The grocery store this morning had most everything we needed-- the random things that they didn't (whole carrots, green onions, parsley), are not a big problem. And now, I think we have enough staples that next week we can visit Eastern Market, the indoor farmer's market a few blocks from our house, instead. Our Councilman says that there is no current plan to shut the indoor market, and neighbors report that they are metering shoppers just fine there, so I will hope to support small vendors next week.
Sheet Pan Chicken Shawarma, Eggplant Salad, Roasted Cauliflower
This NYT Oven Shawarma recipe is one we turn to again and again, a part of our regular rotation. It's great right out of the oven, and also the next day on a salad, which I can guess will probably be lunch. I never use nearly as much olive oil as it calls for-- just enough to distribute the marinade. Because it's lemon-based, it's best to not marinade for more than a day. When we're doing meal prep, we'll get the marinade ready on the weekend, and pop the chicken in the morning we plan to bake it. I bake at 425 for 25 minutes, then 5 minutes under the broiler to slightly char. Works great.
We popped in a second sheet pan with cauliflower florets, tossed in olive oil and za'atar.
The Romanian eggplant salad was a new one for us, and it was delicious. I made with one smaller eggplant and half a red pepper, just in case it wasn't great. I wish I had made the whole batch! A definite keeper. After roasting to char and collapse the eggplant and red pepper, I wrapped them in the foil and let them steam until after yoga. Be sure to pour all the smoky juice in to salad-- that stuff is precious!
Avocado Toast, Yogurt with Jam
Groceries equal a few new avocados. One was even ripe and ready to eat this morning. Score! Alice loves yogurt and is always super obedient when we take out the container. Look at that sit!
Cabbage Curry, Boursin and Wheat Thins
I had to grab something quick for lunch in between long conference calls today. This was a mish-mash, but it did the job.
Sheet Pan Chicken Shawarma, Eggplant Salad, Roasted Cauliflower
This NYT Oven Shawarma recipe is one we turn to again and again, a part of our regular rotation. It's great right out of the oven, and also the next day on a salad, which I can guess will probably be lunch. I never use nearly as much olive oil as it calls for-- just enough to distribute the marinade. Because it's lemon-based, it's best to not marinade for more than a day. When we're doing meal prep, we'll get the marinade ready on the weekend, and pop the chicken in the morning we plan to bake it. I bake at 425 for 25 minutes, then 5 minutes under the broiler to slightly char. Works great.
We popped in a second sheet pan with cauliflower florets, tossed in olive oil and za'atar.
The Romanian eggplant salad was a new one for us, and it was delicious. I made with one smaller eggplant and half a red pepper, just in case it wasn't great. I wish I had made the whole batch! A definite keeper. After roasting to char and collapse the eggplant and red pepper, I wrapped them in the foil and let them steam until after yoga. Be sure to pour all the smoky juice in to salad-- that stuff is precious!
Avocado Toast, Yogurt with Jam
Groceries equal a few new avocados. One was even ripe and ready to eat this morning. Score! Alice loves yogurt and is always super obedient when we take out the container. Look at that sit!
Cabbage Curry, Boursin and Wheat Thins
I had to grab something quick for lunch in between long conference calls today. This was a mish-mash, but it did the job.
Also: More. Cake!
Comments