Mary, if you’re reading this post then you will see that I visited your favorite bakery this weekend. We stopped in after lunch to pick up some cupcakes for dinner. I also decided to purchase their cookbook along with this cute little cake pan (see bowl below) that they use to bake their tiny cakes in. Isn’t that the weirdest pan you have ever seen? It looks like a metal camping bowl. I can’t wait to make a cake in it as it’s just too cute and I’m also really curious to see how a cake turns out in it. You know what I discovered about the owner, Meg Ray, while perusing this book? I found out that she’s a self-taught baker. Isn’t that inspiring? She has 4 successful bakeries and she didn’t even go to culinary school. She just loved to bake and came up with a concept and just went for it. I really admire her and it gives me hope and inspiration to just follow your dreams. You don’t have to have a culinary degree to be a great cook, or an interior design degree to be a great designer, (hint, hint, Sharon and Annie) some people just have a natural innate talent. Anyway, if you’re ever in the SF bay area, check out one of Miette’s bakeries. If you can’t check out one of their bakeries, then check out their cookbook, Miette.
Zoe had a jazz band concert Saturday at the Marin Country Mart, so we decided to stick around for lunch after. On Saturdays, the mart has an amazing farmers market with some of the best produce ever, as well some amazing food vendors. I had this vegan veggie burger called the Larksburger. You can see the description below as well as a photo of the burger. I was deciding between the burger and the korma tacos, as they looked very enticing as well.
The burger was great, but it truly didn’t need that huge bun, so I got rid of the burger top and just ate the bottom half of the burger. The kids and John shared these buckwheat crepes filled with cheese, ham, tomatoes and pesto. Oh my, they were amazing and I’m so going to replicate the one Zoe ate at home.
It’s truly been feeling like spring in our neck of the woods, especially since it’s light out till 7:00, and that means it’s time to put away the soup and casserole recipes and break out our favorite spring-time meals. I really love the change of seasons when it comes to eating, because just as you’re getting sick of heavy winter fare, spring arrives, and the backyard grill is open for service.
Sunday night dinner: Cilantro lime chicken tacos with mango avocado salsa and lacinato kale salad. Mangos are tasting amazing right now, so I’m excited to whip up these tacos along with some mango avocado salsa. I’m also happy that it’s lighter out because John won’t have to grill up the chicken up in the dark.
Monday night dinner: I’m trying a new veggie burger here, like a true veggie burger that requires a bun, and I’m hoping the troops like it. I will be pairing these burgers with some roasted asparagus. If you’re craving a veggie burger, then try my chickpea veggie burgers. They’re amazing, and what’s cool about these burgers is that the burger is the bun, you stuff all your condiments and greens inside the burger. Pretty cool I must say!
Tuesday night dinner: Leftover night! I’m using the leftover chicken from Sunday and making chicken quesadillas. Tuesday is our crazy night and everyone eats at different times, so quesadillas are super easy to make on the fly. I will serve these up with some leftover kale salad and some cut up veggies like carrots, cucumbers and red peppers.
Wednesday night dinner: Leaner spaghetti bolognese and kid friendly caesar salad. It looks like we might get some rain, so it’s a perfect night for some comfort cooking. I love this bolognese because it’s a two-nighter meal and tastes great as leftovers. What makes it lean? I use buffalo meat in lieu of pork and ground beef.
Friday night dinner: I’m so excited because my brother-in-law and his kids are visiting from MN. I’m not sure where we’re going yet for dinner, but it’s truly their choice!
Stay tuned this week, as I’m going to be posting this simple egg salad recipe! It’s kid approved and uses yogurt in place of mayonnaise.