I can’t believe it’s taken me this long to get time to sit down and write a post! The last two weeks have been so full of baking and cooking but I’ve had no time to write a thing about it. My husband and I actually baked cookies together for the first time and he took photos, so I do have evidence that food was coming out of our kitchen. Personally, I’m done with butter and sugar for a while, so the recipes won’t be showing up till later, but I couldn’t help sharing a few of the photos of them anyway.
And speaking of being done with butter, that’s going to carry over to this week’s menu too. We’ve been feasting and drinking and holidaying for weeks now, so it’s time for a bit of lighter fare. I feel like I could/should just drink water for a week to give my body a chance to catch up, but we all know that’s not going to happen. Besides that wouldn’t make for very interesting reading or photos, so real food it is. Which is where the produce section at PCC comes in. Lots of new citrus is in, blood oranges being one of my favorites, along with Cara-Cara oranges, so that made it easy to think about meals for the week with some refreshing, lighter ingredients and lots of vegetables. I have to say, as I walked amongst the aisles of beautiful produce, I felt very grateful to live where I do and have the bounty and variety of organic fruit and vegetables at my fingertips. And to be able to afford to enjoy them. It felt like a good way to start the new year taking a moment to be thankful for these small things. Now, on to trying to organize my kitchen and clean out the fridge!
Sunday: Lamb tagine with cous cous and sauteed dinosaur kale (follow recipe for sauteed broccolini, but use the kale instead)
Monday: a potluck dish for my friend’s house
Tuesday: Paninis and a blood orange, date salad (quick dinner because I’ve got a guitar lesson to go to)
Wednesday: Salmon nicoise (salmon with potatoes, beets, eggs and mixed greens)
Thursday: sole filets with a blood orange sauce, vegetables and french lentils
Friday: soba noodles and veggies with tofu (this recipe didn’t turn out well enough to post, so it’s still under construction before you’ll see it here…not quite a yuck, but not a yum either.)