The end of summer means the beginning of fall, so September’s WIAW theme is oh-so-appropriate.
I had a lot of berries this week thanks to a sale on Driscoll’s raspberries and a last minute blueberry purchase for babysitting. I still have plenty of bananas that I’ll probably use over the next couple of days, so fruit is the name of the game lately. I have also been enjoying lots of nut butter and the oatmeal I got in my Foodie Pen Pals box. I don’t usually remember to take pictures of my coffee, but I managed to get one this week. Yes, that is a Harry Potter mug. It’s quite possibly the best thing I’ve ever purchased for myself (well, outside of my car). I have coffee in it every day and the words in the picture appear when it is filled with hot liquid and disappear when the mug is cold.
A couple of times this week I had variations of my Avocado Lettuce Wraps, but my favorite lunch was probably the day I resisted the urge to order a meatball sub and instead made a tempeh variation with cherry tomatoes and a smear of Greek yogurt in place of cheese. Can you guess which two days we were babysitting? The kids love their chicken nuggets and Annie’s shells and cheese! For work I took a couple of massaged kale salads with a variety of veggies (cucumbers, peppers, and tomatoes).
Dinners this week involved a lot of experimentation. One of the kids’ favorites is wagon wheels, so I used some of the leftover mini wheel shaped pasta in a dinner that used avocado as a sauce with chunks of cherry tomato, curry powder, mushrooms, and garlic. Another night I made a tempeh and broccoli slaw veggie burger to go with my Baked Curry and Rosemary Sweet Potato Fries, which was delicious but still needs tweaked just a bit. I always keep a lot of tomatoes in the house, so you’ll often see them in my meals. I used a pita and Daiya cheese to make a mushroom and tomato quesadilla one night and another night made a frittata using tomatoes, eggplant, and cilantro. Finally I used the remainder of the eggplant from my organic produce box to make a spaghetti squash dish with roasted tomatoes and eggplant. There’s nothing like a week when the food experiments are all successful!
What are some of your food staples? Do you find yourself using the same ingredients over and over in the course of a week either out of convenience or taste?