Hello end of August! Where did summer go?!? I can’t complain because my family & I have enjoyed an almost two month long break with my hubby thanks to his school schedule. We’ve spent a ton of time together making up for all those hours we’ve missed the past few years. It really has been a treat!
Speaking of treats…my parents were in town this past week and we enjoyed a ton of yummy food! We actually age in most nights, but this past Friday we enjoyed a scrumptious meal at Malt on Broadway. First, we stopped at Parlor Bar & Kitchen for a cocktail & apps. Highly recommend their apps & the dinner menu was quite tempting, but we opted to migrate since we were sans toddler for the evening. 😉
Eating out, when it’s a yummy place, always reminds me of how much I love to cook! So many local restaurants are incredibly creative with their menus, source local foods as much as possible and are not afraid to think outside the box. I love it when I sit down at a restaurant and the server says their menu has changed because of the new season or the chefs recent finds at the farmers market. Yes! That is how we should eat whenever possible.
This week’s menu was inspired by the variety of worldly dishes I have seen lately at local restaurants. Let’s take a look at what’s cookin…
** Click the recipe title for the full recipe. Bookmark or Pin so you can easily reference when you are cooking **
- I found a jar of Moroccan Simmer Sauce at my local farmers market, but you can use any type of simmer sauce that is similar to the one in the link above.
- Season your meat of choice (beef, chicken or lamb work well) with salt & pepper
- Place your favorite veggies such as bell peppers, sweet potatoes or peas in the slow cooker
- Place the meat on top of the veggies
- Pour the simmer sauce over everything and give a little stir
- Cook on low for 7-8 hours or high for 5-6. Follow the basic cooking times for the meat you choose.
- Serve over Caulirice or Jasmine rice
- Simple garden salad
- Sub black beans for the kidney beans
- Use enchilada sauce instead of tomato sauce. I love the Hatch brand.
- Sub the cheese for non-diary cashew “cheese” (if you’re not dairy free use regular cheese)
- Homemade guacamole or store bought
- Non-GMO tortilla chips or plantain chips for paelo peeps
Kate’s Mods for Pasta Salad:
- Nix the cheese if you are dairy free
- Use honey or maple syrup instead of sugar
- Mix everything from mayo to salt & pepper in a bowl. Pour over pasta & veggie ingredients and then mix together.
- Add bacon if you want to make this a one dish meal and skip the ham sammies
- Whip up a half ham (or your favorite deli meat) sandwich and serve with a pickle
- I have boneless on hand & will use those. Cook on low & will probably only take 4-5 hours
- Cauliflower Mash with Garlic (nix the roasted garlic if you want to save time)
- Simple garden salad
- Double the sauce recipe
- Make you’re own Italian Seasoning (1/2 salt in this recipe) or buy organic if possible
- Use a gluten free roll if needed or serve over gluten free pasta
- Simple Cesar salad
- No mods needed (:
What were your favorite recipes from last week? I’d love to hear your feedback & let me know what you think of this weeks menu.
Happy eats my friends!