A Peek in my Cart: May 4 - 10

A Peek in My Cart - May 4 - 10
This was a great week filled with friends and family!

Monday - pasta with cannellini beans, snow peas, and roasted red peppers in a white wine basil sauce. Pasta is one of my fall-back meals. I always keep pasta noodles on-hand for easy, tasty, unplanned meals. I'll pair them with canned beans and whatever veggies I have in the fridge/ freezer. Canned beans are a cheap source of protein, they cook quickly and they store forever. I always have a variety in my cupboard - cannellini beans, chickpeas, blackbeans, etc. A great trick is to rinse them in a sieve before using - it washes away some of the extra salt used in canning and makes them a little less "musical". I was out of pesto today so my sauce was just some shallots, garlic, olive oil, white cooking wine that I keep in the fridge, and some fresh basil from the freezer - left over from a previous meal. I know that the great chefs say to never cook with wine that you wouldn't drink. But that's exactly what I cook with. Any leftover wine or wine that I don't like goes into the fridge for cooking.

Tuesday - Cinqo de Mayo at Burrito Brothers in Kits. I chose the soft tacos. Corn tortillas are way tastier than wheat ones!

Wednesday - BBQ 'meat' with rice and steamed broccoli. It's W's turn to cook and he creates a meal that is simple and good. W chose a porkchop. I choose not to eat conventially-raised meat, so I ate an Yves veggie patty.

Thursday - leftovers. Fridge clean-out in preparation for going away on the weekend.

Friday - Veggie burger and salad. We're in Whistler for a friends' wedding. It's a late dinner after some wedding prep activities.

Saturday - great Greek food wedding buffet. Oh, and fantastic wedding cake!

Sunday - Pesto salmon with rice pilaf and asparagus. I'm visiting family and am treated to one of my favourites - pesto salmon. Thanks Mum!

Pesto Salmon

1. Place a small amount of oil in the centre of a piece of tinfoil. Place salmon, skin-side down, on the oil.
2. Top salmon with pesto, spreading the pesto to completely cover the salmon.
3. Fold the tinfoil around the salmon and bake or BBQ for about 10min per inch of thickness.