potatoes, brushed them with olive oil and sprinkled them with smoked salt, then baked at 425°F for 30 minutes, turning after 15.
Snack
Friday, August 12th
cherry-blackberry-lime smoothie
Monday, August 15th
fresh pineapple (left over from Friday night)
Tuesday, August 16th
blackberry smoothie
I made one of these for Sym but she didn’t finish it, so I put it in the fridge to save for making popsicles. By the next day it had started to gel- I think I may have accidentally made jam O__o Note to self: make jam.
omg those sliders look so good! i love pea shoots.
They were awesome! Pea shoots are my favorite.
yummy week! i’ve gotta start doing thing that are more fun w/ my produce bin… as of right now, i’ve got a lot of leafy greens. it’s 3am here, but i just slept for 11 hours, so sauteed kale may be in order soon.
also, are you familar w/ freezer jam? i think you’d be a fan.
No, what’s freezer jam??
It’s jam that you freeze or refrigerate instead of setting for shelf storage. There’s usually no heat needed, and they generally use less sugar than regular jams. You also don’t have to use the normal canning sterilization methods with freezer jams, so it’s great for warmer weather when you don’t want to bothered with that.
I’ve made traditional jam, but I want to try to tweak this recipe for peach freezer jam while stone fruit is still in season here: http://www.eatingwell.com/recipes/peach_jam.html
yummm. everything looks so delicious!
Thanks!!
I’m about to raid the blackberry bushes around the apartment complex and it’s going to be jam/smoothie/pie/cobbler CENTRAL at my house. I get an absurd amount of enjoyment out of making jam, especially adding booze. 😀
Growing up we had a huge blackberry hedge around our garden, it was amazing.