Week 19: Very Summery

This week all of my recipes were (unintentionally) very seasonal: light, fresh, using ripe produce and as little heat as possible. Read on for more details and to get in the summer mood with your “cooking” this week!

Had in kitchen: 1/2 box macaroni, 1 can tuna, frozen peas, mayonnaise, Annie’s Cowgirl Ranch, hot sauce, tahini, salt, pepper, garlic olive oil, brown rice, Monterrey Jack cheese, feta cheese, pico de gallo, red cabbage, eggs, cornichons

Bought: Baby spinach, cucumber, fresh corn, sugar snap peas (for snacking), 1 clove garlic, 1 bag broccoli, 2 lemons, 2 limes, small sweet peppers, 1 yellow onion, 1 shallot, 1 pint grape tomatoes, 1 avocado, 2 boxes Annie’s Mac ‘n Cheese (I like to have this in the cabinet for desperate times), 1 box Gemelli, 1 can chickpeas, whole wheat bagels, goat cheese, Parmesan cheese, 1 large fillet Tilapia,

Spent: $43.19 (aka $8.64/day for 3 meals per day)

Daily Breakfast: Egg sandwich with avocado and cheese on a whole wheat bagel


Lunch: Leftover pasta from Sunday

Dinner: Hot + Sweet Veggie Bowl

Comments from Claire: I had tahini sitting in my fridge for weeks (nay, months) and though after I bought it I realized I’m not the biggest fan of it, I knew I needed to use it up. I had heard from friends it tastes good as a dressing with lemon and olive oil, so I figured I would use it like that and top cast-iron “roasted” veggies with it. I cooked broccoli, chickpeas and spinach with salt, pepper and garlic olive oil, and was ready to top with my dressing when I realized it had definitely gone bad. So as a last resort, since it was so plain, I decided to dress it with Annie’s Cowgirl Ranch and some hot sauce. It was actually really good! The spicy and sweet sauces with the charred veggies made a really good combination.


Lunch: Leftover Veggies

Dinner: Tuna Macaroni Salad

Comments from Claire: Still on that cleaning-out-the-pantry kick! I had macaroni pasta and cans of tuna so I thought, why not do a macaroni salad? It also seemed very summer-themed because it reminds me of BBQs. This recipe had caught my eye because I had a really good macaroni salad on vacation in Newport, RI that had peas in it too, and I already had peas in the freezer. It turned out quite tasty, and just FYI I omitted the celery seed since I didn’t have it and swapped relish for chopped cornichons and it was still great!


Lunch: Macaroni Salad

Dinner: Tilapia “Burrito” Bowl

Comments from Claire: At my day job one of our clients is a nonprofit food rescue organization, and we went to one of the events where they give away produce to families in need. They are all about not just giving food, but giving healthy food, and teaching skills and habits that people (and especially children) can take with them. At the event they taught people how to make a salad with cucumber, blueberry, corn and lime juice, and I was so inspired that I surrounded my dinner “bowl” with that recipe. I was thinking of a cheap protein to go with it, and since it was so fresh and summery I thought fish would go well. I hadn’t cooked tilapia before but it was so easy to make and so cheap (and good)! I put the fish and salad over brown rice (which I had cooked a few mornings before so I didn’t have to wait 40 minutes on a weeknight), and some other ingredients I had lying in the fridge: feta cheese, red cabbage, pico de gallo, cilantro.


Lunch: Leftover Bowl

Dinner: Gemelli with Goat Cheese, Spinach and Sun-Dried Tomatoes  

Comments from Claire: I made a recipe with Gemelli over the weekend, so I decided to finish off the box with these ingredients I already had in the fridge. I cooked the pasta, then sauteed garlic with chopped sun-dried tomatoes and spinach, and threw the pasta back in with goat cheese and some more garlic olive oil. It was yummy, simple and quick.


Lunch: Leftover pasta

Dinner: Slow Cooker Carnitas Tacos, but I bought the ingredients that morning on a separate trip so it doesn’t count!

See you next week! To see what I’m eating in the meantime, follow me on Instagram or Twitter @ClaireLeaden

2 thoughts on “Week 19: Very Summery

  1. […] Had in kitchen: Whole wheat bagels, provolone (cold cut), pepperoni (cold cut), 3 Italian sausages (leftover from weekend), mini peppers (leftover from the weekend), red wine vinegar, salt, pepper, olive oil, Parmesan cheese, feta cheese, garlic, small container with leftover peas and brown rice (random ingredients from last week) […]


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