We had a lovely vacation this past week, or stay-cation as it were! We just stuck around the house catching up on everything, organizing closets, planting trees, cleaning out the garage (holy crap that was a lot of work). But it was a super rewarding week! We got so much done! Now we just need a vacation from our stay-cation!
Now that we’re back to regular work schedules, it’s time to get back on track with meals!
This week is super low key, nothing exciting going on, no one to visit, no one coming to visit! It’s a perfect week to catch up on some cleaning, baking and of coarse blog posting
This week is suppose to be super sunny and I thought it would be the perfect time to break out the Bruschetta!
Here’s how I make it, Italians look away, it’s not at all traditional, but it’s soooooo good!
5 Green Onion Shoots
5-8 Cloves of Garlic (Depending on how much you like Garlic, I use 8 medium sized cloves or 6 huge cloves)
2 Tbsp Olive Oil
1 Tbsp Red Wine Vinegar
2 Tbsp Parmesan Cheese (the cheap kind, in the shaker)
1/2 tsp Sugar
Lots of Fresh Pepper
a couple shakes of some dried oregano (I use a pinch)
Some Fresh Basil if you have it (I never use basil)Whole Wheat Pitas
Grate Cheese on to Pitas, as much as you like. Bake in a 375 degree oven until the cheese melts and gets crunchy on top.
Combine all of the first 10 ingredients together in a bowl. Let sit for a couple of minutes, then spoon on to the melted cheese covered pitas! Sooooo Good!
L: Salad with smoked salmon
D: Thai Green Curry Chicken
D: Asian Salmon with Quinoa Salad (I LOVE Quinoa and so does Lee, I boil it in Chicken Stock instead of water, it gives it great flavor!)
L: Tuna Salad in Pita
D: Cashew Chicken!
L: Leftover Cashew Chicken
D: Pita bread Bruschetta and Steak
L: Leftover Bruschetta
D: Hot Italian Sausage Pasta with Roasted Vegetables (YUM!)
I hope you’ll try our Bruschetta Recipe, it really is so good, I’ve made it for tons of family and friends and they all LOVE it! Or at least they told me they loved it