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:
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 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 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 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 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 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 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 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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For those of you who live in the Raleigh/Durham/Chapel Hill area, Triangle Raw Foods is running an Indiegogo campaign to raise funds to open a cafe. This? Would be amazing. Especially for those of us (like me!) who live outside of their delivery areas. Donating $25 or more will get you all kinds of benefits, like discounts, free desserts, and cooking classes. Not to mention the satisfaction of knowing you helped make a raw, vegan cafe happen in the Triangle! If you’d like to contribute, check out the TRF Organic Raw Food Kitchen and Cafe page on Indiegogo.
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.
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