Last week, we found ourselves with a huge bunch of water spinach from the Asian grocery store, and rather than do the usual saute, Mike suggested a pesto with sunflower seeds (the only nut we had at home besides almonds) and a little basil from our herb garden.
I loved using our spinach that way, even though it wasn't the best pesto I've ever had.
(And, no, those aren't the largest sunflower seeds on Earth; we used mini farfalle pasta.)
The next day, we had a bunch of pesto left that I couldn't let go to waste, but I didn't want the same dish twice. (I have a problem with this. I'll gladly eat dinner leftovers for lunch, but I don't like to eat the same dinner twice when it's so easy to 'repurpose' the same foods.) So, what to do with that pesto?
I was reading "Blood, Bones & Butter" for one of my book clubs, and I must have seen the word ravioli among the pages, because I stopped for ricotta on the way home from work and asked Mike to make pasta dough. Ta-da! Spinach-ricotta ravioli.
We were dropping off friends who'd joined us at the Springs and who live dangerously close to House Pizzeria. House is definitely in my Top 3 for Austin pizza. We were tempted, but Mike pointed out we had plenty of veggies at home and I knew we'd be able to find an easy, no-rise dough recipe on the interwebs. (My dad's crust is my latest go-to, but we were hungry and just didn't have the patience to wait on rising dough.)
Motivated by hunger (and happy to be saving the $20 while using up some of the veggies in our fridge), we turned out a roasted eggplant and zucchini pizza on thin crust in under an hour. He sauteed, I kneaded. It was a really good call.
I'm planning to break this carb kick with Hebrew National dogs (Saturday BBQ leftovers) and asparagrus on the grill tonight, a fajita potluck tomorrow and short ribs with our lovely friends (and conveniently close neighbors) on Thursday.
And then there will be Friday.
Friday, we have reservations for Austin's only five-star restaurant. It's the one-year anniversary of the day Mike proposed and the eve of my 38th birthday.
If I could only schedule my workouts the way I schedule meals.