Not having leftovers last week made it really hard to continue our streak of eating at home exclusively, so I may have gone a little overboard this weekend to compensate. It felt good to stock the fridge and pantry. I made pickled red onions, pickled peppers, a large batch of black beans, vegetarian chili, summer minestrone, cold brew, simple syrup (for sweetening our lovely cold brew), croutons, honeydew agua fresca, lemon-garlic vinaigrette, and salsa. Phew!
In the kitchen, I’ll be working on changing up our breakfast routine, making the 8yo’s lunches more substantive and putting together a picnic for our evening at Auditorium Shores on Wednesday.
Spaghetti | Salads with Lemon-Garlic Vinaigrette
Field Roast Frankfurters with Vegetarian Chile | Quinoa Cakes | Pasta Salad
FLTs | Chickpea, Barley & Zucchini Salad
Soba Noodles | Peppered Tofu Crisps | Mixed Fresh Veggies
Banana Oat Muffins
More Popsicles (Simple Watermelon & Honeydew)
Oatmeal in Jars
Hoping for a light week of work and wishing the same for all of you. Happy 4th of July (and Canada Day Observed)!