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

Tuscan Baby Bick Ribs
Roasted Asparagus and Oyster Mushrooms with Leeks, Lemon, and Tarragon
Marinated Cucumber, Tomato, and Onions with Basil and Mint

Butter Chicken with Cauliflower Rice
Indian-spiced Collard Greens

Shrimp Burgers on Sweet Potato Flatbreads with Tomatillo-Spinach Guacamole — you definitely want this guacamole recipe!
Leftover Cuke and Tomato Salad
Roasted Corn on the Cob

Chicken Taco Salad with raw and sauteed vegetables, lots of greens, and home-fried tortilla chips

This was made with leftover Instant-Pot Chicken that I had frozen.

Andouille-Vegetable Skewers with Smoked Paprika Glaze

Mom’s in town for Mother’s Day visit!
Lamb Stew with Mashed Root Vegetables (Caulifower, Fennel, Celery Root) — pulled from the freezer
Bitter greens salad with Orange, Carrot, and Turnip
Flourless Lemon-Almond Cake with Coconut Whipped Cream and Raspberry Coulis

Grilled Hamburgers on the Fixin’s
Grilled Asparagus and Oyster Mushrooms
Potato and Cauliflower Salad with Blue Cheese Vinaigrette –  here’s the recipe!

Breakfast bonus
Strawberry-Mint Chia Pudding with Strawberries, Toasted Pecans and Coconut

We’ve been growing our own mushrooms in the kitchen.  This week we harvested a huge crop of oyster mushrooms.   So good with leeks, asparagus, tarragon….great flavors together!

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

May your days be truly delicious and satisfying!