u/SuurAlaOrolo

I think I’ve posted these components before, but here they are altogether. My family of five eats this meal about once a week.

Dutch-oven bread — recipe from Recipe Tin Eats, no-knead bread, but modified for half whole wheat flour

Hummus — two cans of chickpeas, about half the aquafaba from one can, a few glugs of olive oil, salt to taste, juice of half a lemon, tablespoon of tahini, sprinkled with sumac

Red peppers — these are lunchbox peppers (usually also cucumbers, but I forgot them! sometimes marinated artichoke as well)

Arugula salad — minced garlic clove, juice of half a large lemon, emulsify with olive oil, bit of salt, then top with crushed pistachios and some microplaned parmesan

Roasted feta and vegetables — block of feta in a baking dish, surround with garlic cloves and cherry tomatoes, top with two tablespoons of olive oil, a generous drizzle of honey, and thyme, bake at 400° F for 20 min, top with halved olives, bake 10 more minutes - can also add mushrooms

I switch it up sometimes by leaving off the feta and adding lentil soup, chicken kebabs, or baked salmon.

Not much time to prepare lunch today. Fried two eggs (no oil) and layered them on toasted ezekiel bread spread with crème fraiche and topped with a bunch of romaine leaves and some taijin. Accompanied by carrot sticks and two kiwis.

Made this easy celery salad from Justine Doiron’s cookbook, except that she calls for red onion and I subbed shallot since that’s what I had. It’s such an unusual combo I would never have thought of: celery (stalks and leaves), mint, dates, and parm. Vinaigrette of lemon juice and zest, garlic, white wine vinegar, salt and pepper. Really delicious.

Used leftover soba noodles to make a bowl today.
- Prepped noodles according to package instructions (made sure to rinse)
- Drizzled with a sauce of toasted sesame oil, tamari soy sauce, garlic paste, maple syrup, and rice vinegar
- Topped with orange bell pepper, cucumber, cilantro, avocado, sesame seeds, black garlic, green onions, and grated carrot
- Added five chopped shrimp for protein (instant pot, from frozen raw, on low pressure for 2min, quick release)

I don’t know why it has never occurred to me that you can oil the FOOD you’re putting in a pan rather than the pan itself.

- Preheat a pan on medium-high heat for at least two minutes.
- Slice a romaine heart in half, brush each half with a neutral oil or an olive oil with a high smoke point. (I used avocado oil.)
- Place the halves open side down. Tuck some minced garlic among the leaves.
- Sautée until it reaches desired browning (5 min for me).
- Remove from heat, squeeze a lemon on top and grate on some parmesan.

I eat beef or pork about once a month. Here is how I prepare a meal that includes pork tenderloin. Not pictured are roasted broccoli and a blueberry crisp for dessert.

- Spinach: sautéed in olive oil, with garlic, lemon, and a bit of salt

- Tomatoes: sautéed bare in the same pan after spinach removed

- Sweet potato: scrubbed, halved, instant pot on a metal insert for 20 min with a cup of water in the bottom

- Pork tenderloin prepared according to the recipe from Recipe Teacher called “The Best Damn Instant Pot Pork Tenderloin,” and eventually dunked in au jus

- Broccoli: drizzled with olive oil, sprinkled with salt, roasted at 400°F in oven for about 15 minutes

- Blueberry crisp: recipe from inspiredtaste.net

Family of five. I go routinely to Aldi, Costco, Trader Joe’s, a local international market (and Whole Foods for a very few items not available elsewhere).

I was low on vegetables, so I added mandarins and blackberries to my salad. It turned out well!

One small head of romaine, quarter-bunch of cilantro, half a cucumber, two cutie oranges (peeled, separated, and segments sliced in half), and a half-pint of blackberries.

Topped with sunflower seeds, black garlic, and black sesame seeds.

Dressing: three teaspoons minced ginger (I get frozen cubes and thaw in microwave), juice of half a lime, generous squeeze of honey, whisked together with olive oil.