Some things were enjoyed simply, a gorgeous tomato sprinkled with kosher salt and fresh ground black pepper, for instance. Roasted asparagus and carrots straight off the pan (consumed so ravenously I did not get a picture).
There was a Paleo-friendly broccoli salad...
Broccoli Salad w/Bacon & Raisins
Recipe by Shannon
3/4lb broccoli florets, blanched
1/3c slivered almonds
1/4c golden raisins
4 slices bacon, baked until crispy and crumbled
dressing: 1.5oz extra virgin olive oil, 1.5oz apple cider vinegar, salt and pepper to taste
Add salad ingredients to a medium bowl, toss with dressing and serve.
For the first reader-inspired dish I made Annie's Vegetable Enchiladas. (Thanks Lauren!!) I always find enchiladas hard to photograph, but hopefully you'll trust me that these were delicious.
My adaptations were to use red kidney beans (instead of black beans), 12oz zucchini and summer squash (instead of 8oz zucchini), feta in the filling and gruyere on top (I didn't have any cheddar on hand). With these changes I ended up with 16 enchiladas and used all of my sauce, but they made for some fantastic lunches this week :)
Another shoutout to Erin, who turned me onto an NPR article which linked to Frog Bottom Farms, I threw together another massaged kale salad. This one was simply dressed with ~1T good olive oil, coarse sea salt and 2T meyer lemon juice, then topped with shaved carrots and raw sunflower seeds. Perfect easy salad to throw together before work!
What's the best meal you've had this week?