Last week in meals
Made a big batch of granola (recipe soon) and ate that for breakfast everyday.
MONDAY 5/11
TUESDAY 5/12
Marinated tofu in five spice and fried. Served with gingery braised greens, mung beans with a miso dressing and sliced cucumbers.
WEDNESDAY 5/13
Baked this tahini date cake which is quite honestly my favorite thing I’ve made in a long time. It stays extremely moist - the type of cake that is better the next day. We ate it for the rest of the week with coffee.
I got mackerel at the farmer’s market to make for dinner. As an appetizer afternoon snack situation, I used one filet to make a crudo with sumac, lime, oregano and olive oil. My knifes are EXTREMELY dull rn as Korin is closed for sharpening and I am not a real chef who knows how to sharpen them myself :/ So the crudo process wasn’t so smooth but tbh results were still delicious.
For real dinner, I broiled the mackerel - just olive oil, salt, pepper and lemon. Made a warm herby potato salad (no mayo!) with the best new potatoes from the farmer’s market. And a green salad with little gems, radishes and yogurt vinaigrette.
THURSDAY 5/14
Kale salad with leftover mackerel, sesame seeds and tahini pomegranate vin.
Leftover chili for dinner that I had made a few weeks ago and froze. Served with steamed greens and rice.
FRIDAY 5/15
All of a sudden it was 90F and HUMID. I started a polenta rye sourdough loaf with sesame seeds. It over proofed in the heat and baked off sad and flat - really not my best…
For dinner, I made the pasta from Mina’s new series with MoMA “Cooking with Artists” where she interviews artists and cooks a recipe of theirs. In this one, she interviewed Anicka Yi with a recipe for lemon pasta. I substituted mushrooms for peas as I had harvested my Smallhold mushroom plant that morning and was too excited to not use them.
SATURDAY 5/16
We spent the day at Prospect Park soaking up as much sun as possible. To picnic, I made Caprese sandwiches with sorrel and herbs on my over proofed bread. The good news is that even if you mess up sourdough it’s still pretty good once you put some toppings in there.
Salmon for dinner marinated in a spicy zaatar herb sauce thing. Served coconut spinach rice and a beet carrot salad with fried mint and cumin seeds. Harry made the salad - it was VERY good !
SUNDAY 5/17
Miso avocado toast with poached eggs and greens
Got my hands on some farmer’s market rhubarb on Saturday morning (finally!) so I made a upside-down rhubarb cornbread. The recipe is here :)
Picked up food from Chavela’s for dinner.
