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

Italian Stufffed Peppers with sausage, mushrooms, greens – get the recipe, with vegan option too!
Chopped Salad with Homemade Creamy Italian Dressing

I had a little of the stuffing left-over and think it will be great scrambled with some eggs for a late breakfast, early lunch one morning!

Happy Hour at Stella’s – scoping out the scene for Scott’s birthday gathering Friday
We had Sausage and Brussels Sprouts, Meatballs, Cheese, and this amazing lemon custard pastry

Mediterranean Tuna Steak
Zucchini-Dill Fritters

We had a lot of leftover fritters – I think they would be great topped with smoked salmon for a nice lunch or dinner. Little pancakes like this freeze great to be popped out and reheated in a toaster oven!

Lamb Rogan Josh (Instant Pot)
Roasted Cauliflower Rice and Minced Potatoes
Indian-spiced Collard Greens

Scott’s  Birthday Happy Hour at Stella’s
Loukaniko and Octopus appetizers

Spent the time mostly chatting with friends rather than eating – I really wanted to pay attention to enjoying the company more than eating.  This is a great thing to contemplate when you dine with friends. To be mindful of both your company and your food, I find it helps to alternate your attention a bit! I will write a longer blog post about this soon!

Busy work day for us as Scott prepares for a conference and I work on the continued launch of this business!
Some of our leftover lamb stew with pistachios and apricots from the March 25 menu – the rest goes in the freezer!

Sunday – Scott’s Birthday Dinner
Ribeyes in the Cast Iron Skillet
Roasted Asparagus with Lemon-Olive Topping
Twice-baked Potatoes with Spinach and Artichokes
Flourless Chocolate Cake
Homemade Mint Chocolate Chip Ice Cream with fresh Chocolate Mint from our garden

For the most part we do not eat flour or white sugar and limit our dairy to occasional cheese at home (there are exceptions and if we are out and there’s a really good dessert or bread available we will definitely have some). But for my love’s birthday, his favorite things are in order, and I use the best quality ingredients available!

Dessert bonus
Pineapple Coconut Cream Pie (Paleo and Vegan)
Sunday’s special birthday cakes

Cocktail bonus
Gin Cucumber Gimlet – get the recipe!
Frozen Pineapple Margaritas

We generated a lot of leftovers last week and this — lamb stew which went into the freezer, stuffed peppers which got eaten for lunch, tuna – which will be nice chopped up over some baby spinach for a nice salad, and oh my gosh, all of those collard greens, the fritters, and pineapple — will freeze all of those too!

My overstock of tomatoes from last week got slow-oven roasted with garlic and thyme to go into the topping for the Mediterranean Tuna and the Indian-spiced collard greens this week. To do this, slice thin, lay in a single layer on a rimmed baking sheet, drizzle with olive oil, salt and pepper, dry or fresh thyme, and minced fresh garlic. Bake at 200 for a few hours (at least 1, up to 3). Check every now and then for your desire of concentrated goodness.

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

May your days be truly delicious and satisfying!