Oh, how I have loved this summer! I entered into it feeling a bit bitter (and even guilty) that I wasn’t eligible to take any of the grad school classes that were being offered this semester. Now, while I still am very ready to get back into my program this fall, I look back on the past two months wistfully and with great thanks. I have reconnected with friends, exercised, layed out at the pool, blogged, traveled, found rejuvenation at work… and I have cooked a lot!
I wanted to share some of the most recent recipes and ideas I’ve been trying out even just over the past few weeks. It’s still summer. Let’s celebrate, talk deeply and sincerely with those around us, take care of ourselves, and make some new things in the kitchen.
Summer Veggie Burritos
Thanks to The Law Student’s Wife, we had a beautiful Sunday lunch recently of Summer Veggie Burritos. I chopped and prepped most everything before church, then we came home and threw it all together. We brought the filling, tortillas, feta, and homemade guacamole to work for lunches the next few days. I loved this recipe!
After investing in this Cold Beverage Water Dispenser a few months ago, it’s been fun to entertain with creative and beautiful beverages on display. My brother and his girlfriend came over the other night and we filled the jar dispenser with infused water. There are so many possibilities out there, but I think it works well to use whatever you have on hand. We tried out water with lime slices, freshly squeezed lemons, freshly picked blueberries, pomegranate seeds, and strands of fresh cilantro. Delicious! If there is water left over, I would recommend straining it into a pitcher to keep. If you infuse water too long (especially with fruit rinds), the taste starts to get a bit intense.
Cold Brew French Press Coffee
I’ve been making my own coffee for work almost every day this summer! I used to do it sporadically, but there is really no reason not to make my own since I love controlling the taste and it saves money. Starbucks is better saved for social outings during the workday. (Hopefully I can stick to this plan!) I was bringing in hot coffee in a travel mug, or trying to make time to stick the coffee in the freezer before I left to turn it into iced coffee. Then recently, I stumbled across a post about “how to make cold brew french press coffee.” I am pretty early on in the discovery phase and am still figuring out the best proportions, but I love this idea and I love the intensity of the resulting brew! It’s been a mild summer, but it’s still often more pleasant to commute with iced coffee vs. hot coffee.
Pasta with Cauliflower Alfredo Sauce
In a recent quest for a non-marina pasta sauce, I began looking for alfredo recipes on Pinterest. To my surprise, I stumbled upon an array of sauces made with cauliflower! I decided to try out a fantastic recipe by Jo Cooks which turned out quite scrumptiously. It’s a bit healthier with cauliflower serving as the creamy base. I used whole wheat rigatoni and added in sautéed spinach along with diced red peppers. The dish reheated well for work lunches too!
Pineapple and Ginger Smoothie
With frozen pineapples on hand, cans of pineapple juice from Trader Joe’s (used in the recent plum + pineapple popsicles), and leftover fresh ginger from recipe-testing The Yellow Table’s curry dish, this Pineapple and Ginger Smoothie recipe by Martha Stewart was a perfect fridge-clearing recipe. I added bunches of spinach as well, which made the smoothie turn green and upped the health factor even more. Be careful not to add too much ginger or cinnamon like I did! Sometimes I get so excited about particular ingredients that I dump in a little extra… but too much of a good thing is often just too much!
I blended the ingredients late Saturday evening so that the smoothie was ready and waiting for me when I got back from my six mile training run the next morning for the upcoming Army Ten-Miler race. A perfect post-run breakfast!