All super tasty, healthy and simple, most of them whipped up from random ingredients found in the fridge, but none of them perfect enough to post a recipe (yet).
Quinoa pasta with (leftover) grilled zucchini, chickpeas and garlic (ingredients assembled, ready to go in the sauté pan):
Salad with assorted veggies and grilled figs, purple potatoes, and grilled king salmon (definitely a meal fixed with leftovers, but the salmon was INCREDIBLE and we love grilled figs!):
Gluten-free pizza with pineapple and red onion for Mama / plain cheese for Miss Leyba (tastes SO much better on the grill; we probably won’t make this in the oven again):
Double potato frittata with arugula (too much potato, not enough arugula, garlic and cheese):
And, finally, here are the BEST recipes of the past week, both of which I’m looking forward to refining.
Salad of grilled figs, goat cheese, roasted almonds, and balsamic vinegar (a great example of using simple, high quality ingredients to create a phenomenal dish):
Chilled noodle salad with mango (recipe here, from Vegetarian Times. I have plans for making a more simple, fast and protein packed version. While delicious, it took me a full 45 minutes to put this one together… and, yes, I did have a toddler distracting me. You may be able to cook it in less.):
Yum, yum!
