Roasted Chicken & Romanesco Sauce

Sunday we returned from a week in Cabo and this is the first dish I cooked in more than a week!

We stayed at an insane all-inclusive with views of the Cabo Marina, Downtown, and the Pacific Ocean {all at once.}  It was wildly luxurious sitting at the pool for hours on end relaxing, eating & drinking whenever we wanted, and soaking in the sun. Can I go back yet?

Now I am back to reality and that means a weekly dish from The Food Matters Project. If you haven’t been following, a group of bloggers is diving into a dish every week from The Food Matters Cookbook by Mark Bittman.  This week the recipe is {yet again} a winner. Extremely easy to cook and the presentation creates the mirage you’ve been in the kitchen all day.  Mireya of My Healthy Eating Habits is this week’s host!

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Savory Tomato Crisp ::: The Food Matters Project

 

You know you have become more domestic than usual when late Sunday rolls around, you need to cook for this weeks Food Matters Project hosted by Nicole at The Giving Table, and you just happen to have everything needed for the recipe at home already. Love it!

This Savory Tomato Crisp is a really simple recipe that would be a perfect (and impressive!) side dish to bring  to any of your summer BBQ’s or parties.

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Beans n’ Greens Burrito ::: Lucky Day

This was strange.

I was craving German Brown Coal. {I blame this on Peter’s Mom.} Actually I think it is really called Braunkohl.

So I made it.

What’s Brown Coal you ask?

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Pineapple Coconut Mahi Mahi + Mango Jalapeño Fruit Salad

MangoJalapenoMahi-7061

 

This week’s The Food Matter’s Project recipe is extremely versatile and healthy. Hellooooo summer! You just pick out any seafood and a fruit/herb combo for the recipe. Our host this week, Sarah from FoodandFrederick, made a strawberries, mango, jalapeño, orange, mint, and basil fruit salad on top of salmon.

This recipe is a great guilt-free option for your Memorial Day cook-outs this weekend.

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Bubble Room Bruschetta ::: Bruschetta, Rethought

The Food Matter’s Project recipe this week is Bruschetta, Rethought chosen by Chef Laura at Home.

And while this probably doesn’t technically fit any Italian’s “definition” of bruschetta, it is exactly what we needed to accompany our Mother’s day dinner of fresh clams in a sausage and white wine butter sauce.

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