What I Ate: Antipasto

The Italian salad ‘antipasto’ itself means before the meal. Well, this was THE meal. I chose some meats, cheeses, and paired them with veggies. I made my own croutons and drizzled a balsamic reduction.
Antipasto Salad
This was a perfect dinner on a hot night. I’m trying to be conscious about adding some easier, less strenuous meals. Sometimes I burn myself out by trying to one-up my own meals

every.
single.
day.

This is really where this What I Ate series came from. Easy things that aren’t worth blogging are good too. I always have a soft spot for an easy meal that can just highlight quality ingredients. I feel like Joey eating Rachel’s trifle/shepard’s pie. Fresh mozzarella? good! gouda? good! english cucumbers? good! pepperoni? good!
Rachel’s Dessert

This is also a great belated tribute to my Dad’s bday. He can’t cook much but his antipasti are out of this world!

What I Ate: BBQ Ranch

Yup, I’m still trying to rock this what I ate series. Today I’m sharing a quick and easy sandwich with my bounty of the farmer’s market. Tis the season!

I couldn’t NOT buy these English muffins (as in they even brought out a double-negative from me). They were better than any I’d ever had and made good olde Thomas pale in comparison. These were fluffy and doughy and crisped nicely when toasted but still held their shape.
what i ate muffin
Add some grilled chicken, tomatoes, ahhhrugula, and bbq ranch sauce and you’ve got this sandwich!
what I ate sandwich
The BBQ ranch sauce = 2 parts bbq sauce to 1 parts ranch dressing & shake. I put this on both English muffin pieces and even may have spread a bit on the chicken too.
whatiate_bbq_ranch_590_390
These were really good on a hot night!

What I Ate: Couscous

To continue this What I Ate series, I have a fun side for you.

This was a perfect summer meal. Marinated grilled chicken and couscous packed with veggies. I loved the flavor and was really jazzed about the couscous as a side. It might not look extra special but it was just right.
what I ate : couscous
I cooked the couscous as I normally would but I roasted tomatoes while the couscous was cous-ing. I added the roasted tomatoes, and spinach I chopped up as if it were an herb. Worked like a charm to use a somewhat small amount of leftover spinach and “hide” it in a way. I added a touch of butter and Dijon. Perfect!

Ingredients:
Israeli couscous
10 grape tomatoes
1-2 cups spinach, cut chiffonade
1 tbs butter (or 2 if you’re being real)
1 tbs dijon mustard