This week was a whirlwind, but a welcome whirlwind. After a summer of slow-burning stress and slogging through each week, the activity returned in full force this week to both our family and my business.
Our kids started school. Our regular school-year clients returned. Our menu returned to normal. Timm and I celebrated nineteen years of marriage. All the extra-curricular activities cranked up. Our kids merged into three schools, and there were a lot of heightened emotions mixed with physical exhaustion from the adjustment.
The first week of school is always a bit of a shock to the system, and although I welcomed it with open arms, the toll it takes is tremendous. I have learned to anticipate this and allow lots of space and grace until the settling in becomes second nature. It felt good to feed my family dinner at home a lot this week. Cooking in my home kitchen is a familiar way to care well for those around me, and they hopefully felt the comfort of this too.
WHAT I COOKED
Roasted Eggplant Parmesan, Cook Like a Pro
Israeli Vegetable Salad, Cook Like a Pro
Pork Posole, Cook Like a Pro
Vanilla Ice Cream with Lemoncello, Cook Like a Pro
Short Rib Hash & Eggs, Cook Like a Pro
Morning Glory Muffins, Cook Like a Pro
Tomato & Eggplant Soup, Cook Like a Pro
Roasted Shrimp Cocktail Louis, Cook Like a Pro
Turkey Sandwiches with Brussel Sprouts Slaw, Cook Like a Pro
Tomato & Avocado Salad, Cook Like a Pro
Salted Caramel Sundae, Cook Like a Pro
Baked Pasta with Tomatoes & Eggplant, Cook Like a Pro
Chocolate Sauce, Cook Like a Pro
Sweetened Whipped Cream, Cook Like a Pro
1770 House Lamb & Chickpea Curry, Cook Like a Pro
Roasted Beet, Butternut Squash & Apple Salad, Cook Like a Pro
Perfect Basmati Rice, Cook Like a Pro
Chicken & Spinach Waldorf Salad, Cook Like a Pro
Carrot Cake Cupcakes, Barefoot Contessa Parties!
WHAT I LEARNED
ISRAELI VEGETABLE SALAD.
This title of this recipe does not adequately describe the splendor of this dish. I would call this “Super Tasty Hummus and Vegetable Platter” or something like that. Spicy sriracha hummus (you could totally use store-bought) is spread on on a platter. The hummus is then topped with a vinaigrette doused combination of cucumber, colorful peppers, tomatoes, and mint. Then you scoop up heaping piles of it and eat it with pita. It’s communal, beautiful, delicious, and a cinch to make.
TURKEY SANDWICHES WITH BRUSSELS SPROUT SLAW.
I was surprised by how such a simple sandwich (bread, meat, slaw) could deliver such intricate layers of flavor. The smokey turkey, the crunchy creamy slaw, the mustardy sauce, the ciabatta…it all worked so well. As an added bonus, the visual appeal of this sandwich makes me smile. The soft pink of the turkey and the pastel green of the slaw look so pretty on the plate. I cannot wait to make this again. I highly recommend serving this with the Tomato Avocado Salad and the Salted Caramel Sundaes (both from Cook Like A Pro). It made for a near perfect menu.
CHICKEN AND SPINACH WALDORF SALAD.
Add this to your main dish salad line up ASAP. It has everything. Crunchy nuts. Sweet golden raisins. Shredded cheddar cheese. Chicken and perfectly cooked jammy soft-boiled eggs. Lots of greens. Bits of apple. And a delicious vinaigrette. I wasn’t even hungry when I served this, and I kept craving one more bite. I loved everything about this and cannot wait to serve it again at Hurley House.
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