A real-time look at what we ate this week. The plan with some notes about diversions from it. Get the grocery list here.

Swordfish with Carrot Top Salsa
Cauliflower/Chard Stalk “Hummus”
Sauteed Dandelion Greens and Chard with Crispy Shallots

Oven-roasted Porkchops with Sunflower Seed Gremolata
Marinated Beets with their Greens, Fennel, Orange, and Red Onion (get the recipe for the beets and the salad!)
Flourless Chocolate Cake and Mint Chocolate Chip Ice Cream (left over from the Birthday!)

Lemon-Rosemary Salmon
Wilted Spinach and Sunchoke Salad with Apples and Cheddar

A little bit of meat, cheese, and vegetables at a networking event

I had planned to cook this evening, but Scott and I ended up having separate events, and both had food, and we ended up staying later than planned. It wasn’t the best quality, but I had just enough to be sated. And I made some really great connections at the event, so well worth it!

Risotto with Sausage, Mustard Greens, and Cherry Tomatoes
Brussel Sprout Caesar Salad (dairy-free)

LOVED making the sausage for this one. I don’t use it too frequently, but I got a meat-grinder attachment to my KitchenAid a few years ago. Love it!

early dinner at Stella’s with friends before the symphony/choir/ballet of Carmina Burana
Sauteed Calamari with Artichokes and Sun-dried Tomatoes
Green Beans stewed with Tomatoes and Onions

Sunday – Starting a Silent Retreat!
On retreat, so I’ll have to report later!  It will be interesting to see how a week’s worth of “cafeteria food” goes, and also how the time in silence affects my choices.  You can read about how to use even a little bit of quiet to decide when and what to eat here.

I ended up planning and shopping for more than I cooked this week, but Scott should be set up well with some meats and veggies to roast while I’m gone.  Easy, peasy.

As always, if you see something you want the recipe for, let me know!

May your days be truly delicious and satisfying!