Last week in meals
x TWO WEEKS
Slacked off last week and I do this from memory so will definitely miss some meals
BUT the highlights might still be good inspo !!!
MONDAY 4/27
Made a big batch of coconut-ginger chia pudding and ate it for breakfast for basically the entire week. Topped with toasted seeds and fruit.
Was deeply missing Mina’s and normal life in general :( Also had done a Titan run on Sunday so was stocked up on all the Greek provisions.
Made Fasolakia - Greek-style braised green beans. And Fava - split pea puree with capers and olive oil. Both recipes are in Mina’s cookbook I believe and if you don’t already own Mina’s cookbook what are you even doing with your life!!!! Served with chunks of feta, white anchovies and pickled cucumbers justttt like my favorite menu in all of NYC ;)
TUESDAY 4/28
Don’t remember a thing!
But I have a picture of Harry’s bowl of cereal from that day and just to keep you in the loop his new thing (or maybe old thing that I never knew about???) is putting cookies, peanut butter and whole milk in his morning cereal….
WEDNESDAY 4/29
Morning trip to the Farmer’s Market :):):)
Baked a sesame buckwheat banana bread thats GF, refined sugar free, and the recipe is here.
My friend Reni has been cooking weekly stews in her apt and selling them by the quart for pick-up every Wednesday. This week was pork, greens and black eyed peas. We also bought a side of her roti. SO GOOD. If you are reading this and live in NYC and can safely travel to Williamsburg to pick up delicious stew, I highly recommend sending her a DM to place an order.
THURSDAY 4/30
Started the dough for (my first!) sourdough babka. I used Sarah Owen’s babka dough recipe from her cookbook, Sourdough, with a few alterations - subbed honey for sugar and adjusted the liquid accordingly and threw in some spices and orange zest. For the filling I made a version the Mina’s tahini walnut babka. Added dark chocolate and got rid of the walnuts.
For dinner, this fish with a quinoa salad and steamed flowering broccolini from Lani’s Farm.
As a general rule, I don’t love quinoa - I think its often soggy and meh and quite frankly there are a million other superior grains. BUT it was all I had in my pantry and it ended up being prettyyy delicious so I feel like I should share the details. I burnt golden raisins in a pan with black pepper and olive oil. Roughly chopped them with some toasted walnuts. Then added this mixture to a simple balsamic dressing (balsamic, olive oil, honey, salt pepper). Mixed the quinoa with the raisiny-nutty dressing and lots of chopped herbs. Voila!
FRIDAY 5/1
I guess the cool thing about making quinoa is that there is no way to not make way to much and then you have a bunch of leftover to add to salads etc.
Arugula and quinoa salad with soft boiled egg and feta for lunch.
Turkey chili with Christmas lima beans and veggies. For anyone out there thinking that turkey chili is boring - it’s not! Think I might post a recipe for mine soon. Served with a lime crema and homemade corn tortillas.
SATURDAY 5/2
Babka for breakfast
Pizza night for lunch-dinner. Dough recipe also from Sarah Owens Sourdough. For toppings, we got provisions from LaRina - Italian restaurant turned Italian grocer
If you are making pizza during quarantine, I highly recommend making mini pies. Baking one, eating one, baking one, eating one, etc. With cocktails and zoom calls. It prolongs dinner into a four hour affair and makes you feel like you actually did something :”)
SUNDAY 5/3
Only remember dinner - roasted veggies with miso rice and pickles. I also made a sambal-ish sauce from scratch inspired by watching old Anthony Bourdain episodes. Had it with dinner that night but also been putting on everything since.
MONDAY 5/4
Romaine, arugula and cucumber salad with shaved goat cheese and a zaatar and anchovy dressing
Roasted chicken thighs marinated in sambal and coconut. Another batch of Priya Krishna’s dal and a citrus salad - dinner by Harry
TUESDAY 5/5
For breakfast I made strawberry rhubarb compote sweetened with just date syrup. Had it for the rest of the week with coconut yogurt or chia pudding.
Have to celebrate every holiday in quarantine cause why not…
Made a batch of Samin Nosrat’s “Sonoran style flour tortillas” and they were honestly the best tortillas I’ve ever had. I altered the recipe a little by adding some sourdough starter but otherwise followed instructions exactly.
Served with
Green mole sauce
Mixed grilled veggies
Spiced sweet potatoes with honey butter
Drank with ginger-lime mezcal margaritas
WEDNESDAY 5/6
Farmers market in the morning <3
Sourdough discard pancake topped with leftover green mole sauce, arugula and a soft boiled egg.
Another stew from Reni :):) This time chicken curry. I added some greens per her recommendation and topped with yogurt. Pictured at the end of this post.
THURSDAY 5/7
Don’t remember the day BUT made swordfish for dinner. 10 min marinade in a ginger scallion situation then browned on one side in a cast iron. Flipped, added a braising liquid made with rice wine, lime zest, miso and vinegar. Covered to steam for ~10 mins. Served with rice and greens.
FRIDAY 5/8
Tested a recipe for cinnamon sugar sourdough buns filled with apple compote. They were good :)
Also made maple pecan chocolate chip cookies - recipe to come.
Pasta with asparagus, fava shoots, mint, lemon zest, parmesan and black pepper.
SATURDAY 5/9
Smoothie! - blueberry, banana, ginger, coconut, tahini
Snacked on first FARMERS MARKET tomato toasts of the year. With anchovies, chile flakes and parsley.
Spicy sweet marinated skirt steak stir fry thang with scallions, Chinese broccoli and mushrooms. With rice and toasted sesame seeds.
SUNDAY 5/10
Scrambled eggs and tomato salad and toast by Harry :)
Hung out in Fort Greene park (socially distanced of course) in the afternoon and drank vermouth and olives and that was quite nice.
Picked up Tanoreen for dinner. Truly one of the best kibbehs I’ve ever had.
