Not going to sugar coat it, we ate out a lot this week. It was hard to avoid with Brandon traveling this week and me having meeting across town. There were also meeting with friends and a date night for the second week in a row (lucky us!).
Lunch: grain bowl salad
Charlotte's Lunch: apple sauce, Nutella on whole grain, dry apricots, cheese, strawberries, and almonds.
Dinner: Blue Apron's General Tso's Chicken. I have the tendency to impulsively purchase produce items and then struggle to come up with something to make. Some days I open our fridge like the contestants on Chopped open their mystery baskets and create something great in 30 minutes. This time the items were bok choy and daikon radish. I whipped out our paella pan because it was the only thing that could handle the three pounds of bok choy and allowed me to pan fry the chicken without having to batch it in a smaller pan.
The meal was delicious and has been officially added into rotation.
Breakfast: cereal, Eggo waffles with Nutella
Lunch: ham sandwiches.
Dinner: roasted sausage and veggies. I'm all about one sheet pan meals, especially when I have to run out the door to an event or client meeting.
Breakfast: cereal, Eggo waffles with Nutella, bananas
I had a morning meeting in South End with just enough time to finally check out Lincoln's Haberdashery. I, 100%, understand the obsession now. Think they'll let me move in?
Acme smoked salmon, house toast, cream cheese, dill, red onion, capers, and ikura.
Charlotte's Lunch: Nutella on whole wheat, cheese, salame, broccoli, and fruit gummies.
Dinner: Mini Italian meatloaves, orzo, and broccolini.
This was the second one sheet pan dinner of the week and a bit more complicated, but not so much that I wouldn't ever make them again.
Breakfast: Eggos with Nutella
Lunch: Living Burrito and a Matcha Maca with hemp milk from Living Kitchen. This was the first stop of several during an epic afternoon with my besties Katy, Erin, and Charlotte.
Sunflower seed refried beans, cauliflower rice, sprouts, pico de gallo guacamole and cashew sour cream wrapped in a collard leaf – served with fire and brimstone hot sauce.
Dinner: Nachos with BBQ beef brisket and a cheese quesadilla from Tin Kitchen.
Corn tortilla chips with goat cheese, salsa verde, scallions & sriracha.
Breakfast: yogurt bars.
Lunch: Japanese steak and shrimp chile ramen from Pei Wei. I recently signed up for their rewards program so the entree was free with the purchase of a large drink. Not a bad deal at all!
Wok-seared house-cut marinated flank steak, fresh-cooked shrimp and noodles in a spicy-savory Japanese sauce with minced garlic, red bell peppers, carrots, snap peas, onions, cilantro and lime.
Charlotte's Lunch: Nutella on whole wheat, cheese, tavern ham, carrots, almonds and dried cherries.
Sweet miso heritage pork belly, shaved cabbage, and pickled chilis.
Breakfast: protein pancakes with fresh berries and jam.
Lunch: Haberdish. Did you really expect us to go a week without eating there?!
Livermush Toast: set with Carolina gold rice, topped with mustard, molasses, bread & butter pickles.
Hot Side of the Day: sauteed baby kale and shaved carrots served with smoked pork in a honey glaze topped with crunchy benne seeds.
Sweet Potato Dumplings: hand-spooned with brown butter, sage, parm.
Dinner: Russian dumplings + leftovers.
Breakfast: cheese blintzes.
Lunch: arroz con pollo leftovers.
Dinner: mesquite pork loin, mashed potatoes, and corn.
Would anyone be interested in a recipe bank? I know our breakfasts and lunches are pretty repetitive but we tend to have more fun with dinner.