Happy mid-week, chickadees! Let’s dive right into the good stuff.
Spinach, mushroom, and artichoke quiche with spelt crust based off this quiche. Full recipe coming soon! Juicy pineapple and always coffee on the side.
Siggi’s full fat yogurt, homemade granola, raspberries, and banana. Thanks for the best breakfast dates, Simi!
Brunch toast from Alchemy Grandview’s menu (opening so soon!) with avocado mash, cured lemon, sumac, poached eggs, and pickled turnips.
Local sourdough toast with avocado, strawberries, tahini, and salt.
Lunch and Dinner
Israeli power salad with za’atar roasted sweet potatoes (recipe coming soon), red cabbage, plus baba ganoush from Aladdin’s.
Brown basmati rice, arugula, goat cheese, moroccan roasted carrots, chickpeas, pistachios, dates, and lemon olive oil dressing.
Lentil taco skillet stuffed into blue corn tortillas with salsa, cabbage slaw, avocado, and hot sauce.
More leftover tacos served over spinach.
Mix of all the leftovers in my fridge + juicy pineapple.
Moroccan Lentil Stuffed Eggplant with avocado, a huge salad, and berry crisp for Shabbat!
Prawns with saffron curry, cauliflower, peas, and crispy chickpeas from The Sycamore.
Salmon tacos for Alchemy 2 with harissa labneh, charred pineapple, red cabbage, cilantro, and pickled peppers.
The yummiest snack platter with beet hummus, Simple Mills crunchy crackers, and veggies.
Strawberries with chocolate tahini spread.
Hummus with snap pea crisps.
Berry Crisp! I doubled my recipe and still used an 8×8 pan and it was awesome. So delish with vanilla ice cream!
Almond sea salt Bark Thins. And popcorn! I went on a Costco run for all the office snacks.
Mocha chip Perfect Bar—such a yummy new flavor.
Make this week a stellar one, friends!