While we could be easily be vegetarian for week, vegan and carb-free are too austere for us. It would be aloha, as in 'goodbye' and 'I love you' to grilled cheese sandwiches, Spam musubi and breakfast cereal with yogurt.
That doesn't mean we're doomed to bad health. Feeding My Ohana aims for balanced meals and lots of get-out-and-go. With that in mind, here's what's cooking this week.
Inherited Spaghetti with Meat Sauce and Vegetables. Adding 4-5 cloves of garlic, basil, an onion, a tray of mushrooms, 1 1/2 red peppers and three zucchinis to inherited meat sauce to punch up the vegetable count. I'm feeding 5 teenagers so that should put a dent in the pasta count. Did I mention I inherited some kids too?
Smoked Salmon Pasta using the inherited spiral pasta, see photo above. By request of one of the teenagers. By this time, I should have only my own two teenagers and half the amount of pasta.
Adrienne's Soba Salad. Changing up the pasta to soba, buckwheat Japanese noodles. I haven't made this in quite awhile and it needs a picture.
Spaghetti Sauce Pizza with more of the inherited-and-subsequently-doctored-spaghetti sauce, fresh mozzarella and fresh basil.
Lemony Bacon Farfalle with the rest of the inherited pasta.
A variation on Peach Blueberry Cobbler with fresh peak-season apricots from a friend and fresh blackberries from Safeway. Variations on this cobbler will be made a few times as the stone fruit come in season.
Homemade Pork Sausage. We ate our last frozen patties awhile ago, and the sage plant is full of leaves.
And maybe some Scones to go with the fresh apricot and pineapple jam I got from carpool. Hello summer!
Eat Well. Be Well.