Weekly Eats {Salad Club Lunch}

I swear that someday I’ll start reading blogs again and will revive my F&F Friday Favorites.

For today, let’s chat food.

Last week my group at work had our second salad club lunch.  This is something we started in my group after I transferred (can you believe a year ago now?!), when instead of ordering pizza or everyone bringing in fattening crock pot meals, everyone brings in an ingredient you would find on a salad bar!

Salad Club Lunch

Salad Club Lunch

My contribution was a quinoa dish I made with cucumbers, cherry tomatoes, roasted red peppers, and parsley.  I tossed in a bit of lemon juice and olive oil, and topped with s&p.


You can also see my new favorite foodie find in the back of this picture, The Good Bean.  Julia brought me a pack of these roasted chickpeas about a month ago, and I’ve been on a hunt for them ever since.  I seriously can’t find them anywhere, so I was psyched when she brought them in again for salad club.  Has anyone else tried these snacks before?  If so, I want to know where you bought them.

Anyways, here are some of us during salad club!

salad club lunch

Here are some other food highlights from last week!

A huge batch of chicken salad for the week:

Chicken Salad

I enjoyed the chicken salad ON salad for several lunches last week, topped with tomatoes, slivered almonds, dried cranberries, and sliced kohlrabi.

Chicken Salad

Dinners included summer squash taco boats on Sunday and Monday night (thanks Cate for the idea!):

Summer Squash Taco Boatss

Eggplant and zucchini casserole with Swiss chard on the side on Tuesday and Thursday:

Eggplant and Zucchini Casserole

If you are wondering what happened to Wednesday, we celebrated my dad’s birthday at The Aegean.  I ordered lamb kabobs and a Greek salad, Tim and I split spanakopita, and we all had a bite of birthday cake.

The Aegean

Then came the weekend, when Erica visited.  We started off with a breakfast date with Slesh.  I baked my whole wheat blueberry banana muffins and put together a big fruit salad, and Slesh brought over eggs and whipped up some scrambled eggs for us.

Breakfast with Erica

Lunch was leftover quinoa salad from salad club, but then the splurging began.

Fishbowl at the Landing

Dinner was at Jerry Remy’s by the seaport.  We ordered nachos for the table, and for my meal I ordered a huge stacked taco salad full of grilled chicken breast, tomatoes, red beans, chick peas, diced avocado, and romaine hearts tossed in a cilantro lime vinaigrette.

Stacked Taco Salad Jery Remy's

For our beach day on Saturday I made a batch of cucumber salad for everyone.

Cucumber and Black Eyed Pea Salad

But honestly my favorite highlight from our beach eats were the gorgonzola snack bites from Trader Joe’s.  CAN’T STOP, WON’T STOP.
(Context:  A few weeks ago I snap chatted a picture of myself chowing down on the bites to Tim.  With the caption “can’t stop, won’t stop.”  The box was empty when he got home.  Shoot). 

For dinner we ended up at Russell House Tavern (where I went a few weeks ago with Ashley and Monique), and we ordered some small plates and pizzas for the table.  No pictures because I was not in blogger mode!

Anyways, last weekend was definitely a splurge weekend with my friends (especially with some of our late night snacks), but I tried my best to balance it out by having healthier breakfast and lunch choices prepared ahead of time.

This week has been a “week of salads” — grilled shrimp “nicoise” salad, grilled eggplant and tomato salad, Whole Foods salad, etc.  Will recap those in next week’s Weekly Eats post!

What is one snack that you associate with the phrase “can’t stop, won’t stop?!”

Happy weekend, friends!

Weekly Eats

Last week, our meal plan didn’t go as planned because Tim we forgot to factor in that Tim’s lunches were taken care of due to customer events at work.  That meant we didn’t need to make nearly as many meals as we thought we would need, and we had a ton of leftover food from both girls night and Greek Easter the week before.

Here’s the recap!

One noteworthy breakfast:  Scrambled eggs with salsa, topped with sliced avocado.  Love. These. Flavors.

Scrambled eggs with salsa and avocado

For lunch, I’ve been on a huge fruit ON salad (not the same as fruit salad) kick lately.  I am really enjoying greens topped with barley, sliced strawberries, sliced kiwi (I think the prettiest fruit, no?), blueberries, walnuts, and goat cheese.  The barley is what gives this meal it’s staying power.  I am definitely making this again this week.

Barley fruit salad

For dinners, we enjoyed grilled cod with strawberry salsa on Monday night…

Grilled Cod with Strawberry Salsa

BBQ pulled chicken quesadillas on Tuesday and Wednesday night…

Pulled BBQ Chicken Quesadilla

Then on Thursday and Friday, I had my very colorful quinoa salad while Tim ate pulled chicken sandwiches.  Like I said, lots of leftovers.

Saturday and Sunday’s dinners were both out!

From The Brickhouse Cafe included mussels for an appetizer, and the “shrimp siciliano” for a meal (shrimp sautéed with mushrooms, broccoli, roasted red peppers in bianco sauce), along with a side of rice pilaf and more veggies.  It was good, but it was a little too oily for my liking.  I would definitely order something different next time I go there.  I would go back… it was super cute inside!

Brickhouse Cafe

From The Aegean included dolmades for an appetizer, Greek salads, and lamb kabobs for my meal with sides of rice, roasted potatoes, and green beans.

The Aegean

Also, one noteworthy new beer discovery:  Goose Island urban wheat ale.  Delicious.  So was the popcorn that went with it.  I literally said to Tim at the bar, “this popcorn tastes so… different… what’s on it?” to which Tim responded, “um, salt.”  Doh.   I’m so used to my unsalted with rosemary instead!

Goose Island Wheat Ale

Here’s our food plan for the upcoming week:

Lunches will be the avocado egg salad that we didn’t end up making last week, more fruit/barley on salad like pictured above, and/or leftovers from the dinners we make.

Dinner plans include:

  • Monday:  Shrimp stir-fry
  • Tuesday:  Leftover shrimp stir-fry
  • Wednesday:  Chicken ravioli
  • Thursday:  Portobella pizzas (I loved this idea after reading them in Jen’s weekly eats post last week!)
  • Friday:  Steak with baked sweet potatoes
  • Saturday:  TBD!

Here’s the grocery list:

Grocery List 5.12.13

I have recently been having a to buy organic or not to buy organic debate with myself AND I’ve been doing a lot of price comparisons between grocery stores.  This is changing up how we are grocery shopping to some extent.  I will likely be reaching out to you readers for some advice in a more detailed post coming soon!

As usual, I want to hear what your favorites were from last week.  Any noteworthy meals, whether home cooked or out to eat?  What’s on tap for this week?  I love new suggestions!

Scenes from Mother’s Day 2013

Mother's Day 2013

Flour Bakery

Castle Island

Mother's Day 2013

Mother's Day 2013

Castle Island

Mother's Day 2013

The Aegean

The Aegean

The Aegean

Today was Mother’s Day, and we celebrated my mom by getting some coffee and treats at Flour Bakery in Cambridge before walking around Castle Island.  We had a delicious Greek dinner (obvi) at The Aegean in Watertown, and then my parents and brother came back to my apartment so my mom could open her Mother’s Day presents.  The day started out rainy, but luckily the sun came out and we were able to enjoy an active and sunny afternoon.  Hope you had a nice day, Mom!  Thanks for all you do.

P.S.  If you missed my mother’s guest post this morning, check it out!  You Zumba fans will especially love it.