Back to normal! I can barely contain my excitement! I’m finished with the recipe part of my cookbook, which means we don’t have to eat cookbook food all the time. The cookbook food was delicious, of course! But sometimes it’s nice to be able to say, “I’m not hungry for a big dinner tonight. Let’s have a salad.” And sometimes it’s nice not to have to cook all weekend long. (Or always it’s nice not to have to cook all weekend long.)
Weekends! I missed you! Weeeeekends!
And no more 2 hour long grocery trips! What will I do with those 2 hours every week?! Probably vote in TMZ polls and then feel shame for voting in TMZ polls and post pictures of my cats on Facebook. So trust that those 2 extra hours will be well-spent.
Here’s what I ate this week:
Peach and Kale Salad with Maple Miso Vinaigrette from Rawmazing // I forgot that peaches aren’t really in season anymore, but luckily there were a few stray peaches at the grocery store so I snapped them up for this salad. I think apples or pears would be delicious in this too though. You all know I’m picky about my salads, but this is the kind I love–it’s got nuts to keep me full, fruit to add some sweetness, and it’s made with kale. Kale salads are the best salads!
Baked Farmers Market Taquitos // I sautéed some corn, zucchini, and cherry tomatoes with a little garlic, stirred in some pepper jack cheese and let it get melty, then stuffed this into warmed corn tortillas. (Don’t skip the warming part! If you do, the tortillas are likely to break.) Spray or brush the taquitos with oil, put them in a baking dish, and bake them at 425º for 10-15 minutes, until they’re crispy. Easy!
Pulled Cauliflower BBQ Sandwiches from Beard & Bonnet // I mentioned that I wanted to make these two weeks ago and this weekend I finally did it. Delicious! The pulled cauliflower is kind of the same concept as a cauliflower crust for a pizza–you put a thin layer of the cauliflower mixture on a baking sheet, bake it until it’s dry, then break it into pieces.
Raw Falafel from Triangle Raw Foods // If you live in the Raleigh/Durham area, you’ll be happy to know that Triangle Raw Foods is selling their raw meals at local Whole Foods now. Woo hoo! Since I live so far from their Raleigh pick-up, I’m pretty excited about this. I bought a package of their raw falafel with tzatziki last weekend and ended up splitting them with Chris because they were so filling. This is definitely my new favorite from TRF–the falafel are dense, hearty, and perfectly spiced and the tangy tzatziki is delicious on top.
Garlicky Oven Fries // I love this recipe. It’s hard to get oven fries to be as crispy as deep-fried fries, but these come pretty darn close. I made a big batch of homemade ketchup for the cookbook, so we tested it out with a batch of baked fries.
Homemade Zucchini & Italian Sausage Pizza // I had leftover Field Roast Italian Sausage from my Sweet Corn, Sausage & Thyme Pizza and since I also had a pizza crust recipe that needed testing, I figured I’d use it as a pizza topping again. After I made this, I realized it was the first time I’ve made homemade pizza with a tomato sauce. Isn’t that crazy?! I make my own pizza all the time, but I always use some kind of non-traditional sauce. So this is a bit of a milestone. (Oh, and the picture is terrible because my camera was out of batteries and I had to use my iPad. In case you were wondering and/or judging.)
Raw Sweet Potato Mushroom Sliders from Rawmazing // After the pizza and fries, we were in the mood for lighter things this week, hence all the raw stuff. One of the things that kept me from experimenting with raw foods was the whole dehydrator thing, but I bought a cheap one to start out with and I’m pretty happy with it. Instead of a bun, I served these sliders on lettuce and topped them with cashew cream and sprouts. They were unbelievably tasty! If you don’t have a dehydrator, they could easily be made in an oven too (they won’t be raw, but they’ll still be delicious).
Since it’s mid-September, I think it’s safe to say that summer veggie season is over, so I’ve changed out my In Season sidebar link to to fall recipes. So long corn! Hello winter squash! If you’re looking for more fall ideas, make sure you follow my Fall Recipes board on Pinterest too.
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