There’s a grocery store here called Earth Fare and this week they had a coupon that got you two free pineapples if you spent $10. You cannot pass up free pineapple! You just can’t! So this week has been all about using pineapple. What can we do with pineapple?! Put it in French toast! Throw it in smoothies!
Feed it to the cats!
Here’s what I ate this week:
Coconut French Toast with Grilled Pineapple from Cooking Light // …and this was the first thing we did with all that pineapple. Chris made this recipe for dinner on Sunday. Coconut French Toast! Grilled Pineapple! It goes without saying that this was absolutely delicious, right?
Stout Mac and Cheese from Cooking Light // As soon as I saw this recipe, I knew I had to make it soon. Chris liked it more than I did–it was a little too much beer for me. But it was still pretty good. I used Field Roast Italian sausage in it, topped it with a little parm, and replaced the Velveeta with additional sharp cheddar.
Pineapple Tangerine Green Smoothie // More pineapple! I made this smoothie with two Honey Murcott tangerines (they are small!), about 1/4 cup of pineapple, vanilla coconut milk, a big handful of spinach, and a teaspoon of Natural Vitality’s Plant-Sourced Minerals (which I received a sample of this week). I always hit an afternoon wall of sleepiness and hunger and smoothies seem to really help me get past them.
Tabbouleh with Mint and Pistachios from Vegetarian Times // I had mint leaves to use up from a recipe I decided not to make and this tabbouleh recipe conveniently used all of them. I love tabbouleh and this is probably the best one I’ve ever had, thanks to the pistachios.
Roasted Sweet Potatoes and Pineapple from Everyday Food // This is a weird combination, yes, but it was so good. There’s cayenne in this, so it’s spicy too.
Rotini, Field Roast Italian Sausage, and Roasted Broccoli // My favorite thrown together pasta meal with the addition of Field Roast sausage. Before I started food blogging, we probably had some variation of this pasta + roasted veggies thing once a week.
Asian Cabbage Slaw from Everyday Food // We had leftover cabbage in the fridge, so we used it for this. Next time I make it, I think I’d use it as a topping for tofu sandwiches.
New Recipes Every Week!Get email updates from Oh My Veggies