I’ve been so busy blogging about farming and shopping these days, I haven’t even shown you what I’ve been eating!  With all these crazy nights of eating out, believe or not we actually did eat at home a few times.  Not once but twice this week, Casey was nice enough to make dinner while I was out running and doing yoga.  Tuesday night I had a HOT run/walk with Kath, and when I came home, this fabulous meal was waiting for me when I walked in the door.

Delicious sautéed tofu served with white rice and soy-glazed mixed vegetables.

PERFECT crunch and crispiness on the outside of the tofu – the only way I like it!

Vegetables, rice, and soy sauce – three of my favorite things in this world.  This is also a good example of a time when those frozen vegetables really come in handy.

And on the side, one of the most delicious salads I’ve had in a very long time.

A bed of butter lettuce and radicchio, topped with a mixture of diced avocados and banana, mixed with lime juice and pepitas.  SO UNBELIEVABLY GOOD! 

I always joke that he should have been the one to go to culinary school.  Did you know that at one point about 5 years ago, Casey planned to open up a sandwich shop with one of his friends?  He is the original Chef Malone.  :)

Mmmmmmmmmmmm.

Last night I went to yoga with Kath, and we had a substitute teacher.  I thought she was really weird and kept making scary SEX noises!  I wanted to run out of the room!  An hour later, I escaped and made it home to find another delicious dinner ready and waiting.

Red lentils and green peas cooked risotto-style, and delicious millet from the rice cooker. 

He cooked 1/2 cup of lentils in a sauté pan, and stirred in 2 tbsp of regular coconut milk until it was absorbed.  He continued to add 1.5 cups of water in small increments until the liquid was gone – the same way you make risotto.  Tossed in some frozen peas and cayenne pepper at the end – viola!

Millet is definitely my favorite grain.  I love it with just simple salt and pepper, toasted and cooked in the rice cooker.

On the side, another simple salad.  I told you we were serious about our lettuce consumption!  Can you believe he arranged the salad like this?  Impressive!

Butter lettuce topped with sliced tomatoes and balsamic vinaigrette.  I can definitely say that butter lettuce is hands down my favorite type of lettuce – it is soooo soft and silky!  I also think it is the best choice for lettuce wraps – iceberg is too stiff and always cracks and spills the filling everywhere.

Delicious dinner, enjoyed in front of Top Chef Masters – love it. 

So that’s what we’ve been eating this week!  Tonight is another meal out – that makes four this week, a new record.  Usually we eat out at most once a month, and probably not even that.  But we’re certainly not going to pass up fun opportunities with friends and family, especially since we do it so rarely.

Happy Friday!

After a fun morning at the farmer’s market, I couldn’t wait to start cooking with all of my new fresh produce.  I wasn’t feeling particularly creative, so I headed to the internet for some recipe inspiration.  I found two that went well together, and also incorporated a few of the things I had picked up that morning.  I printed them off and started prepping ingredients.

The first dish I made was from Cooking Light – Toasted Millet and Confetti Vegetable Salad with Sesame Soy Dressing.  This was SO good!

Delicious toasted millet, with bell peppers, carrots, jalapeno, lots of cilantro, and a delicious Asian-style dressing.  I didn’t have a red bell pepper, so I substituted with orange, which made it a little less confetti-like since they blended in with the carrots.  It didn’t matter though because it tasted delicious!  I will definitely be making this again – so so good!

With the millet salad hanging out at room temperature, I got started on recipe number two – Swiss Chard Topped with Marinated Portobello Mushrooms.

The Swiss chard was so beautiful – it was painful to cut the stems off!

Casey helped me prep and chop…

While I cooked over at the stove…

Mmmmmmm marinated mushrooms.  LOVE!

Served on a bed of wilted Swiss chard and garlic with soy sauce.  SO FREAKING GOOD! 

Dinnertime!

These two recipes had similar dressings and marinades, so they went really well together.  I ate my plate waaaay too fast!

Delicious millet – my favorite grain.  I can’t wait to eat the rest of this for leftovers.

This Swiss chard and mushroom dish is one of the best things I can remember eating in a long time.  I wanted to eat plates and plates of it.  Definitely a recipe to keep and make again and again!

While I love coming up with my own recipes, it’s also fun to try someone else’s creations from time to time.  This was the type of dinner that reminds me how good I feel to eat the way I do – fresh and simple, real vegetarian food.

Happy Sunday!