On Our Table This Week

Happy summer! This week, I tried to incorporate summer into our dishes as much as possible. Fig was a big fan of the Mint Spring Pasta, Mango Tacos and the Baked Rutabega Wedges with a Cashew Hummus ( I did not expect those to be such a hit!). He also ate his Watermelon Salad up quite nicely, not noticing the tomatoes until it was too late (incognito veggies strike again!)

We also had a few Lebanese dishes since it reminds my husband of home and I’ve vowed to incorporate more traditional foods into our family’s food culture. There were beautiful eggplants at the farmers market and I had to snag a few for a delicious Lebanese dish which highlighted their flavor.

Eggplants from the farm

For breakfast, we typically have oatmeal and fruit. This week we also had a few bran muffins, Ricotta Buckwheat Pancakes and homemade granola, all of which were eaten with gusto.

So without further delay: here is another edition of On Our Table This Week.

Spring Mint Pasta with Peas and Sprouts

Mango Tacos with Black Beans and Brown Rice

Vegetable Muffins ( Quiche) with a Salad and Raspberries

Chickpeas in Lemon and Garlic, Herbed Chard Rice Salad with Pine Nuts, Labne ( Lebanese Yogurt) and Flatbread

Rutabaga Wedges with Cashew Hummus

Tabouli Salad, Chickpeas with Eggplant and Tomatoes, Hummus and Pita

Morning Granola

Morning Bran Muffins

Buckwheat Ricotta Pancakes with Figs