Roasted Cod with Mushrooms, Leeks, Fennel & Frekkeh

I’m pretty much a creature of habit when it comes to our weekly grocery shopping, but you already knew that because I’ve said that before. So I’ll continue. I usually pick up some fish that’s on sale, fresh veggies & some kind of grain from the whole grain aisle. I recently found frekkeh (pronounced freak-uh) which is really young wheat (sorry not gluten-free) that to me has a texture (when cooked) somewhere between rice & quinoa. I took a stab at making some with some of my regular ingredients in the rotation: cod, veggies & chimichurri sauce.

It turned out to be pretty delicious, plus you can eat it all in a bowl &  it’s a pretty complete meal. We’ll definitely be having more frekkeh in the future.

Have you tried frekkeh? What do you make yours with?

Heirloom Tomato & Zucchini Noodle Salad

So I don't know how the weather is by you but in the North East we are definitely having a heat wave one minute and a taste of fall the next. So if the weather by you is still summery and it's still too hot to really cook, you can make this salad in a matter or minutes.  If you made your chimichurri at the beginning of the week like a good little scout this will really take no time at all. I opted for a simple combo of fresh heirloom tomatoes and zucchini that I picked up at the farmers market but you can try out whichever ingredients you like - choose your own adventure.


Have a wonderful weekend!

Grilled Eggplant Stacks with Lemon-Basil Ricotta

I found some adorable baby eggplants walking through a local farmers market with Chris this past weekend (as seen on my instagram feed).   I made these grilled eggplant stacks that give a tiny nod to eggplant parmesan but lighter for this end of summer version with my new found favorite chimichurri sauce.