What We've Been Eating | July

I've been using a lot of summer ingredients like squash and corn, in recipes we've liked in past summers, but also new ones I found. While the boys eat a good amount early in the day, they really don't do too well with dinner. I'm trying not to cater to them too much though, especially when there's generally enough for them to choose from in our regular dinners. We're trying a more laid back approach at dinnertime and while the last few nights have been good, we'll see if it make a difference longterm.

Fish in parchment with tomato, squash and basil

Arugula Salad with Seared Beef and Horseradish Dressing

Simple Summertime Basil Curry Chicken

Warm Gnocchi and Heirloom Tomato Salad

Slow-cooker summer vegetable, sausage and bean soup

Blueberry Oatmeal Bake

Chili Lime Salmon Salad

Corn Farrotto with Bacon and Asparagus

Spaghetti Squash Sausage Bake

Peach French Toast Bake

Spaghetti Squash Lasagna Bowls

Couscous with Haloumi Cheese, Chickpeas and Asparagus (based on this recipe)

Grilled Tri-Tip from Weber Real Grilling Cookbook

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