On My Plate This Week

Whooooooooof.

Why is it that a long holiday weekend makes coming back for a full week of work seem next to impossible? Getting back into the groove of things is such a struggle, especially after a relaxing weekend. That’s alright, it’s already Wednesday. We can do this.

Plus, it’s Shark Week!

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Yeah, I know. That onesie.

Truth be told, I haven’t been cooking up much these days. Last week I got hit hard with some kind of flu/fever/stomach gremlin situation and didn’t eat much of anything. Then it was 4th of July so mostly I was eating things that came out of a package and went straight onto a grill. (Because ‘Murica).

And I’m headed to Denver next week to visit this one for a little girls’ trip so my guess is that food will be of the indulgent sort.

But good news – Sara rented a condo with a pool, and the weather looks like it’s going to cooperate!

weather captureBut I thought I’d pop in anyway to fill you in on some goings-ons and things I’m digging lately.

For one, cabbage. I like coleslaw. I like braised cabbage. I like cabbage as a garnish or mixed into a salad.

Lately I’ve been really into this:

  1. Big handful of shredded green cabbage (I buy the pre-shredded bag at Trader Joe’s)
  2. Add a smaller handful of shredded carrots (again, pre-shredded)
  3. Sprinkle lightly with salt and toss it around with your hands (or better yet, throw it in a food storage container and shake it violently), and let it sit for a few minutes.
  4. Add a splash of apple cider (or white) vinegar, and a big-ish pinch of plain ol’ sugar. Toss again.
  5. Add a tablespoon of grapeseed oil and a pinch of black pepper, toss again.

Ta da! Easiest cabbage salad ever. And the mayo-haters will appreciate your efforts. Although, we all know how I feel about mayo-haters. They’re unnatural beings and should be shunned from society.

No? Too strong?

Ok, what else.

I’ve mentioned this before, but I’ve been trying to clean up my dinner game (see above: we can all tell how well that‘s going), and a current favorite is prosciutto wrapped around green veggies and roasted.

Again, super easy: just wrap a slice around a small bunch of asparagus or green beans and roast at 400° for about 20 minutes.

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And if you line your baking sheet with foil – look Ma, no clean up!

I’ve also been really into ground turkey lately, as evidenced by above photo. Not sure what that’s about, since I usually like ground beef better. I’ll blame the summer…since you know, turkey’s lighter. And it’s hot out. Yep. Makes sense.

Alright, I’m out of here. I have some serious shark week viewing to attend to.

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