Tag Archives: blue cheese

Apple Month, Starting Strong

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Some highlights from the past week…

This was the best bowl of fruit I’ve ever eaten together. Aprium, mango, and blueberries.

And this was the best yogurt bowl I’ve ever eaten! Plain Greek yogurt with honeycrisp apple pie granola and a Sonia apple that I microwaved with brown sugar and cinnamon.

Paired with an iced phin brew with brown sugar cinnamon cold foam.

Apple ginger crisp bar; I forget every year how excellent these 88 Acres seed and oat bars are, very balanced and satisfying.

Trader Joe’s dried apple chips (Adam loved these, I prefer the honeycrisp ones) and a BelliWelli chocolate chip cookie bar.

Caramel apple cocktail! Michigan Apple Whiskey, Goldschläger, ginger seltzer, and caramel sauce.

The Trader Joe’s cookie butter ale was okay but not as good as I was expecting; it was overly spiced in a way I found sort of nauseating.

Same review for these Utz hot honey chips.

Brunch at For Five while I powered through some work projects. I got a poached shrimp cobb salad (it came with turkey bacon so it was perfect for me).

Noodles with a gojuchang tahini sauce, topped with soft-boiled eggs, Sriracha, and furikake.

The “hack” where you shake macaroni and cheese and chicken nuggets with blue cheese and buffalo sauce is a go-to in this house. I used Whole Foods macaroni, Applegate Farms nuggets, and added roasted cauliflower.

Nacho night. Tortilla chips and extra-sharp cheddar with smoked turkey, roasted zucchini, Blind Betty’s hot sauce, and a salsa with heirloom baby tomato, tomatillo, lemon, pepper, and Sichuan chili salt.

Basil tofu (so good!) on brown rice with sauteed baby bok choy and red bell pepper.

Another winner recipe – spicy salmon sushi bake. For my salmon layer I used a mix of hot smoked salmon, canned smoked salmon, and canned wild Alaskan pink salmon (all from Trader Joe’s). Plus a side of seaweed and a cucumber salad.

Magical Fruit

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Highlights from the week…

I tried another new-to-me protein coffee. This one was a 7.5/10, I’d prefer a stronger coffee taste but the flavor was nice.

Excitement in yogurt. A very sweet, very tasty soursop drinkable yogurt.

Did you know Haagen Dazs makes yogurt now?!

I’m glad I tried it but it’s too sweet to be a new staple. I topped the coffee flavor with aprium and peanut butter banana granola.

Fruity booze for the end of summer. I disliked the rum punch hard seltzer and greatly enjoyed the paloma sour.

Guava caramel candies. These are so good, the crunchy sugar is perfect.

This edible cookie dough is a 12/10. I warmed some up and made the best sundae of my life.

Bean week dinners; I am always looking to top my weirdest theme week! Buffalo blue cheese black bean burgers. With roasted broccoli, leftover fried tofu, and spicy ranch dipping sauce.

A take on our favorite black eyed pea salad. With green pepper, hearts of palm, peanuts, extra-sharp cheddar, and Caribbean hot sauce.

Spicy saucy chickpeas. Sauteed with sweet onion, orange bell pepper, eggplant, tomato sauce, spices, and harissa. I didn’t cook the eggplant enough and I actually hated this but it’s a good idea for the future if I pre-roast the eggplant.

Crispy butter beans. Tossed with evoo, cornstarch, panko, salt, gochugaru, furikake, and ranch seasoning and then roasted in the oven. Plus roasted baby cauliflower.

Minnows And Salmon

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Highlights from the past week…

Blue Bottle‘s Nola Shakerato is a work of art.

Smoothie with cottage cheese, peaches, mixed berries, and water.

Sandwich on garlic naan with sliced turkey, cheddar, and soft-scrambled eggs.

We ordered a whole spread of treats at Patisserie Tomoko, our new favorite dessert spot in Williamsburg. Yuzu cheesecake / black sesame red bean mochi / pumpkin pie. All 10/10!

Plus their special, the yuzuchoco float – yuzu sorbet, yuzu ice cream, and yuzu seltzer with a salted chocolate popsicle.

We ended up with these Trader Joe’s chocolate-covered peanut butter pretzels by mistake (sorry, Dad, they didn’t fit in your birthday box!) but Adam and I both love them.

Dinner at Minnows. We got fun drinks including an old-school frozen grasshopper.

Adam and I adored everything we got here. We shared a smashburger with pimento cheese.

Hushpuppies with salted honey butter.

A “big salad” with corn, pepitas, fennel, cojita, and citrus thyme vinaigrette.

Collard greens.

Adam surprised me with a sourdough croissant from Winner (YUM) so I made breakfast tasting plates for dinner. With roasted asparagus, a medium-boiled egg, Trader Joe’s hot-smoked salmon, and a horseradish dipping sauce.

Creamy mushroom pasta. Whole-wheat spaghetti with crispy sauteed oyster mushrooms and maitake mushrooms and a sauce made with cream cheese, gojuchang, and lemon juice. I topped mine with kelp flakes.

Baked buffalo chicken meatballs (with blue cheese and cream cheese!) and roasted broccoli with a horseradish ranch dipping sauce.

Easy Cheesy

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We have been killing it with dinners lately, this was another exceptionally tasty week! Highlights included…

This Cuban coffee packet made pretty solid cups.

But this Blue Bottle cold brew was better.

Feast x Famine IPA. Abomination Brewing is 100% my favorite beer company at the moment.

Double meat sandwich. Local Brooklyn Cured smoked beef salami and Apple Gate Farms honey and maple sliced turkey on a pretzel bun with mayo, yellow mustard, and sourkraut. Plus roasted broccoli.

Another pretzel bun, this time with brie and shredded chicken breast tossed in a homemade honey mustard vinaigrette. Plus a big pile of roasted green beans.

Veggie tofu bowls. Roasted Japanese sweet potato and purple sweet potato, orange cauliflower, broccoli, and green onion, with five spice tofu roll, topped with chili crisp.

We made insane cheese plates for dinner. Obviously the best meal of the week! Tofu roll with chili crisp, seasoned seaweed sheets, blueberry jam, Candy Snap grapes, Hunnyz apple, salami, smoked almonds, sweet and spicy pecans, sweet red grassfed cheddar, brie, raw cow’s milk cheese with edible flowers, blue cheese, and amazing sourdough crackers.

Plus green smoothies to get our veggie in – frozen spinach, mango, and banana, with honey, key lime juice, and water.

It’s Starting To Taste Like Winter

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Highlights from this week…

Wonderful yogurt bowl – plain skyr with granola and persimmon.

Milk Bar birthday cake iced latte.

Great horchatta with espresso at For All Things Good.

I pulled pumpkin chocolate chip cookies out of the freezer and they were even more amazing than I remembered.

I’m not ready for eggnog yet (make that – I am always ready for nog but I am not releasing the eggnog floodgate yet) but I have fully embraced peppermint! Like the limited release Wendy’s peppermint frosty.

Or Minter Wonderland ice cream.

Brooklyn Cupcake! Cojito, tiramisu, and guava cheese.

Best iteration yet of the butternut squash we make every year. This year we served it as a warm salad. Roasted butternut squash and shredded brussel sprouts, Trader Joe’s sweet and spicy pecans, dried cherries, and homemade dressing (3 T lemon juice, 3 T maple syrup, 2 T stone ground mustard, 1 T Kewpie, 1 T crystal hot sauce.

A meta dinner win – cobb salad egg salad in endive lettuce cups. Eggs with mayo and mustard, chives, avocado, turkey bacon, and blue cheese.

Buffalo chicken salad (shredded chicken with mayo, Franks, vinegar, blue cheese, and chives) with roasted broccoli and Japanese sweet potato.

Well There Goes Your Social Life

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This past week has been meatball week because I am all about a good dinner theme.

Homemade turkey meatballs (juicy thanks to panade, with urfa pepper) with red sauce and roasted spaghetti squash. Spaghetti squash is amazing I need to make it way more often!

Whole Foods vegan meatballs with olives, dolmas, roasted zucchini and sweet onion, and Trader Joe’s herbed tahini sauce.

Buffalo chicken meatballs (stuffed with blue cheese and cream cheese) with sauted carrots and celery.

Crab meatballs (with panade made out of Utz crab chips!) with a simple salad.

Poppy, Peppermint, Pink Lady

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Some highlights from this week include…

This week’s coffee was a gift from home!

Other drinks of note – lemon lime sparkling matcha / blueberry lavender kombucha / peppermint watermelon sparkling water.

I am very into these Barebell protein bars, the vegan hazelnut nougat flavor was great. Paired with a Pink Lady apple.

We made poppy seed cookies! They were delicious.

And I used leftover poppy seed filling in a yogurt bowl with lemon skry, granola, blackberries, and cinnamon.

For dinners this week we made some old favorites (and got a lot of take-out!). Buffalo blue cheese black bean burgers. With roasted cauliflower and broccoli.

Jalapeno popper turkey burgers. With roasted baby cauliflower and honey mustard sauce.

Breakfast For Dinner And Flowers For Lunch

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Some highlights from the past week…

Ben and Jerry’s new tiramisu ice cream is 10/10.

Caribbean-inspired snacks. Guava paste + mozarella cheese. And hibiscus things.

Breakfast for dinner. Avocado toast (on rye, with turkey bacon) and fruit salad (blueberries, strawberries, mandarin, and banana). Plus a Bloody Mary! P.S. No, this single slice of toast was not enough dinner. I had other items planned but I had my cocktail before I started cooking and I ended up eating the tiramisu ice cream instead!

Big salads. Trader Joe’s herb salad mix with balsamic fig dressing, baby corn, blue cheese, peanuts, chickpeas, and ground black garlic.

Pasta night. Udon noodles with sautéed shitake and oyster mushrooms with cream cheese, lemon, and gojuchang; topped with kelp granules. Plus roasted baby cauliflower.

A take on okonomiyaki with roasted cabbage and turkey bacon. Topped with Sriracha, Kewpie, furikake, and bonito flakes.