Themed things from this week…
A Pumpkin Month yogurt bowl. Pumpkin Noosa with maple almond butter granola and a side of blueberries.
A Pumpkin Month pumpkin spice latte ice cream sundae. Adirondack pumpkin pie ice cream and Ben & Jerry’s Honey Graham Latte ice cream with Trader Joe’s chocolate shell and granola butter.
A Pumpkin Month snack mix! Trader Joe’s maple kettle corn with candy corn and peanuts. Sooo good.
You know what time it was for dinners — Sandwich Week! Meatloaf. Duck Island whole-wheat sourdough with sauce (white miso, Dijon mustard, and Kewpie), leftover turkey meatloaf, sharp cheddar, and fried onion and garlic. Plus roasted green beans.
Chicken salad toasts. Sourdough baked with sharp cheddar and chicken salad (shredded chicken breast, plain Greek yogurt, Duke’s yellow mustard, Trader Joe’s sweet and spicy jalapeños, shredded edam, and fried onion and garlic). Plus roasted baby broccoli.
Smashed tuna melts. Potato buns with sharp cheddar and tuna salad (canned tuna and smoked trout, plain Greek yogurt, Kewpie, Dijon mustard, jalapeño brine, and chopped pickles and capers) smashed in a skillet with butter and evoo. Plus roasted broccoli and delicata and honeynut squash with a honey mustard sauce (horseradish, Sichuan pepper, honey, yellow mustard, plain Greek yogurt, and Duke’s).
My favorite of the week – tofu sandwiches. A potato bun with Kewpie and yellow and Dijon mustards, pickled red onion, sharp cheddar, fried onion and garlic, and tofu (super-firm thin sliced, marinated in gochujang, pickle brine, jalapeño brine, oyster sauce, onion powder, and garlic powder, and baked). Plus coleslaw (shredded cabbage, rice vinegar, lemon juice, plain Greek yogurt, Duke’s, Dijon mustard, sugar, and dried dill and mustard).
