GRILLED PORTOBELLO AND FARRO SALAD

I was looking for a new farro recipe to eat with a spicy shrimp dish, instead of nutritionally-void rice. I came across this one from epicurious and we all loved it. The grilled portobello mushrooms were a great treat. Next time I might add a dry cheese in, and definitely cut back on the 7 tablespoons of oil, it seemed a bit much. Great recipe.

Corn Salad with Hazelnuts, Pecorino, and Mint

This corn salad from Bon Appetit was a huge hit last weekend when Sarah was in town. Sadly, it takes quite a bit of prep (blanching the hazelnuts?!). I would probably double it next time I make it, and just cook the corn inside instead of the grill. Chopping the mint and tarragon takes some time, but it really is a delicious side dish.

(no photo :()

Ricotta and Spinach Frittata With Mint

This recipe from the NYT is simple, fast, pretty healthy and tasty. I would add more mint as I didn't taste it at all. I also didn't steam the spinach but used fresh spinach, and a lot less of it. This is not a culinary masterpiece, but good to keep in mind when you need something easy and relatively healthy.

Blueberry Coconut Muffins

These muffins were great and coconutty and we ate them too fast! Of course I used full fat coconut milk, maybe that has something to do with it :) Make them!

Home made wheat thins, AKA, CRACKers

These crackers from Smitten Kitchen are the most addictive crackers I have ever eaten. Little Miss S didn't care for them - she wants the boxed kind from the store. These were gone in a day. Probably because they are so full of butter and salt.

Nut loaf

The Boulder vegetarian hippie in me came out and I made a nut loaf. I've wanted to try this for years. I found a recipe on The Kitchn and it was really good, and really rich. Also very healthy.

Kung Pao Brussel Sprouts

I haven't spent much time with Asian cooking at home, and am glad I started here with this recipe. These were fantastic and eaten quickly. They didn't take a ton of prep (wish I had more photos), and would highly recommend serving with something not-so-salty, as these cover that area well.

I did not pour all of the sauce over the sprouts, and am glad as it would have been too much. You can use the remaining on other sturdy veggies.