What I Ate This Week | Simple Summer Spaghetti and Salads

By Kiersten | Last Updated: May 31, 2014

Simple Summer Spaghetti

It’s Friday! Sweet, sweet Friday. I’ve been feeling a little stir crazy this week, which is never a good thing. Because when I get stir crazy, I do things like this:

Mochi on FacebookMochi really wanted that record deal, but alas, he did not get one million likes.

So yeah, I’m looking forward to the weekend and getting out and taking some time off next week for the holiday. I have so many things around the house that I want to get done, but haven’t had the chance because I’ve been so busy. Pictures to hang, porches to sweep, that kind of stuff. And I decided to make some easier meals this week because I needed a little break from cooking. I think I’m going to start putting salads on the menu more often because when you’re cooking 2-3 recipes a day, throwing together a salad for dinner is so nice!

Here’s what I ate this week:

Simple Summer SpaghettiSimple Summer Spaghetti from Rikki Snyder // I pinned this recipe last summer and finally got a chance to make it this week. I made it with whole wheat spaghetti and shredded Parmesan instead of the grated kind and it made for an easy, delicious meal.

Buckeye State Ice CreamBuckeye State Ice Cream from Jeni’s Splendid Ice Creams at Home // This was so good, we ate it right after it finished churning instead of freezing it first. It’s a honeyed peanut butter ice cream with dark chocolate. I put some pretzel pieces on top because that’s how I do.

The Perfect Summer SaladThe Perfect Summer Salad from A House in the Hills // Watercress + watermelon + pepitas. So simple, so refreshing, and super tasty. We had this for dinner on a hot day and it was perfect.

Watermelon Cucumber SlushWatermelon Cucumber Slush from Henry Happened // We had leftover watermelon after making the salad, so we used it for this recipe. I just want to drink a glass of this every afternoon all summer long.

Garlic-Lime Grilled CornGarlic-Lime Grilled Corn from Cooking Light // We bought some sweet white corn last weekend and made this as a side with a veggie burger recipe I’m working on developing. Very tasty!

Maple Ginger Blackberry MuffinsMaple-Ginger Raspberry Muffins from Baker By Nature // I’ve had my eye on this recipe for a while and since I had a massive amount of blackberries from the garden, I decided to use them in this instead of raspberries. I didn’t have enough crystallized ginger for the topping, but these were still gingery and delicious!

Blackberry & Mint Salad with Honey Lime DressingBlackberry & Mint Salad with Honey Lime Dressing from The Doctor’s Daughter // I left out the cheese and didn’t have whole almonds, but we loved this. The dressing was light and just sweet enough and the mint leaves, which I worried might be overwhelming, were perfect.

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Disclosure: The link to Amazon is an affiliate link, so if you ordered Jeni’s Splendid Ice Creams, I’d get a small percentage of the sale price for sending you over to Amazon.

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

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I always love your weekly round-up, and everything looks delicious this week! I am tempted to head to the grocery store ASAP to pick up a watermelon and some cucumbers-love that slushy!!

Awwwww!! I would have totally voted for Mochi! What a cutie pie. Looks like you’re getting a lot of use out of that blackberry crop. And I have to make that watermelon slush, which is healthier than this awesome smoothie made of watermelon and half-and-half that I drank as a teenager when I would go to Chinatown in NY.

OH MAN I LOVE THOSE SMOOTHIES! I think now I’m going to have to make a trip to the Chinese grocery store and get a smoothie with tapioca pearls. 🙂

Mochi IS beautiful, record deal or not! (and I didn’t even notice that he had only one eye until I read your post). Your summer eats look simple, easy and really good….looking forward to trying some.

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