Recent Eats

 Hello! I just thought I'd try to inspire you for some cooking ideas this next week.  I always like to see what others are cooking and eating as well.  It's a cold snowy morning and I'm  quite thankful I don't need to go anywhere today really.  It's time to hunker down, cook and  blog.   As I write this I have crème brulé in my oven for dessert tonight and I started marinating my rack of lamb for dinner.  It was  our 26th anniversary the other day and we thought we'd make ourselves a lovely dinner tonight.  We will be drinking a Bordeaux. On with the eats.

Breakfast: I just want to prove I don't always  eat eggs for breakfast.  I really do love them. Today I made teff  pancakes with maple butter, grapefruit and cherry and spinach smoothie topped with cacao nibs.  The pancakes are from Run Fast Eat Slow by Shalane  Flannigan.  I recommend at least picking this book up from your local library to check out.  It has a lot of great recipes.                                                                   

I do love my Smucker's  all natural peanut butter or Costco all natural peanut butter.  Here I had it with sourdough toast and my rhubarb jam and the smoothie, day one. 

Of course what breakfast would be complete without an egg pic.  I love putting a sunny side up egg on leftover roasted veggies, and who can complain about avocado toast and everything seasoning?

For some of my lunches I made sesame chick peas.  I put them on cauliflower rice which I topped with grated carrots (or another veggie), arugula and avocado and more sesame seeds.   Yum.  For work I put the avocado and the arugula  in a separate container and topped the rice mixture after I heated it up. 

I also tried a new veggie recipe for turnips. I roasted them and topped with a caper raisin vinaigrette. The recipe is in Six Seasons. Joshua McFadden has a lot of creative recipes with vegetables or that are veggie heavy yet still contain meat or chicken.  

For dinner last week, we had Mexican rice. It's similar to stir fried rice yet with some different flavors. Honestly this could be a B, L or D. The corn was from last summer and the lettuce is local Wisconsin grown, Superior Farms. Of course the eggs are local too. 

I hope this post inspires you to create a week of delightful eats.

Bon Appétit!

And as always with love from the Midwest,

Beth