Let’s be honest-typically we all eat the floret part of broccoli. The pretty little flower like top part. And there’s nothing wrong with that because who really wants to the stem? Quite honestly, Will and I usually just buy fresh frozen broccoli, so it’s never really bothered me until I read this recipe and the author talks about wasting the stem of fresh broccoli. Since Will and I both like broccoli, we figured why not give this whole-broccoli recipe a go for our lunch this week? Well we tried it and our assessment is that the pesto got a little dry and bland since we had made it on a Saturday and didn’t eat it until Monday/Tuesday, but the broccoli flavor was still strong and good by the time we ate it. The blandness disappears if you just add salt!

Last night we made a dinner from a website that Will has been perusing for home projects recently called Apartment Therapy. They have a section of their website called “The Kitchn” which includes recipes, of course. Will saw this one not that long ago and thought it sounded simple enough. It involved a lot of basic foods we like to eat: chickpeas, kale and eggs. We opted to skip out on the sausage this time since we’re trying to only eat one kind of meat per week (to help cut some costs in our food budget) and this week is a chicken week so sorry dish-no sausage for you. However, after making this and reading the description of it, we realized you could probably make it with just about any combo of beans and meat and greens. We would consider making this with black beans, with the sausage it initially calls for, ground turkey, spinach, kidney beans-whatever your heart desires!

Once upon a time, I pretended to make dinner with stuff “on hand” and the only thing needed was capers. That was about a year and a half ago. We still have the damn capers which we’ve only used once before using them again tonight. However, thanks to Pinterest, I came across a simple chicken recipe that involved capers. The pros of the recipe outweighed the potential con of capers, plus it would help get rid of them. As I made dinner (backdoor brag*: yes, I made this by myself with only some supervision from Will but no assistance), I realized the reason the capers probably didn’t taste so appealing the first time we tried them was because we ate them straight from the jar, caper juice and all. However, this recipe had you rinse and drain them before putting them into your sauce, thus eliminating the slimy salt juice taste.

Mediterranean food is awesome. It involves simple ingredients that can be combined in a variety of ways that all end up tasting fresh and filling. And the plus side to Mediterranean food is for the most part, done right, it can be fairly healthy while avoiding a potentially bland taste. It’s the combination of spices that really bring out the best in the cuisine. That being said, Mediterranean food may not always be the easiest to make. I think Will and I have become slightly jaded to what can be considered “simple” or “easy” to make. Will deemed this dinner “fairly easy,” but I’m calling bullshit. We (by we I mean I made naan and Will did the rest) spent the majority of this evening preparing it, between the time it took to make the naan bread (1 hour to rise, plus extra time to prep and cook), a fair amount of time chopping veggies, 4 hours to marinade the chicken plus time to grill it, slow cooking the chick peas in the crockpot all day in order to make hummus, and a few minutes to throw together the white bean salad. So “fairly easy” involved basically a whole days commitment to planning and preparing in order to end up with our Mediterranean feast.

Depite it’s intimidating name, it’s pretty easy to tailor the recipe to your specific spiciness preference, so this meal can either be deadly hot or more on the mild side. We just got back from another long(ish) road trip and so for tonight’s SND, I wanted to make something easy. Really easy. As in, I can still be half-asleep from having to get up early to go to work this morning after spending 13+ hours in the car yesterday, easy. And I got easy. The easiest of easy. Even though I waited to make this until Will got home from soccer, I didn’t really need his supervision. In fact, his supervision was so unnecessary that he stood there reading Rolling Stone¬†until I put the egg in, saw I had it under control, and then left.

When Will suggested making this, I was hesitant because of the word “tamale.” I always think of tamales as really hot and I wasn’t sure that even with my newfound love of spicy food, that I was up for this. But I let Will put this recipe together and I’m glad I did. It ended up being as tasty as Budget Bytes had promised and we were able to make two smaller pies out of the recipe! This is a great meal if you won’t have a lot of time (or energy) to cook during the week and want something prepared.

What do you do when you have a lot of leftover veggies in the fridge and you’re about to leave on vacation? Make a stirfry! We have this great wok from the 70’s that was my mom’s right after college that Will has figured out how to master since it was bestowed upon him. Much to my surprise, it’s actually a fairly easy thing to use. Just warm up the wok, drip the sesame oils in, throw in the veggies and voila! Before you know it, you’ve got stirfry! Serve with white Jasmine rice. Meat can also be added as a variation before tossing the veggies in the wok.