You Can’t Make Friends With Salad

Highlights from this week…

20/10 coffee combo. We brought back several bags of Trager Brothers coffee from our Charlottesville visit.

Snack loves. BBQ Love Corn.

Very fancy chocolates.

The world’s most satisfying snack = apple slices dipped in peanut butter.

It is actually my birthday today(!) so obviously I’ve been excitedly saving these themed items for months.

A week of exciting salads! A new take on our favorite bean salad – black beans with green and yellow bell pepper, Dubliner cheese, peanuts, and green Tabasco.

BBQ inspired – Local greens with pulled chicken with bbq sauce / cheddar / grapes / black beans / corn nuts / esquites-style corn.

Caribbean inspired – spinach/arugula blend with roasted romanesco / shrimp / sunflower seeds / coconut chips / homemade creamy passionfruit vinaigrette.

Greek inspired – bell peppers, baby tomatoes, cucumber, TJ’s Greek feta dressing, and roasted chickpeas.

Plus chili oil pizza from a new restaurant that is dangerously close to our apartment.

P.S. Adam and I are both off for a few days next week and we’re going on a little trip upstate-ish to the Hudson Valley! I am not packing a camera but I’m sure I’ll be posting a ton on instagram.

Food In Bowls

Highlights from the past week include…

S’mores iced coffee! I blended coffee with ice, cold brew powder, chocolate milk, vanilla bean powder, and toasted marshmallows.

Yogurt bowl set up – vanilla skyr with Made Good chocolate granola and Jelly Berry grapes.

I quite liked these crispy onion chips from Trader Joe’s.

Toasted turkey and cheddar sandwich. On sprouted wheat sourdough with mayo and pickled jalapeños.

Mexican-ish vegetarian bowls. Brown rice, cauliflower rice roasted with green onion and poblano pepper, Trader Joe’s soyrizo, cojita cheese, and orange Soss.

Crab fried rice. Leftover brown rice stir-fried (with soy sauce, rice vinegar, and fish sauce) with blue crab, eggs, green onion, peas, and carrot.

Dinner inspired by a dish we loved recently at Llama Inn – sautéed bok choy with grapes, sunflower seeds, and black garlic vinaigrette. Plus tuna cakes made with soyrizo.

Sort Of Rad

I worked the past three days, so no weekend for me, but I did make time for some yummy food! Highlights include…

Deconstructed apple smiles – an apple with mini marshmallows and a peanut butter breakfast bar. <– recommend

A yogurt bowl with peach, plum, and peanut butter.

Leftovers assortment for a work snack – hard-boiled egg, chicken sausage, radish, bell pepper, and Russian dressing.

Chamoy candies!

Egg salad (with mayo, honey dijon, paprika, and horseradish) plus mini cucumbers, radish, and bell pepper.

Leftover sheet-pan hash topped with havarti cheese, Kewpie, diced radish, pickled jalapenos, and Korean chili flake.

Spicy wok-fried green beans with cheesy scrambled eggs, vegan pork floss, and chili crisp.

Esquites Sheet Pan Hash

Adam and I had a fantastic time on vacation! I have no photos to share, but not to worry, we ate all of the things! We spent the weekend in the city with my parents (Roosevelt Island, Central Park, Seaport, Williamsburg, Montauk, +) and then drove to Virginia (Charlottesville and Richmond) to visit with friends and family and visit a million craft breweries. And then we came home and had insane work-weeks and no longer feel relaxed at all, the end.

Some highlights from the week include…

Dessert-y cold brews. Salted caramel from Whole Foods.

We loved these cans from Red Hat Coffee.

S’mores snack mix – Trader Joe’s ube shortbread cookies with chocolate chips and mini marshmallows.

Dipping plate – pimento cheese with pretzels, baby carrots, and mini cucumbers.

Reuben nachos! Whole Food’s pastrami on rye potato chips with shredded gouda and swiss cheese, roast beef, and homemade Russian dressing. Plus sautéed broccoli slaw with pecans.

Our best sheet pan hash to date – yellow potatoes, zucchini, white onion, corn, Cajun-style chicken sauce, and cojita. Topped with diced radish and an esquites inspired sauce with Kewpie, garlic mayo, sour cream, lime juice, paprika, and gojuchang.

Paired with these tamarind chamoy bears from 7-11 that I cannot recommend enough.

Peanut Butter And…

Highlights from the past week – mostly things with peanut butter…

This Oatmega bar was good, if a bit fishy.

Summery yogurt bowl – plan skyr with peanut butter, granola, and tons of stone fruit (apricot, red plum, and white peach).

My co-workers were head over heels for these cookies! This peanut butter chocolate chip recipe + mini marshmallows.

Whole Foods chicken nuggets and honey mustard with roasted brussel sprouts.

Leftover chicken chilaquiles (we made a big batch and froze some a few weeks ago) with scrambled egg, sour cream, cheddar, and hot sauce.

Plus a paloma sour, which I loved.

P.S. As of tomorrow Adam and I are both on vacation! Woo-hoo! My family is coming to visit for a bit and then we’re heading back to Virginia. I’m not planning on carrying a camera but my Instagram should have the highlights.

Mostly Vegan

Five highlights from a low-key weekend…

A perfect snack plate.

Plant-based jerky.

These gummies were – a) delightfully mini; b) some of the best textured candy I’ve ever eaten; c) how I fueled for a longer run; d) all of the above.

x2 double IPAs.

A super quick Trader Joe’s meal – cheese tortellini, cheddar, artichoke hearts, tuna fish and dorado, balsamic fig dressing.

Call Me Buffy

Highlights from an extra-garlicy, pizza packed week!

Mini cucumbers and Trader Joe’s caramelized onion dip are a very good combo.

As is coffee syrup and brown butter almond ice cream.

Hummingbird High’s Supernatural Brownies are out of this world good (we made the small batch version and it took less than 30 minutes!).

Homemade meat lovers pizza! I made a big batch of sauce by cooking down jarred marinara with yellow onion, garlic, turkey bacon, ground turkey, shallot oil, urfa chili, Korean chili flake, smoked paprika, and fish sauce. On a Trader Joe’s frozen crust with whole-milk mozarella balls. Plus roasted caulilini.

We had leftover sauce with roasted zucchini and Trader Joe’s cauliflower gnocchi.

And I put leftover bacon in some homemade okonomiyaki (eggy cabbage pancakes). I also stuffed it with ginger and chili crisp and topped it with Sriracha, Kewpie, and furikaki.

We also made a sandwich style pizza that was my favorite meal of the week. With mozzarella, cheddar cheese curds, sliced turkey, and a homemade roasted garlic aioli. Plus sautéed snap peas and red bell pepper with tons of garlic and butter.

Toasted And Dipped

Highlights from an amazing weekend…

Our first trip to Little Island. It was way too crowded but the layout is quite neat and the landscaping is fantastic.

Ice cream galore! Chocolate soft-serve dipped in peanut butter from Mister Dips.

Vanilla soft-serve mixed with Lucky Charms and Fruity Pebbles and topped with toasted marshmallow from Spoons.

An outstanding dinner from Fandi Mata, including heirloom tomatoes with lemon tahini crema, dill mojo, toasted pine nuts, smoked salt, and feta cheese.

An outstanding dinner from Rule of Thirds including amazing cocktails like the Douglas Fir-Banks – sesame shochu, gin, Vetiver, peach, douglas fir, and lime in a cup painted with umeboshi.

Garbanzo Gang

Highlights from the last week include fruits + grains and Greek-ish homemade dinners.

There is cocoa granola and milk under that mountain of blueberries.

This Guava Squad double dry hopped IPA was lovely.

Baby chocolate milkshake!

One of our best sheet-pan hash dinners. Potato, purple sweet potato, zucchini, and Trader Joe’s sweet apple chicken sausage. I topped mine with zhoug.

Dolmas / homemade roasted garlic hummus / everything pretzel thins / Persian cucumbers / baby carrots / bell pepper.

My favorite take on a Greek salad. Chopped romaine, Persian cucumber, Trader Joe’s Greek feta dressing, sumac, crispy roasted chickpeas, and zhoug.

Trader Joe’s kunefe, aka the best packaged dessert you can buy.

P.S. No post from this weekend – now that I have include sunblock in my bag again it felt too heavy for a camera – but we are living our best lives with a long walk through Central Park and a stop at Butterfield for many desserts yesterday. Today we have a run on the boardwalk in Long Beach planned!

Honey Bear Hijinks

Highlights from this week included great homemade dinners and tons of best-in-their-game-good desserts!

Freddo cappuccino from The Grand.

Coquito iced latte from 787.

We had a giant, insanely good meal at Sunday in Brooklyn. Honeybear on Holiday – rum, Montenegro, sherry, apricot, pineapple, lime, cumin, and honey.

The Tiger Prince – Indian single malt whiskey, pandan, coconut, curry leaves, and lime.

Warm crab and artichoke dip with crusty bread.

Wood roasted mushrooms with salsa verde, peanuts, coriander, and spring greens.

Herb-crusted roasted chicken with butter lettuce and fries with za’atar, chili flakes, and spicy mayo.

Our dinners at home this week were great thanks to the best flour tortillas and a big batch of homemade salsa (loosely based on this recipe). Quesadillas with Oaxaca cheese and sharp cheddar (and salsa and plain Greek yogurt) plus shishito peppers.

Plus flan from Bushwick Taco Company.

And a homemade soursop frozen margarita!

Turkey tacos with ground meat sautéed with poblano pepper and orange yellow bell pepper plus cheese, yogurt, and salsa.

Chilaquiles – salsa, poblano and bell pepper, homemade baked tortilla chips and pico de gallo chips, plus tons of cheese – topped with fried eggs, shredded chicken thighs, yogurt, and hot sauce.

This mochi chocolate chip cookie from Cha An Bon Bon is one of my favorite things I’ve eaten this year! The crispy, slightly savory cookie was the perfect foil for the mochi.

Crepe cake with salted milk foam, boba, and brown sugar syrup from Prince Tea House.

Oddfellows Ice Cream – saffron passionfruit ice cream with apricot and pistachio plus chocotorta (cream cheese ice cream with dulce de leche and chocolate cookie crumb (<–my new favorite flavor!))

Kitsby dessert bar blew our minds. We came for (and loved!) the salted egg yolk lava cake.

But were head over heels for The King – durian cream brulee with banana ice cream, brown butter shortbread, and herbal jelly. If you’re a durian fan in NYC I recommend getting this immediately!

Have a great week!