Week 41: Peaches and Cheese

I love fresh bread and I love ricotta cheese. That is all you need to know this week…

Had in kitchen:  Jasmine rice, honey, fresh corn, coleslaw mixture, soy sauce, brown sugar, fish sauce, garlic, sesame oil, sesame seeds, balsamic vinegar

Bought: Slicing Tomato, fresh mozzarella, rotisserie chicken, chicken broth ( ), celery, carrots, sliced mushrooms, 1 yellow onion, kale, 2 sweet potatoes, soy sauce, brown sugar, 2 peaches, 1 red onion, arugula, fresh bread and prosciutto cotto (from Italian deli), garlic,

Spent: $47.02 (aka $9.40/day for 3 meals per day)

Daily Breakfast: Scrambled Eggs, Cheddar, Prosciutto Cotto, Fruit


Lunch: Weekend Leftovers (Marcella Hazan Tomato Sauce with Rigatoni and Ricotta)

Dinner: Balsamic Chicken “Club”

Comments from Claire: We were in the mood for a chicken cutlet sandwich this night, but since cutting thin cutlets and breading/frying is a lot of work, I thought of doing a cheat with rotisserie chicken. I cut/shredded rotisserie chicken and then let it soak with balsamic vinegar. Bought some fresh semolina bread and toasted it, along with some fresh mozzarella so it got melty, and added the balsamic chicken, sliced tomato, red onion and arugula. Oh! And I rubbed the bread with a side of raw garlic first, and drizzled with olive oil/salt and pepper. It was delish.


Lunch: Clean Out the Fridge Salad (Arugula, Chicken, Corn, Tomato, Red Onion, Slaw Ingredients, Mozzarella Cheese)

Dinner: Ricotta Tartine with Grilled Peaches, Prosciutto Cotto and Honey

Claire’s Quips: I had the ricotta from the weekend tomato sauce/pasta, and then that nice semolina bread loaf from yesterday. At the Italian deli where I brought the bread I also got some prosciutto cotto, which you saw I used in my breakfast too. I LOVE grilled peaches, and summer is their season, so I grilled them in a grill pan while I toasted the bread. Then I spread the ricotta on the toast (with some salt and pepper and olive oil), and then laid the sliced peaches on with pieces of prosciutto cotto (Italian ham) and drizzled honey over the top.


Lunch: Tartine

Dinner: Fall “Detox” Soup

Comments from Claire: This was a soup I found on Pinterest years ago, and – unlike some recipes on there – I’ve actually made this one over and over and over and over again. It’s pretty easy to make for a homemade soup, tastes really good, and is healthy!


Lunch: Soup

Dinner: Sticky Soy Sweet Potatoes and Stir-Fry Vegetables Over Jasmine Rice

Comments from Claire: I originally was going to do a quinoa-stuffed-sweet-potato-type-thing this night, but when I saw I had some Trader Joe’s stir fry veggies in the freezer that I wanted to use up to make more room, I decided to do something Asian-inspired. I ended up dicing the sweet potato and sauteing it in a pan with olive oil (it takes a while to cook this way, but it was a warm day so I didn’t want to turn the oven on to roast them). On the side, I whisked together some soy sauce, fish sauce, sesame oil, minced garlic and brown sugar (…I think that was it? Now I can’t remember!). I mixed it with the diced sweet potato on low heat until it all thickened together, and then topped with sesame seeds. I served it over jasmine rice and what was supposed to be the veggies – but they ended up being water-logged! So I sauteed some kale instead.


Lunch: Sticky Soy Sweet Potatoes and Stir-Fry Vegetables

Dinner: Soup

Comments from Claire: Yes I ate the soup four times this week. It made eight servings! And I actually don’t get sick of it because I like it so much!

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

One thought on “Week 41: Peaches and Cheese

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s