Recipes from our kitchen in June

A little grocery haul and our meal plan for the start of the week.

Why is it that seeing into someone else’s fridge or meal plan is so thrilling? I live for fridge shots and meal prep tips. I’m always eyeing what the person in front of me unloads at the grocery store checkout. Maybe it’s the unique way in which we’ve all cultivated the art of how we build our grocery lists and meals we lean into. I’m innately curious and always up for trying new things or strong recs from others, I find it to be quite fun. In case you’re like me, this post might do it for you!

We are trying to be a bit better about being really intentional with our lists and making sure we do our very best to utilize every single thing we buy. No one feels good about the weeks where things end up getting tossed. It happens, especially in summer when spontaneity is so nice. So with that in mind, we’ve been breaking up our market visits to a couple a week rather than one big sweep. Here was our list today…

Bananas
Strawberries
Blackberries
Strauss non-fat greek yogurt
Avocado
Celery
Cucumber
Ginger
Carrots
Garlic
Onion
Brocoli
Arugula
Green olives
Nuts
Halibut or Sole, whatever looks better
Organic Frozen Wild Blueberries
Stumptown cold brew
Harmless Harvest coconut water
Bone Broth
Made Good Granola Bars for G
Jam
Tortillas
Monterey Jack cheese block (for quesadillas)
Pecorino cheese block
Carbonne red pasta sauce
Flour + Water spaghetti
Apple Sauce packets

Always stocking up on fruit/yogurt, granola bars, pasta, apple sauce, and tortillas for Grace during the week. As you’d expect she’s a particular and picky 3 year old with food these days. She’s big on rotating the toddler ‘white food’ favorites: mac n cheese, pasta, quesadillas. She does love most fruits, hummus, broccoli, and carrots though which is a big win.

I’m obsessed with Stumptown cold brew at the moment for morning iced coffees! Also craving green juice to start my day lately. Nuts and carrots/hummus to snack through the week. Everything else is for dinner tonight and tomorrow!

Right when I get home, I fill the sink with water, a little baking soda and a splash of white wine vinegar and throw in all fruit and veg to clean up. I like to prep fruits for Grace to make morning yogurt bowls easy as well as chop up veg for green juices. And then I like to make a couple things that we end up using throughout the week:

Pesto. 1 big handful of basil from the garden, 2 garlic cloves, half a cup of pistachio, half cup of shredded pecorino, sea salt and pepper, a big drizzle of olive oil, and a splash of water. I don’t go by exact measurements, I just eyeball it! You can adjust to taste, too. *I really like pistachio but also enjoy using almonds or toasted pine nuts as well in case you want to switch it up. I’ll use this to make salad dressings, zucchini noodles, or with Flour + Water pasta (the best). I want to start making our own pasta soon! If you have any favorite recipes that call for pesto, please let me know! I was at my favorite local restaurant and they drizzled some over a white bean soup which was so good, need to try this when the weather cools down again. Always looking to find new ways to use it.

Dukkah. I learned about Dukkah a handful of years ago through Eyeswoon. This is her recipe. Also if you happen to be local, Amphora Olive Oil shop has a pre-made that is very good (we have this too!). Also obsessed with their salmon rub if you go, by the way.

Quinoa (or rice). I usually like to cook quinoa (with the bone broth vs water) for the week to have for salads, veggies or burrito bowls, or team alongside a fish dish. Once it’s cooked, I usually add some chopped herbs from the garden and sometimes will sprinkle in everything but the bagel seasoning.

Salad dressings. My longtime go-to is this dijon vinaigrette. I’ll add a little honey sometimes to lightly sweeten when it makes sense. You may know my latest white balsamic obsession—using my peach and elderflower balsamic splashed over olive oil, too, for summer salads. So ridiculously good.

Green juice. First thing first, besides taking my probiotic… a juice on an empty stomach. I throw celery, cucumber, lemon, and ginger into my juicer.

Iced cold brew “latte”. I have a sweet tooth when it comes to coffee beverages. It can be a very slippery slope (some people call flavored iced lattes “undercover milkshakes” haha it’s not false).

I created one that is a healthier and it’s been hitting the spot. I drizzle a little date syrup on the inside of the glass and a tiny sea salt. Add ice and pour over the cold brew, about half the glass. Then I add over the Barista Three Trees almond/oat milk, and save a little room for the top to splash in a little coconut water to sweeten a touch. It’s the best.

Smoothie. For weekdays on my own—I almost always make a smoothie after getting home from a pilates class or a long walk with Scout. My go to: coconut water, chia seed, flax seeds, a couple collagen/protein powders I like, 1 banana, handful of frozen wild blueberries, half an avocado, handful of ice. I noted a few other smoothies I like here.

Lunches at the moment. I go through phases with lunches—I am a creature of habit and can make the same meal everyday for a little and not get sick of it (until eventually I do!). Right now I am back on my arugula and roasted chickpea salad. It’s such a nice base, you can add so many things you like based on the mood and what you have in your fridge!

Greek salads are usually doable too with the ingredients that usually live in our fridge. I love Mediterranean dishes. I also like to utilize any leftovers. The other day we had grilled chicken and I shredded/heated it up with quinoa and added avocado, sesame seeds, and coconut aminos (we always have this on hand, too).

Monday | Halibut baked in parchment paper. One of our favorites to make that is so easy, is fish cooked in parchment paper. Tonight, we are making halibut! I add sliced green olives, sliced sungold tomatoes and chopped parsley from the garden, sliced garlic, a little olive oil and lemon juice. It cooks so beautifully (at 400º for 15-20 min depending on how big the fish) and is packed with the best flavors. Teaming tonight with steamed brocoli.

Tuesday / Pesto penne over arugula. I love this dish! Just cook penne noodles, add in the homemade pesto, top over arugula once it cools a bit. Mix it up so the pesto coats the arugula, too. I add in cherry tomatoes from the garden, toasted pine nuts, and pecorino when the mood strikes.

And then I will be back to the drawing board and grocery store mid-week to plan for Wednesday and Thursday. Friday is usually covered ;)

It surprised me how much work it’s taken for me to get back into all my well-being things and cooking after living through our renovation. I was rusty (and just exhausted)! It really took a massive toll on me—but feeling refreshed and inspired to take baby steps to ease back in this summer. More to come on this topic! I’ve been saving lots of ideas to my Pin board here.

If you have super easy and delicious fish/veggie based meals you love, let me know below. Needing inspiration to keep experimenting.

Happy Monday! x