It was a very good week in fruits and vegetables here! We went to Whole Foods on Saturday to stock up. With our new, pandemic-induced, bimonthly grocery schedule our first week of dinners/snacks always feels a lot fresher than the second week.
Could Perfect Bars be any more perfect? They are the optimal balance of sweet and savory. I loved this trail mix flavor.
My parents sent us a box of tamarinds and I found these strawberry cherries at Whole Foods.
I also snagged a bag of genips (<– Caribbean fruit that I grew up picking from a tree near my house but have had an impossible time finding in New York) on the street corner near my hospital!
Watermelon-themed things since it’s almost July 4th. The winner of the bunch was definitely the Hal’s Seltzer.
This dinner was brought to you by the color orange! Salmon/trout salad bagel melts / local heirloom tomatoes with a bit of salt and pepper / roasted gold zucchini.
We have been loving this black-eyed pea salad combo for almost a decade. This batch was actually made with fancy heirloom yellow eyed beans since BEP were sold out at the store. Beans, green pepper, smoked almonds, sharp cheddar, and green Tabasco. It is such a simple combination but super satisfying.
Roasted green zucchini topped with Moroccan tofu cubes and a simple yogurt sauce (plain skyr, mayo, olive oil, sumac, paprika, salt, and a little water).
Our best meal of the week was this trio – baked tofu (cooked with a mix of soy sauce, rice vinegar, fish sauce, Sriracha, and honey) / Chinese smashed cucumber salad / fancy mushroom medley sauteed with salt, pepper, and butter.