Is it just me, or has this blog gone crazy for seafood lately?
Shrimp last week, trout today, and I even snuck some fish sauce into Friday’s mushroom lettuce wraps. There may or may not be a package of smoked salmon in my fridge, too, for another recipe I’m hoping to post next week. There’s not necessarily a reason for it… I guess I just decided it was about time to work my way through all the fish recipes on the “to make” list I’m constantly adding to.
And this one… this one is a keeper!
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OK, so I totally missed the deviled egg boat this year. Apparently deviled eggs are an Easter thing? I never knew this, though it makes sense, of course. One of my favorite things post-Easter is seeing all my co-workers with young kids bring dyed eggs to work for lunch. Taking one for the team. Because let’s face it, no one really wants to eat the eggs after they’re dyed. They have flecks of blue on them and stuff. Not appetizing.
But we’re talking about deviled eggs. To tell the truth, I haven’t thought about deviled eggs in years. Then Easter happened, and the blogosphere blew up with the darn things! And I was like, wait, why didn’t IIIII do that? Major deviled egg envy. So now I’m doing it.
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Since embarking on my ice cream journey, I’m become something of an egg white master. You see, every ice cream recipes involves egg yolks, and lots of ’em, but never the whites. So it’s no surprise that I have tupperwares full of egg whites in my fridge, just waiting to be whipped up into something tasty. Breakfast burritos are my go-to egg-white-user-upper-recipe. But they don’t contain nearly enough produce when you’ve also just received your very first heaping CSA box!
This past week was my first CSA delivery of the summer. I’ve never tried out a CSA before, so I was super excited to receive all this gorgeous fresh produce straight from a local farmer. In addition to the above picture, I also signed up for a box of berries every week (blackberries this week, mmmmmm) and a dozen eggs every other week.
As excited as I was for all these goodies, I was also slightly intimidated. What do you do with turnips? What do spring onions taste like? (Answer: really strong green onions!) How long is this chard going to last in the fridge? Should I eat these beet greens or toss them? And how am I going to eat all this stuff on my own while Nate is in Peru for the next week?
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Could these be breakfast? Yes. But I like to eat them for dinner.
Before Nate and I lived together, I prepared a lot fewer meals. Dinner was often Thai takeout or a “salad” (a.k.a. a big pile of raw veggies, no dressing, that I ate with my fingers). I’m not entirely ruling that out as a dinner option as the weather gets warmer, but things are a bit more civilized around here these days. However, there is one of my “single” dinners I’ve been missing lately: Scrambled eggs.
Scrambled eggs with goat cheese, avocado and salsa was my favorite weeknight dinner for a while last year. It eventually slipped off my radar – there was the vegan thing, and then the fact that Nate expresses zero enthusiasm for scrambled eggs – and before a few weeks ago, I hadn’t made it in quite some time. I’ve since welcomed it back into my life, however – this time for good. And in my efforts to make it into more of a cohesive meal (one that I could actually serve to others rather than just eat by myself standing up at the counter), I turned it into a burrito.
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It’s been a long week in these parts. Monday was not the best day, obviously, and that set a heavy tone for the week. I also started off the week already excited for to our trip down to Moab today. And waking up on Monday morning looking forward to the weekend is NOT a way to have your week pass by quickly!
Thank goodness Friday is finally here! My hiking shoes are packed, my gas tank is full, and Nate and I are psyched to drive down to Moab after work/school this afternoon. The one slight issue: my enthusiasm for planning is trumped only by my enthusiasm for grocery shopping. Also, I tend to think that I can cook 5 or 6 dinners in a week. Wishful thinking. I cooked twice this week? But as always, I got a little overzealous in the produce section last Sunday, and forgot that I don’t have the weekend to cook up any odds and ends. Goodbye asparagus, avocado, and bell peppers. Good thing you aren’t like the three most expensive things I could have purchased.
Anyone want to come over and clean out my fridge? I’ve got some wilted asparagus for you.
I won’t be in the kitchen this weekend, but should you be inspired to whip up a tasty brunch, lunch, or dinner, may I suggest these baked eggs:
We don’t often have eggs for breakfast, since I will pick sweet over savory any day, but I did make these for lunch recently. I think they’d even make a great dinner (I mean, they have spinach!), especially if you’re in the mood for a breakfast-for-dinner-ish type thing.
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