Last week was insanely busy. I got a new job, Kevin sold his house in New Jersey, and I left to travel to Baltimore for a work contract. Amid the chaos, we still made time to enjoy wonderful meals together. When busy, I believe that eating well and eating together is more important than ever as it keeps you grounded and connected as a family. (Thank you, Mom!)

MONDAY :: Sliced Beef Filet with Roasted Red Pepper, Mixed Greens, and Shaved Parmesan

Two weeks ago Sean suggested that I incorporate roasted red peppers into my meal plan. Here they are paired with a sliced beef filet off the grill and a fresh salad mix complete with shaved parm. To roast the red pepper, I washed it and roasted it over an open gas flame on my range. Then, I rubbed off the char and sliced it up. Delicious!




TUESDAY :: Caprese Sandwich with Prosciutto and Fresh Baguette

Fresh mozzarella, vine-ripened tomato, prosciutto, aged balsamic, and a fresh French baguette from our neighborhood market. This brings me back to traveling in the French Riviera bouncing from Antibes, Cannes, and Monaco. Simple and perfect for a light summer meal.





WEDNESDAY :: Baked Chimicangas with Fresh Salsa and Homemade Guacamole

This was such a hit with the Husband as well as insanely quick and easy! I combined black beans, diced hot peppers and red onions with shredded Pepper Jack cheese, then rolled into a burrito. Heat the oven to 400 and dress the baking pan with butter, place the burritos on the pan, brush them with additional melted butter, and bake for 30 mins, turning halfway through. Once baked, cut in half and serve with fresh guacamole and salsa.


THURSDAY :: Tortellini with Basil, Shaved Parmesan, and Tomato Sauce

I cheated here because the tortellini came in a bag, all I had to do was boil for ten minutes, toss with olive oil and serve. To make it my own, I added fresh basil and homemade tomato sauce (thanks to Heather Bowden's advice on how to make it!), and finished it with cracked black pepper and shaved parm. Simple and perfect.




FRIDAY :: ORGANIC BBQ CHICKEN WITH HOMEMADE SUCCOTASH
 

I've been craving succotash since the September issue of the Food Network Magazine came out, and this was my first try at making it. I added my own touch by adding soy beans and golden potatoes to the mix of fresh corn, lima beans, and grape tomatoes. The flavors really come together with the addition of squeezing a fresh lime into the stir fry right when you take it off the heat. We both loved this meal and we especially loved how healthy it was!