After getting back from the West coast a few weeks ago, I was ready for some healthy eating and detoxing from travel food. Even though we stayed with families for the last few nights of the trip–and enjoyed some delicious, home-grilled meals–it is comforting to get back into the grocery shopping and everyday cooking routine.
One of the first dishes I tried out after returning was a variation of Skinnytaste’s Asparagus and Poached Eggs Over Pasta. I can’t remember what Chris was up to that night, but it was just me for dinner. I adapted the recipe by using broccoli instead of asparagus and throwing in diced red peppers right before eating. I also went with whole wheat fusilli pasta. While I used to poach eggs without any special tools, I now have a handy poaching gadget that looks something like this–and it helps a lot.
I’ve come to a revelation recently that if it matters so much to eat a lot of vegetables, I should invest in good vegetables. Unfortunately, as we all know, Trader Joe’s does not often have the most quality produce. I’ve decided that for key dishes in which the veggies are really on display, I am going to splurge just a tiny bit on Whole Foods or even go to the farmer’s market. I did go with Whole Foods for the broccoli and red pepper here… and could really taste the difference!
Back from vacation, but not back to reality quite yet. I sat on our little balcony, taking in the shady sidewalk with this warm pasta that tastes a little bit like brunch and a little bit like dinner. Hello, lazy summer evenings.