Read about week 1 of cooking from Family Food here. On week 2, I cooked:
Meatzza: Yes, a pizza where meat is the main ingredient in the base, not the toppings. There are heaps of meatzza recipes floating around in the interwebs; this one features macadamia cheese (which has the consistency of ricotta), plus olive, cherry tomatoes and basil as toppings. I loved it. We shared some with our housemates, who enjoyed it as well. We ate ours with a simple mixed leaf salad.
Kale Caesar salad: Found in the lunch section of the book, although the chef encourages the reader to try it for breakfast, which we did. It was awesome. Perhaps my favourite recipe in the book so far. The combination of the paleo trifecta (kale, bacon, eggs) with the anchovy-flavoured creamy dressing is an absolute winner. I’d have this for breakfast, lunch, and/or dinner any time.
Chicken salad with avocado ranch dressing: For this recipe I didn’t do my research properly and found out too late that the multiple leaves required for the salad were not in season. I substituted with what I could find (a couple of different mescluns, baby cos and watercress) and really liked the end result. The chicken breast turned out juicy and tasty. This salad is best eaten on the same day, as the avo dressing goes funny when stored for later.
Zucchini noodles with parsley and basil pesto: I <3 pesto. Used to hate it as a child but now it's my favourite (not) pasta sauce. Zucchini noodles are a hassle for me to make, but I make them once in a while just to have a nutritious low-carb vehicle for sauce. This pesto turned out beautifully and went well with the olives and the sardines that I added to the dish. The zucchinis did release a bit of water as you can see in the photo. No major drama, though.
Ham, egg and mayo lettuce wraps: This is a tasty light meal that must be made by people with more patience than me. The wraps were messy to assemble and messier to eat (my fault), but 10/10 flavour-wise.