Weekly Eats {Week of Salads & First Birthday Present}

Hey, hey, hey.

Last week I opened my first birthday present! It was from Dawn at work, and it was food related.  Clearly it needed to make it into my Weekly Eats post.

Dawn's Birthday Present

Organic Spanish red wine (can’t wait to drink this), organic blue agave from Trader Joe’s (can’t wait to bake with this), and Dawn’s homemade trail mix (can’t wait ate this already).  Thank you, Dawn, for my fun treats!

We nicknamed the rest of last week “The Week of Salads.”  That probably sounds super boring, but hey, not every week can be super exciting.  Plus there were a couple of new recipes in the mix.  I can’t remember the exact days of when we ate what, but here was our line up:

Grilled shrimp “nicoise” salad…

Grilled Shrimp Nicoise Salad

Grilled eggplant and tomato salad with feta…

Eggplant and Tomato Salad

Tuna salad…

Tuna on Salad

Whole Foods salad buckets made it into the lineup too.  Does anyone else feel like when they go to the Whole Foods salad bar they end up with the most random stuff just thrown together?  That’s why I call them buckets.

Whole Foods Salad

Whole Foods Salad

Anyways, one of the salads was from a dinner date with some of the gym gals after last week’s free CrossFit class.  The other is from when I went back on Friday before going out with my home friends.  Normally I don’t buy so much food out during the week, but unfortunately our planned chicken meal for the end of the week didn’t end up happening because our chicken went bad.  And we just didn’t feel like heading out to get more.

The chicken going bad also spurred a spontaneous dinner date at Fiorella’s on Thursday night.  Fiorella’s caprese salad, how I love you.  (Jess Dock! I always think of you when I eat this.)

Fiorella's Caprese Salad

I also ordered lemon chicken that night, but didn’t snap a pic.  That’s about it for noteworthy eats last week!

This week our meal plan is looking something like this:

Dinners

  • Sunday – Farro stuffed patty pan squash
  • Monday – Repeat of the grilled shrimp nicoise salad
  • Tuesday – Leftover shrimp salad
  • Wednesday – White eggplant over wheat pasta with tomato sauce
  • Thursday – Out to dinner with Slesh
  • Friday – Either quinoa or dinner somewhere before birthday outing with friends
  • Saturday – Birthday dinner with Tim

Lunches

  • Sunday – SOWA Open Market deliciousness
  • Monday – Random salad with leftover ingredients from the fridge
  • Tuesday – Leftover farro and veggies from Monday’s patty pan squash
  • Wednesday – Southwestern sweet potato salad
  • Thursday – Leftover sweet potato salad
  • Friday – have the day off, TBD
  • Saturday – birthday TBD

Can’t wait to recap our experience at SOWA Open Market for you guys!

What’s the best salad you’ve eaten lately?  Any Whole Foods salad bar junkies out there?  Anything exciting on your meal plan this week?

Weekly Eats {Beets and Farro for the Win}

Hi friends, I have some fun meals to share with you this week.  And if you read this morning’s post, you now know that several of these meals involve organic ingredients!  Please make sure to comment on that post with any tips you have in making the switch to organic eating because I would love to hear your thoughts.

Weekly Eats

Last Week’s Eats

Last week we had three main lunches to choose from throughout the week.  First up was a beet salad on mixed greens with avocado, walnuts, garlic scapes, dried cranberries, and goat cheese.  The beets were from our farm share and were awesome!  I wasn’t expecting to be as into them as I was.

Beet Salad

Another food obsession of mine lately is farro.  It’s kind of like quinoa or barley, and it’s super cheap at Trader Joe’s.  I made this salad with asparagus, cherry tomatoes, red onion, and feta.  Tossed in an olive oil and red wine vinegar mix, it was so yummy.  Farro is on the meal plan again this week!

Farro, Tomato, and Asparagus Salad

Finally, toward the end of the week we had avocado egg salad.  On both Friday and Saturday, I spread it on some Ezekiel bread from Trader Joe’s for an open-faced sandwich.  Yum!

Avocado Egg Salad

And here’s what our rundown of dinners ended up being:

Sunday
I can’t remember!  I think I had toast after getting home from Jen’s wedding.

Monday
Chicken pesto and tomato kabobs with sautéed Swiss chard and roasted garlic scapes

Chicken Pesto and Tomato Kabobs

Tuesday
Leftover chicken and tomatoes with a slaw on the side that incorporated garlic scapes, cabbage, and fennel from our farm share.  I’m telling you, this farm share is definitely forcing some creativity on us!

Pesto Chicken with Cabbage and Fennel Slaw

Wednesday
I spontaneously went out for dinner with my bestie because a) we needed to catch up, and b) I wanted to celebrate being able to officially say my company is moving forward with our wellness initiatives!  We met in Arlington at Tryst Restaurant, which I’ve written about on the blog before here.  We shared the grilled koftes appetizer which I remembered being delicious from last time I was there, and I ordered the spinach salad with chicken for my entrée.  The salad was also tasty, with honey roasted peaches, Vermont goat cheese, spiced pecans and white balsamic.

Tryst

Thursday
Double bean veggie burgers with an avocado basil cream spread made with plain Chobani yogurt instead of sour cream.  Amazing.

Double Bean Veggie Burgers

Friday
Leftovers burgers

Saturday
Wedding food at Tim’s friend’s sister’s wedding

This Week’s Eats

This week, we have some more tasty dinners lined up:

  • Sunday:  Dry rub steak with summer squash salad
  • Monday:  Leftover steak on salads
  • Tuesday:  Caprese stuffed chicken
  • Wednesday:  Leftover caprese stuffed chicken
  • Thursday:  Broccoli tacos
  • Friday:  Out to dinner
  • Saturday:  TBD – some kind of leftovers, random meal, or out!

We are also planning on quinoa salad, another kind of farro salad, and broccoli taco leftovers for lunch!

Do you like beets?  Ever tried farro before?  Anything you are particularly enjoying eating lately?

I’m off to the Y.  Have a great night, you guys!