Nothing says Midwest summer night like corn on the cob and a B.L.T. It always brings back memories of swimming at the lake and dinners on the porch. I’ve done an awful job of representing my Midwest culture this summer as this is my first time having corn on the cob. But when I finally saw some organic, local corn I took full advantage.
The taster likes to cook it in some crazy way (a little milk and sugar in the water – anyone else ever heard of that?) I like mine straight up grilled. But what don’t I like grilled
? So we compromised and cooked it in the crazy water mixture and then finished it off on the grill.
It was perfect and totally hit the spot. Fresh organic (albiet white) bread, uncured bacon and local corn from WF’s and tomatoes and lettuce from the farmer’s market.
And instead of dinners on the porch, looking at trees, I now have this:
Beautiful sunsets in Minneapolis
My good friend Mary Beth
had told me about this market and so with my frequent Milwaukee trips recently I knew I had to get there. During my last visit
when I was with my Mom, we were a little too late and the market was already closed 😦
The Market consists of various little shops and then various food stations (kind of like a food court but MUCH nicer, with WAY better food!) They have sushi, an oyster bar, Mediterranean, Mexican, Wisconsin, bakery, etc. I was in heaven.
I started my day off at the Green Kitchen for a green juice. The juice consisted of apple, cucumber, lime and wheat grass. It was pretty good but I had really been hoping for my favorite combo.
We ended up going back for lunch with the parents before my cousins wedding so that we could each get what we were feeling (plus I was kind of obsessed with it by this point). I went with the Mediterranean flavors (per usual) and got a side salad along with falafel, hummus and tabbouleh. (Also where I got the inspiration for this meal
) The hummus and tabbouleh were great but cold falafel? Not totally my thing. I love it hot, but apparently not cold.
I’ll be heading back to the market in a few weeks for another trip to Milwaukee…next to try? Either a salad at the Green Kitchen or a trip to the Wine Bar. Or both if I’m feeling especially crazy 🙂
No, I do not have 8+ children a la Jon & Kate. (And no, I don’t have the famous hair either) All of this food is for 2 people. So I decided that another eating experiment was in store for me and my fridge. Could I not go to the store for over a week and a half???
I stocked up at Whole Foods last Sunday and the taster got a bunch of veggies from the farmer’s market (sometimes I wish I worked in a HUGE office that had their own farmer’s market…) but anyway, we have a full freezer as well. Should be easy, right?
Note to self: Do NOT send the taster to the meat counter at Whole Foods when trying to follow a budget…It never ends well.
So I’m thinking fresh pesto with pasta, shrimp & bread (freezer), peanut-sauce stir-fry, Amy’s frozen goodnesses, Sunshine burgers, etc.
Confession: I might have to hit the store for lettuce however…I don’t think I can go that long without some greens in my life…
I’ll keep you posted on my progress!
PS. I think we’ll have plenty of condiments as well…
On a good day, this is what my fruit bowl looks like. And I love it when it looks like this – the possibilities are endless and I know I will not run short of fresh fruit and veggies anytime soon. What will I do with all of this? The grape tomatoes will be made into a tomato salad with basil vinaigrette
. The bananas? Into Gena’s soft serve that I have been meaning to make forever! The mango’s will be breakfast and snacks and the lemons and garlic will be used in the mussels
. Tomatoes and avocado’s are for lunches
I take to work and well, the limes? They might just be used in a cocktail
, but that can’t be confirmed quite yet. 😉
In my quest for new lunches
, I decided to make some of my favorite snacks into lunch. Meet the lunchables. Adult version.
2 French Meadow Sprouted Fat Flush Tortillas, baked until crispy, cucumber, lettuce, red peppers
home-made hummus, marinated artichokes & kalamata olive tapenade
Voila! A quick to assemble lunch – extremely portable and most importantly?
Delicious! I was so excited for lunch this day!
Another twist on the lunchables:
home-made hummus and tapenade
Greek Salad (not pictured) and Quinoa Tabbouleh
Recipe for Quinoa Tabbouleh:
1/2 cup quinoa, cooked as directed
1 bunch of parsley, chopped
2 tomatoes, chopped
2 green onions, chopped
1 green pepper, chopped
1 cucumber, chopped
1-2 Tbsp olive oil
juice of 1/2 lemon
salt & pepper
Toss all ingredients and enjoy. Easy and refreshing.
This twist on my favorite spring rolls
was inspired by a “Glass Noodle Stir-Fry” from the July edition of Food & Wine. I went from rice noodles to zucchini noodles in spring roll wrappers. They were great…the rest of dinner? Not so much.
The taster and I went to an Asian Market one night after work (complete with Wasabi peas, Nori wrappers and lychee fruit) along with some Chinese broccoli (my Chinese take-out favorite) and some calamari rings….neither of which I was very pleased with. But hey, the store was great and you never know what you are going to find!
Zucchini noodles and other veggies – stir-frying away
1 Tbsp olive oil
2 Tbsp sesame oil
2 Tbsp rice vinegar
Squirt of sriracha
1/4 cup green onion, sliced
1/2 cup carrots, chopped
1 pepper, sliced
2 1/2 cup zucchini noodles
1 cup napa cabbage, shredded
Heat olive oil in a pan and add veggies (cabbage at the very end). Add the sesame oil, rice vinegar and sriracha and stir-fry until veggies are heated through. Add a pile of veggies to the rice paper, top with cilantro and roll!
Finished version…definitely want to make some more of these rolls- YUM!
Here is the not so great broccoli – it just needed a little something something – it was a little on the bitter side.
The squid? I had about one piece and was finished…it may have been better if we had sliced it into thinner rings, but I was not a fan.
Next time I’ll just stick with the spring rolls 😉
I am what you call a planner. Plain. And. Simple. I have most of my weekends planned through October and while it drives some of you crazy (and you know who you are) I happen to like being organized! (Ok…it may be on the border of organization and craziness)
But the most important of planning? Meals!
I plan out my meals on a weekly basis which is also how I make my grocery shopping list. When I was in college and had lots of time I would just mosey on over to the store whenever I needed to get something. But that is not an option anymore and I like to just make one trip to the store a week – plus, it saves $$! I either write out on paper or if I’m feeling especially nerdy, I will type it out into an excel sheet. Yes. I’m serious.
I usually have a stack of recipes that I’m dying to make so I’ll usually incorporate one or two of those per week for dinner and then stick to some simple meals for the other nights. Between sports and travel we usually have about 3-4 dinners at home per week. Oh, and I always prep dinner with a glass of wine and some cheese. It’s just how I roll.
Since I usually take my lunch to work, these also must be very deliberately planned out. I secretly long to work from home so that I can make my lunches as I need them. Someday. (sigh) Lunches are usually salads with various toppings (I tend to save my creativity for dinner!) I’m also working on simplifying my lunches so that I don’t have to spend so much time the night before getting everything ready.
I don’t always plan breakfasts (it is usually my least favorite meal, unless it’s a weekend breakfast) so I usually just make sure I have the appropriate ingredients to come up with something: smoothies, fruit salad, toast, eggs, etc.
Then I plan the meals out by day, list out the ingredients that I need and I’m done! No more digging in the refrigerator at 6:30 trying to find something for dinner.
Confession: I really don’t follow a budget (terrible, I know, but I just love food!! I can’t help it) I did while doing an eating experiment a while back so this is also something that I would like to work on doing!
Do you plan out your meals or go with the flow?