Back by popular demand, our next few dinners on deck. My favorite thing we ate last week? The spinach and mushroom lasagna. I even made my own noodles with the pasta maker I got for my birthday, and they turned out amazing. The spring vegetable paella also turned out fabulous, even though I didn’t remember to get pimientos and threw in some saffron for extra flavor. We ate it with fried eggs, and Claire had like 3 helpings! We still haven’t eaten all the meals I planned last week, so we’ll be having the cauliflower and chickpea tacos this week for sure.
Other things we’ll be eating this week (note, if you’re viewing this in an RSS reader, you may need to click through to see embedded images and be able to click through to recipes):
We’ll likely have this potato tortilla with a side of salad and some olives and cheese, pretend we’re in Spain:
Recently our girls have been liking roasted brussels sprouts, so I think this is worth a try:
Might make a bean and corn salad to serve on the side with these tostadas:
We’re also hosting a Friday Night Meatballs this week (with eggplant based “meatballs” since we gave up meat for Lent–I may even try to write up my recipe for these, so look for it next week) and planning to go to our friends’ house for dinner another night, so that’s it for this week’s plans!
In other food news, my love for Michael Pollan is well-documented, so you won’t be shocked to learn that I love his docu-series “Cooked” on Netflix. On the night we watched the third episode, I immediately got up and mixed up some bread dough because I was so inspired! Check it out, for sure!