Well I am back for another chapter of What I Cooked this week. I was surprised at how many people enjoyed the first one. As I collected my meat from the Butcher this week, I smiled and told him this week’s menu and smiled. I have enjoyed cooking at home more than ever and I prefer it over eating out for now. He agreed I wasn’t alone in my joy of cooking these days. I hope you will be inspired to cook something this week that you haven’t tried before.
These were named by my niece and nephew who watched me over FaceTime sprinkle the red, white, and blue sprinkles over the cookies like my own Auntie Cooking Show. I used Dorie Greenspan’s Vanilla Sablé recipe and added sprinkles. I packed a box for my Dad in Ohio and my Mom in Florida (to share with the kids) let me just say, I got three text messages one after another saying how much they loved them. The best part about this recipe is you can slice and bake them as you want and don’t have to make them all at once. Now that they are all with my family, I feel I will have to make another batch for Bastille Day!
I was looking for a solution for all my mint and this was the perfect solution plus it was so refreshing.
Perfect for a hot Summer day. I made this quickly on 4th of July and enjoyed it with crackers.
I just made this up as I went but this is the closest recipe to share. I topped it with my homemade tomato sauce and fresh mozzarella and put it in the oven to bake. It was delicious!
My friends in Capri own a restaurant and cooking school. I ordered their oils for home and I was inspired to cook lemon pasta with the lemon olive oil. Holy cow this was good. I used this recipe along with one of their family recipes they shared with me. I picked fresh basil from the garden and mixed in shrimp. This will be something I make again.
This has been a quarantine staple. You can make different variations of this dutch oven bread. I really want to try it with kalamata olives.
I have started making smoothie bowls in the morning with kale, flax, almond milk, berries and my own homemade granola. I will share the smoothie recipe in an upcoming post. My granola is one of my favorite discoveries earlier this year. You can find the recipe here.
My garden is coming along little by little and I can grab handfuls of fresh basil to make pesto. This is a staple in my fridge and so good tossed on tortellini and served cold.
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