Sunday, March 20, 2016

Lately in Food

Here we go - a whirlwind of recent eats from the past couple of months while trauma chief.  Breakfasts and lunches during the week are consumed at the hospital.  Dinners of late have been simple, quick, and eaten on the couch while watching the news before my lame 7:30pm bedtime.   

Lazy mornings = fancy breakfasts.
Fried egg served over asiago sourdough bread with avocado, kale, salsa, and parmesan.    On the side was pineapple and pomegranate seeds.
Mom came to visit for the weekend and after much debate and reservation attempts, we managed to get a last minute reservation to Vivace.  We were pleasantly surprised to arrive and find that they were still offering their restaurant week menu.  The meal was flawless and we left impressed by yet another Charlotte culinary gem.

Tuscan kale salad with pancetta, pistachios, caption, and fig balsamic vinaigrette
Roasted beet salad with candied hazelnuts, baby arugula, gorgonzola, and hazelnut vinaigrette
Spaghetti, braised meatballs, tomato, basil, parmesan
Veal saltimbocca with fresh mozarella ravioli, wild mushrooms, and brown butter
Lazy Sunday morning breakfast included fresh baked peanut butter  banana muffins and yogurt parfaits with pineapple, pomegranate, sunflower seeds, and chia.
Salad greens, avocado, tomato, cucumber, a crumbled veggie burger, and a slice of buttered asiago sourdough toast.  
A post-call Monday required a vegan chocolate fudge cupcake with chocolate icing.  It's the little things in life that keep me going 2 months into my role as trauma chief.
Sunflour Baking Company recently opened a new location very close to work.  Their almond croissants are nothing short of buttery deliciousness and pair well with a soy latte.
My weekday meals are 100% dependent on my Sunday evening meals to yield leftovers.   This night, I made a large pot of marinara filled with roasted vegetables and tempeh.  Wonderful comfort food!
I passed Chipotle on my way home one evening after a swim and knew exactly what I'd have for dinner.  They've been making a big marketing push to bring customers back after the food poisoning scare and that meant a free burrito bowl (with a giant helping of guacamole!).
I found this purple cauliflower at Whole Foods.  Chopped, drizzled in olive oil, and roasted it tasted exactly like the traditional white cauliflower but with an extra pop of color.
Crab cake, roasted red potatoes, and braised cabbage and apples.
This meal was delicious, but certainly lacks in the presentation and color department.  
Dinner by Mom
Mexican tortilla casserole with guacamole crema and a kale salad
Nourishment for the 4 hour drive back to Charlotte
Curried chicken salad over mixed greens with tomato, avocado, and a clementine
A special treat from Laurel Market before a long day of clinic
Eggs, goat cheese, crispy bacon, and spinach on cranberry walnut bread
Wild mushroom fettucini from Pasta and Provisions tossed with roasted garlic marinara, peas, and baby kale
Breakfast after an amazing 10 hours of sleep!
Fried egg, english muffin (half with PB&D, half with hummus), and strawberries (from Plant City!)
On that note, it's Sunday evening and time to come up with a plan for dinner.

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