What We Ate 4/12/15 – 4/19/15

Hello everyone! I hope everyone had a nice and relaxing weekend. I am currently enjoy an acai bowl from home and about to go outside to cheer on the runners in the Boston Marathon. Hopefully the rain will hold off for them today! This week for food we had some special delights as it was someones birthday… Rose turned 23 on last Sunday! We got to enjoy a delicious brownie pie with a big pile of ice cream. Yum, I love birthdays! Here is what else we ate this week:

rice bowl

Sunday: Rice bowl and birthday cake! We had some rice with all sorts of veggies piled in and dressed with soy sauce and some sesame seeds. Simple and delicious! We also made this delicious brownie pie that we enjoyed with extra ice cream and wine; Happy birthday Rose!

Egg sandwich with asparagus

Monday: Egg sandwich with asparagus. This was a throw together whatever we had kind of night. I ended up with this delicious egg sandwich with spinach and a fresh tomato with some sautéed asparagus on the side. I love that asparagus is in season!

risotto with spring veggiesBen & Jerry's ice cream

Tuesday: Risotto with chicken and spring veggies. We sort of followed this recipe, but we already had cooked rice so we changed it up a bit and added our own things. It turned out okay, but probably would have been much better if we had cooked the rice according to the recipe. Oh well! Tuesday was also free cone day at Ben & Jerry’s so we might have had dessert before dinner.. It was positively delicious! We both got The Tonight Dough and yum yum yum it was amazing.

Meatball sandwich

Wednesday: Meatball Sandwich with Veggies. We were planning on doing a different recipe with these turkey meatballs that we picked up at Trader Joe’s but a sandwich sounded better so we whipped up these instead. We cooked the meatballs in some marina sauce and sautéed some zucchini, onion, corn, and carrots to add on top.

Cornbread salad

Thursday & Friday: Cornbread Panzanella Salad from Two Peas & Their Pod. This salad was delicious and just what I wanted. Extra cornbread on top, yes please! We would have had this delicious dish many more nights except our cornbread molded! We put it away when it must have still been a bit moist and as our apartment can get overly heated, it was just not a good combination.

Saturday: It was both my mom’s birthday as well as Rose’s dad’s… coincidence, who knows? Rose went out to dinner with her family to celebrate and I had some pizza on the couch while I caught up with my mom on the phone.

Goodbye Summer Panzanella

Why does it always feel like summer flies by? This summer was a busy one, we graduated college, started new jobs, and moved into a new apartment. It feels like everything just happened in the blink of an eye and we didn’t even get a moment to enjoy the nice weather. We have gotten to enjoy other perks of summer though, like buying fresh produce at the local farmers market and eating lots and lots of ice cream on hot nights when nothing else could possibly do. This summer will definitely be memorable and so as a, perhaps a bit early, send off to summer we created a Goodbye Summer Panzanella.

We love panzanellas – they are quick, yummy, and who doesn’t love a bunch of bread masquerading as a salad? They are a good alternative to a lettuce salad too. In case any of you were wondering what a panzanella is, Wiki tells me it is a Tuscan salad that includes soaked and stale bread, lots of tomatoes, and is dressed with oil and balsamic vinegar. Yum! Our love for panzanellas started instantaneously after we made our first one junior year of college. We just followed a simple, basic panzanella recipe, and boy did it come out great! Since then we have tried different versions of panzanellas. Most recently, we have made this Blueberry Turkey Panzanella Salad by Teaspoon of Spice, which inspired our Goodbye Summer Panzanella.



– Slightly stale small baguette, we also like to use stuffing croutons

– 1-1.5 cups of cherry tomatoes

– 1 zucchini

-1/2 lb chicken tenderloins (marinated in oil and vinegar for at least 30 minutes)

1/2 baguette

– Blueberries to top

For the Dressing:*

-2/3 cup blueberries

-3 Tablespoons coconut oil (virgin or extra virgin)

-1 Tablespoon red wine (or white)

-2 Tablespoons lemon juice

-salt and pepper to taste

*add water if you want the dressing to be more liquidy. We kept it more on the thick side. 


1) Marinate the chicken for at least 30 minutes or up to 4 hours.

2) Once chicken is ready to cook, put it in a skillet on medium heat. Cook for about 5 minutes on a side or until done.


3) Dice up the zucchini and put it in a second skillet with about 1/2 Tablespoon of coconut oil.

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4) While the chicken and zucchini cook, chop the bread into strips. When the zucchini is almost tender, put the bread into the skillet with the zucchini

IMG_18355) Slice cherry tomatoes in half, add them to the bread and zucchini skillet. Salt and pepper to taste.IMG_1839 IMG_1859

6) This is a good time to make the dressing. To do this, toss all the dressing ingredients into a blender or food processor and blend until smooth.

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7) Once chicken is done, slice it up or shred it and add it to the veggie and bread skillet.IMG_1864

8) Add about 1/3 to 1/2 cup of the dressing to the skillet and toss it around. Turn the heat down to low and let the flavors combine for about 2 minutes.

IMG_1880 IMG_18999) Eat and enjoy!