let's be honest, we've all seen about ten dozen back to school, #icantbelievemybabyisinprek photos this week on the wonderful world of social media newsfeeds abounding. (they are all adorable, by the way.) i don’t have any children, but i do have a hungry husband, a walrus who loves chicken, and many friends who are in the back-to-school craze and know that a quick and easy weeknight meal is the holy grail this time of year.
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fried green tomato & pimento cheese stack
what's more southern than fried green tomatoes? fried green tomatoes with pimento cheese. put them together you'll have a yankee saying ya'll in no time. what i like most about this summer staple is the versatility that comes with making this recipe. the tomatoes can be stacked, like shown here, or ,cut in quarters and served as appetizers, or feel free to just dive in and eat the pimento cheese with a spoon. (i mean, i don't judge).
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roasted baby beets and rainbow chard with lemon and goat cheese
aesthetically, not the most appealing dish in the book, but flavorfully, it's a mic-drop moment. but hey, that's just a part of cooking. sometimes, the not-so-photogenic meals taste the best, so never apologize for a dish that's just having a bad maybelline moment.
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the sunday sandwich: leftover steak with horseradish chive sauce
aaahhh, sundays. the day of rest, epic brunches and more than likely, leftovers. If you're like me, i usually have a few to-go boxes stacked in my fridge. i don't like wasting food so there's always something to be reheated (and doctored up) to next-day perfection. the go-to for leftover steak is typically steak-and-eggs. i don't blame you, it's delicious, but next time you find yourself with half a filet/strip/cowboy/whatever in your fridge, egg it no further. say siañara to the sunday scaries with, behold: the sunday sandwich.
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lobster tacos with chili-lime slaw and avocado crema
cinco de mayo... taco tuesday... whatever you're celebrating, just. add. lobster. and olé! you've nailed that taco scene.
when it comes to cooking lobster, most people, including myself, are intimidated by the popular crustacean. never have i ever sent whole, live, breathing lobster to its demise in a pot of boiling water…yet. i know i'll do it eventually, it's just that for some meals that have a lot of other ingredients going on, (aka tacos), i prefer to take some shortcuts that dial down the prep time. (or could it be i just want to get to the eating of the tacos part faster? sure. so sue me.)
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