It’s starting to warm up in Chicago and I am craving all the spring/summer flavors - corn, tomatoes, peas, anything grilled! Let’s GO. I always feel a little uninspired at the end of each season, but then a new ones starts and cooking becomes fun again. None of what we ate this week is complicated or groundbreaking, but it was all super yummy. Let me know if you try any of it!
Sunday, April 14 - Brats, Corn and Salad
Since it was so beautiful out, we grilled for the first time this year!! There’s nothing quite like eating brats and corn on a sunny day. I made a simple arugula salad with tomatoes, parmesan and pistachios to go with it. It tasted like summer 😍
Monday, April 15 - Farro Salad with Chicken
My mom made this farro salad when we were in Arizona and I’ve been wanting to make it ever since. The textures and flavors are all so good together - this is definitely going to be a repeat around here! I topped it with some pan seared chicken cutlets seasoned with Trader Joe’s Alio Olio, salt, pepper, and onion powder.
Tuesday, April 16 - Pea Pasta
I’ve been wanting to make a pea sauce for so long and honestly, it exceeded both of our expectations. I made some baked breaded chicken cutlets just in case we didn’t like it, but we both absolutely LOVED it. So easy, so fresh, SO good. Adam had two bowls back to back!
I combined a few different recipes I’ve seen online, but I basically sauteed garlic with frozen peas until they defrosted and then I blended them with lemon juice, salt, pepper, water, and parmesan cheese. Oh and I topped each bowl with crispy prosciutto 😋 I’ll measure next time for you - I promise!
Wednesday , April 17 - Leftovers
I’m happy to report that the pea pasta is delicious leftover! We also had some leftover chicken cutlets and I whipped up a simple salad.
Thursday , April 18 - Taco Bowls
I realized about halfway through plating that I did not build this bowl in the most aesthetically pleasing way… but it was delicious! This bowl has a little rice at the bottom, ground turkey with Siete taco seasoning, peppers, onions, black beans (simmered with garlic), shredded lettuce and cheese. I love this dinner because it makes enough for leftover bowls, or we can use tortillas to repurpose them into tacos!
PS. Did you read yesterday’s Girl Talk post yet? I can’t stop listening to The Tortured Poets Department. Can’t. Stop.