Happy April…32nd! Welcome to the time of year when fresh, sweet, crisp corn on the cob replaces sweet potatoes as my favorite it’s-a-veggie-not-a-starch side dish. I cook it for 5-6 minutes in boiling water, and have a stick of butter on the table to roll the ears on. It’s The Easiest and sooo goooood. In addition to these meals, we had leftovers, dinner with my in-laws, and a birthday party! So yes, I only cooked 4 meals in 7 days. #winning
grilled chicken thighs, corn on the cob, and salad (PSA: the candied pecans from Trader Joe’s…addicting.)
Um, yum. We tried this black bean and corn tortilla tart from Macheesmo, and it’s a double-layered baked quesadilla-ish thing that we devoured! (As in – we each ate a whole one. Possibly you’re not supposed to do that?) I didn’t have queso fresco and used chicken broth and whole wheat tortillas, but otherwise followed the recipe. I highly recommend! I’ve already made the corn salsa part again because I had leftover cilantro and scallions (and we obviously needed more corn in our diets, sheesh). The recipe comes from the new America’s Test Kitchen cookbook The Best Mexican Recipes. I neeed it!
lasagna, no-knead bread, salad. We had friends over for dinner and I didn’t manage to get a good after photo, so please enjoy this one of a ready-for-the-oven lasagna!
roasted sweet potato bites, corn on the cob, and the Pioneer Woman’s green beans (aka the most delicious green beans ever. LOVE these.) And let’s be honest, this plate of vegetables was really just an excuse to have this for dessert: