Cheese, Carbs, and Macarons

We’re coming in to the home stretch of Cook at Home month with less than a week left! Week three was even easier than week two, as we’ve fallen into a routine {dare I say habit} of cooking at home.

Dinners have been a little cheese and carb heavy this week, and for the most part, equally delicious.

Week 3 Menu:

  • caramelized onions and blue cheese veggie burgers (2x, I can’t get enough of caramelized onions and blue cheese)
  • veggie lasagna (still eating leftovers of this one)
  • tomatoes Provencal
  • black bean burritos
  • brown rice bowl with shrimp, snow peas, and avocado (remind me I don’t like shrimp that much next time)
  • catfish with pineapple avocado salsa & arugula side (best meal of the week! The recipe was from Everyday Food, which called for halibut — which I was told at the store is not in season right now. So catfish it was. And it was delicious.)

Thankfully, no accidental mimosa mishaps this week, although I did take a Mastering Macarons cooking class at Sur la Table (more on that soon) last weekend, so the “less sugar” goal was kind of blown out of the water for Saturday, as I sampled my fair share of macarons.

Restaurant Pick this Week:
Mi Mero Mole. Thus far, we’ve been hitting our favorites on our once a week dining experience, so this week we checked out a new place that’s been on my list. I was left with mixed feelings about Mi Mero Mole. They’ve been open for a couple of months and specialize in guisados, which is Spanish for ‘stew’ and apparently popular particularly in Mexico City. The guisados plate (which was kind of like a build your own tacos plate) I ordered was burn-your-face-off hot. Yes, I’m kind of a wimp with spicy food, but it would have been nice to know that I needed to bring a box of tissues with me. :( So I wasn’t blown away, but I’ll give Mi Mero Mole another shot at some point.