|birthday party quiche|
We spent the past week at the grandparents' places due to some construction in our apartment. Luckily this coincided with Big Girl's spring break. This allowed for some quality family time and a bit of running for myself. Unfortunately, I had two lousy runs (four miles each) to start things off, but I finished with a chart-topping 7.25 miler on some trails..
|post trail run|
Lastly, menu planning. Our Easter weekend was full of cooking - though my husband took full charge of the culinary tasks. I wanted to contribute more, but with two sick kids, I had my hands full. Despite it all, we had some serious edible treats this weekend -
Saturday night there was a spatchcocked chicken. Not only is this truly a fun one to say (who doesn't want to proclaim he's going to "spatch cock a chicken"?), but it's also a delicious way to eat grilled chicken. It's basically butterflying the bird and grilling it so it stays moist and flavorful inside with a crispy skin on the outside. Plus it's fun to drink icy beers while grilling outdoors on a perfect weather day. Sometimes everything just comes together. There's no pic of the spatchcocking but I can assure you it was perfection. There were also a variety of spring vegetables: grilled carrots (finished off with soy sauce and a touch of balsamic vinegar), asparagus and sunchokes, and a fresh kohlrabi salad.
Easter Sunday was another smorgasbord that included leftover grilled veggies (see plate on the right) along with grilled brun-uusto cheese with an olive oil and basil dressing on fresh bread. I managed to get a picture before it was devoured.
|Easter Sunday apps|
For this week's menu plan -
Monday (yesterday) we had fresh fruit and yogurt, along with fresh bread and a bit of blue cheese.
Tuesday - tonight was leftover grilled vegetables (onion, broccoli, squash, zucchini) in a panzanella - bread chunks, fresh herbs (oregano, chives), shaved parmesan cheese and a mustard vinaigrette. It was fantastic!
Wednesday - If I can get my hands on some Vidalia onions, I'd like to core them, fill them with (herbed?) butter, roast them to within an inch of their life, split them open and top with a poached egg and some bacon crumbles - maybe some chives too. (If I can't find Vidalia, I'll make do with sweet onions..) This will all go over some toasted bread to catch the drippings.
Thursday - Pizza, sort of. I'll use my homemade dough and top with olive oil, thinly sliced potatoes, rosemary, shallot and nicoise olives. A side green salad should complete the meal.
Friday - we might do egg salad sandwiches and edamame. We might do a red lentil spread. We might do an asparagus pasta (whole wheat pasta, asparagus, lemon zest kind of thing..). We might do BLT's. We might do a simple sandwich with roasted red pepper, goat cheese, and arugula. Still thinking on this..