Menu

Every time we ask for input on the menu, Amanda asks for Italian and once we picked Italian, Jake requested lasagna. We paired it with a salad (for Jake) and a shrimp cocktail appetizer (to add some protein to the meal).

Lasagna

We made a version of this Frank Proto recipe. The steps are: make a red sauce (with two types of pork), then assemble the lasagna with 4 cheeses: Parmesan, pecorino Romano, mozzarella, and ricotta. It was so delicious - we ended up with left over red sauce which I’ve been eating with eggs for lunch for days 😋

Caesar Salad

This is our go-to version (originally featured here). I love the fennel in this. That plus a little too much dressing to cover the kale are the secrets to an incredible salad.

Shrimp Cocktail

Mark has been trying to teach us all about macros and how we can eat more sensibly. This week’s lesson was about the value of front loading a very fat and carb heavy meal with some protein. So, hello shrimp cocktail! We had leftover horseradish from Passover so we were able to mix it with cocktail sauce to make a delicious and spicy sauce.

Banana Bread

We made this King Arthur version. I love the addition of apricot jam and local honey. It also delivers real banana flavor 🍌

Lemon Posset

I wanted something light to eat after dinner, so naturally I picked an all cream dessert 🙃 While the ingredients are mostly cream, with some sugar and lots of lemon zest, it does eat very light and so tasty. The lemon is such a lovely compliment to the dinner!

📸 Left over lunches