There wasn’t a ton of cooking last week as I spent a large part of it out of town and at the beach. Even though I had a full kitchen at my disposal, it felt great just to eat fruit for breakfast, and leave lunch and dinner in someone else’s hands (thanks, Mom!!!).
BLTs with melon. This meal came almost entirely from the farmer’s market and my laziness. The BLTs I made a few weeks ago were just so delightful, they begged to be made again this summer. We went a step further though, and at Will’s suggestion grilled the bread in the pan in some bacon fat. Maybe there’s time to fit these in once more before tomato season ends…. Just BLTs didn’t seem like a complete dinner, so I also cut up a tiny, sweet sugar cube melon to go alongside.
Burrito bowls. This was a meal to use up as many things in the fridge as possible. I had leftover beans from last week’s stuffed peppers plus pork loin that came home from the Cape with us, rice (made with chicken stock that needed to vacate the freezer), roasted corn, shredded summer squash, and topped fresh tomato salsa (tomatoes, hot peppers, salt, pepper, lime).
On Friday I brought a simple appetizer of melon wrapped in prosciutto to a family dinner. simple is best right now!