Hello loves,
I hope you all have been having a great weekend. I certainly have. To most it might seem mundane but it’s been the perfect no plans/get a lot of stuff done around the house weekend. I’m usually on the go over single weekend so it’s nice to just be home and: clean, organize, take the pup to the park, decorate oh and Cook! I’ll have today’s eats up later after I’ve finally brewed up my buffalo tofu and celery soup. Yes, I am finally making it this week after talking about it for the last three. Good things come to those who wait? I hope. 
In the mean time here are some yummies from the week for you to oggle:
This dinner really focused on the black bean and sweet potato salad. I love making this, a recipe I addapted from one of my Atlanta Cousins.
Cube and steam the sweet potatoes (I used one potato with one can of black beans it it made about 4 heaping servings…adjust as necessary for your needs)
Cool the potatoes: To steam I just nuke them with about an inch of water for 5 minutes or s. Drain the water and then let them chill in the fridge for a while, if you are in a hurry like me, other wise just let them cool down to room temp
Toss with a drained and rinsed can of black beans, chopped purple onion and cilantro (I actually used shredded culantro in this batch, because the produce section had a really pathetic cilantro selection this week) a tiny drizzle of olive oil and the juice of half a lime. S&P to taste.
Enjoy! I dished this up with one of my dad’s leftover grilled honey mustard pork chops and a small helping of my delish guac. I’ll share that simple recipe another time, so check back soon!
These pictures really don’t do credit to how delish this impromptu flatbread really was. I made a down and dirty babaganoosh by roasting that lovely striped eggplant I had picked up at the green market the other day (http://www.facebook.com/photo.php?pid=33714198&l=1f5fddda72&id=33401688). I just chopped it up, no peeling required- the skin was really tender and added a few cloves of whole garlic, tossed with a drizzle of EVOO and S&P. I quick roasted it up for about 12mins at 450 degreesF and then mashed it all up with my potato masher. Spread on a flat out wrap. Top with a grated string cheese (gotta love that portion control!) and broil. It was so good. So good I may have eaten the whole pizza in one sitting. Whoops.
All this talk of food is making me hungry…what a horrible side effect to having a food blog. haha, NOT!
I’m off to whip up some lunch then and get the veggies started for that celery soup.
Love to all,
~Jess
