Aside from blueberry bran muffins and baked bread, there wasn't too much cooking or baking going on in the house other than for mainly summery meals.
Making fruit salad with what you have is a great way to balance a breakfast of pancakes, eggs, and bacon. We just utilized a peach, a pear, an apple, and a handful of grapes. The kids loved it.
Additionally, our lunches tend to be so simple, yet so colorful and satisfying. Below, we have natural peanut butter and jelly sandwiches with avocado, yellow peaches and organic apples. Beneath that was a thrown together table setting of tuna sandwiches, yellow peaches, avocado, and blueberries. I often toss in some carrot and celery sticks.
Cold dinner salads have been a popular way to make a refreshing, easy summer dinner. This quinoa salad consists of fresh sweet yellow corn cut off the cob, a couple tomatoes diced, a diced green pepper, half an onion, cooked red quinoa, a can of organic black beans, lemon juice, olive oil, and salt and peper.
This pasta salad was very similar, as it included a fresh green pepper, fresh tomatoes, a diced carrot, half an onion, fresh sweet corn, wheat pasta, and italian dressing.
For this spaghetti sauce, I decided to add veges to it to make it a little less boring than eating a thin sauce out of the jar, even if the flavor is decent. I sauteed onion, carrot, pepper, zuchinni, and fresh garlic. I don't think I added any spices because, it was already pretty tasty to begin with.
Classic ~ good old-fashioned french fries.
Not-so-classic ~ Marinated Portobello Mushroom Burgers......Yum!!
I suppose that is all for now, being that I haven't any more photographs of culinary delight from the previous week. Eat good, savor every bite, and Enjoy!