Everything I Cooked Last Week
spoiler alert: there was a lot of sourdough involved
Last week was a busy week in the kitchen! I dove head-first into the sourdough trend and let me tell you, it is not for the faint of heart! I feel like I have a child at home that constantly needs my care. But there’s no better feeling than baking a successful loaf of beautiful sourdough! Also, the recipes that come from extra starter/discard are equally as amazing! So, read on for lots of sourdough inspo (and other recipes)!
SOURDOUGH
After a solid five attempts (each one taking 24 hours), I made my first successful sourdough loaf. My family and I were so excited — you’d think I had just gotten into Harvard.
SOURDOUGH PIZZA
My first-ever sourdough discard recipe was this pizza. My family loves a good homemade pizza night and wow, this one knocked it out of the park! First of all, making pizza indoors in an apartment is not always that fun, but this just changed the game. It was SO easy and incredibly delicious. We kept it basic and made a Margherita, but I’m so excited to get creative with toppings next time. I definitely see this becoming a staple in my rotation.
SOURDOUGH BANANA BREAD
Next up was this gooey, dreamy banana bread. I typically don’t bake mine with chocolate chips, but I had some on hand and couldn’t resist… If you have brown bananas wasting away, this is your sign to make banana bread. Better yet, if you’re a sourdough baker, add in some discard!
FAJITAS WITH SOURDOUGH TORTILLAS
Okay, my last sourdough recipe of the week were these tortillas for steak and shrimp fajitas. I cooked these in a cast iron skillet in almost no time. I used Sara Foster’s tequila-lime skirt steak with grilled scallions from her cookbook, Fresh Everyday. (Her recipes are not online but I found a third-party link to it here in case you want to make).
For the shrimp marinade, I used onions, cilantro, jalapeño, Siete taco seasoning, and fresh lime juice.
I like to put my steak & shrimp in plastic bags with their marinades and stick them in the fridge for a few hours before cooking on the grill. This ensures your meat is as flavorful as possible.
TURKEY BURGERS WITH SHROOMS AND SALAD
Burgers are a weekly dinner staple (sirloin, turkey, or chicken). Last week, I opted for turkey and topped with Swiss cheese, soy-lime sauce, and jalapeños. I also sautéed some mushrooms and topped with crumbled goat cheese and arugula pesto. For a salad, I did romaine and shredded cabbage with a simple Dijon vinaigrette. This dinner is always so easy and satisfying.
CAULIFLOWER & FENNEL SOUP WITH ROSEMARY OIL
I rarely make soups, but whenever I do I am always reminded at how easy it can be. I made this delicious and comforting soup for a friend last week. I was inspired by two recipes (NYT Cauliflower Soup and Ina Garten’s Cauliflower & Celery Root Soup) and merged them into one. This soup is dairy-free but still so creamy. The rosemary oil added such a depth a flavor and inspired me to try and make some other herb oils at home.
FOCACCIA CAPRESE SANDWICH
Sunday lunch was a simple but yummy sandwich, made with fresh ingredients all from Young’s Farm in Locust Valley, NY (my heaven). The sandwich was on their fluffy tomato focaccia bread and I added their fresh mozzarella, basil, and arugula pesto. I am not a huge fan of regular basil pesto (I find the flavor to be too strong), but something about this arugula pesto is more mild (which I don’t really understand since arugula has a bite to it). If you ever visit there soon, pick some up!
I can’t wait to share all that I am cooking up this week. For a sneak peak, head over to my Instagram, @bleuberriesforsal !
As always, let me know if you would like a full recipe for any of the above. Xoxo
Can you please provide the recipe for the soup and the sourdough pizza? These look amazing!!
Completely agree with you re Youngs arugula pesto: my ultimate spring/summer indulgence!