What We’re Eating

Hiya friends!

A lot of you ask me often, “what are you eating this week?”. Y’all like new ideas and are curious what we are trying next. So, I thought I would start a new series about what we are cooking each week!!

Full disclosure friends, I don’t use recipes often. I like to experiment and play in the kitchen. So, when I have a link to a recipe, I will share it, when I don’t, our ideas will give you the inspiration and you take over from there…I have confidence in you…I know you are creative and amazing!

So, let’s get to it shall we?!

What we’re eating this week!

June 13th – June 18th

Saturday: Homemade pepperoni and pickled jalapeno pizza!

Sunday: Date night!!! Ribeye steaks with a fancy salad (butter lettuce, Persian cucumbers, sliced apple, pecans and burrata)

Monday: Tostadas with vegetarian refried beans and grilled chicken breasts and vegetables (zucchini, mushrooms and corn) with fresh radish and salsa

Tuesday: Corned beef in the slow cooker with sauteed cabbage, sweet and sour red cabbage and caramelized onions

Wednesday: Grilled brats with white bean salad (with cucumber, red and yellow bell pepper, grilled corn and mozzarella cheese)

Thursday: Pasta salad with fresh corn, marinated artichoke hearts, kalamata olives, multi-color tomatoes, salami and mozzarella cheese

Friday: Nothing planned yet, but maybe we’ll use a gift card we have to support a local restaurant 🙂

Dessert for the week: low sugar raspberry jello with fresh raspberries and strawberries mixed in and light whipped cream!

You may see a trend here…fresh corn! Corn is in season right now and it is insanely good! I was raised on farm fresh California corn and I can’t not take advantage of it when it shows up in our grocery stores. And when I use it in something like pasta salad, I cut it right from the cob without cooking it, and then milk the corn…yes, you read that right, I milk it! When you’ve cut all the kernels off the cob, turn your knife over to the blunt side, hold the cob in a bowl and run your knife up and down the cob and you’ll see the juice, or milk, come out of it. I use this milk in the dressing for my pasta salad and y’all…once you try it, you will never go back! It is so fresh and so delicious.

If y’all have questions about these meals, email us or send us a DM on Instagram. I love sharing these kinds of things with you my friends. Helping each other get new ideas and sharing what we love. Please share your meal ideas with us too!

xo

S


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