Last Week I Cooked….

Last Week I Cooked... - Vegetal MattersChicken parm meatballs with garlic bread and salad. These won’t ever replace meatballs or chicken parm, but as a fast meal they earn their own place. I’m not going to go so far to say this is my “perfect” garlic bread. It didn’t quite have the punch of garlic I wanted, but I think that could have been because I didn’t cook the garlic in the butter long enough so I’ll give it another try. The salad was essentially everything leftover from the previous weeks veg sandwiches, chopped up with a lemon vinaigrette.

Last Week I Cooked... - Vegetal MattersQuinoa cauliflower patties with za’atar roasted carrots (from Bowl + Spoon) and kale and cabbage salad. I’ve made these patties many times before. I love eating them, but never look forward to cooking them because it takes so long to fry the patties and they do not stay together well. Somehow it took me until now to realize I could just bake the whole lot. They weren’t as pretty as the pan-fried version, but the taste was all there. I roasted them for about 20 minutes at 400F (which is how long and hot the carrots needed to be in). It was the first time I made these carrots (also one of Sara’s recipes) and loved the feta and tahini topping. The salad was just tossed in lemon juice and olive oil.

Last Week I Cooked... - Vegetal MattersSalad with hard-boiled eggs, tuna, and Dijon vinaigrette. The base of this salad is all of the green things that were in the fridge: kale, cabbage, and pea shoots. I added in a bit of red onion, tossed it in a vinaigrette with lemon juice, olive oil, Dijon mustard, grated garlic, and a tiny bit of honey. Egg and tuna made this into dinner, and it was a great one.

Last Week I Cooked... - Vegetal MattersBurgers with bleu cheese, grilled onions and tomato, and grilled sweet potato fries. Classic and delightful. The burgers were seasoned with salt, pepper, and garlic powder. I grilled the tomato halves then sliced them for the burgers. The sweet potatoes I punctured and then cooked in the microwave before slicing and seasoning them to grill.

Breakfasts this week included many iterations of tacos and burritos. Basically last weekend’s taco dinner leftovers, but with less of the traditional fillings and plus eggs. 

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