Weekday Lunches: The Cheese Plate

This is the lunch that gets the most attention.  It might be envy, because cheese.  It might be curiosity, because I typically eat it on Wednesday.  And it might be disgust, because my colleagues know I packed it at least 56 hours prior, at a minimum.  But the personally packed cheese plate has the best staying power, and is still delicious after a flight and two days in the fridge at the client site.  Here is my tried and true recipe.

Personally Packed Cheese Plate (To Go!)
3 wedges hard cheese (I like sharp cheddar, manchego, smoked gouda, pecorino romano, or parmegiano reggiano, to name a few), wrapped individually in plastic wrap
1 handful toasted pecans
1 handful dried apricots
Several large crackers or flatbreads (I love Dr. Kracker Klassic 3 Seed, even though I am personally opposed to intentional misspellings)
2 handfuls fresh fruit, uncut and unwashed

Pack the dry ingredients in one strong tupperware, and the wet (fruit) in another.  Line the fruit container with a napkin or paper towel, and do not wash fruit until ready to consume to avoid mold. Store in suitcase until you can refrigerate, enjoy within two business days of arriving on site.  

Brunch of Champions: Avocado Benedict on Corn Griddlecakes

Last week was my dear friend and fellow foodie's birthday. We both gravitate toward plant-based, locally-sourced, and especially-delicious foods.  She however lives a predominantly gluten-free lifestyle. I really think I would be better off if I did too, so I am always glad for her influence away from white starches. In honor of her bday, I remade the brunch classic that we shared on her last visit, based on a recipe I found on How Sweet Eats.

Cooking Therapy: Homemade Stocks

Sometimes I feel like cooking, but I don't feel like eating.  Or I feel like cooking, but I have already cooked for eating.  Does that make sense?  I think I just need cooking therapy, which is how I zone out and decompress, and make my mind go quiet and just think about whatever I am doing right at that very moment.  My mom makes jewelry for the same reason.  So when I feel like that, making homemade stocks is just the cooking therapy I need.

Quick Meals Upon Landing: Green Garden Gazpacho

Tonight is one of those perfect stay-at-home nights.  I have no plans.  I have a clean house.  I had houseguests last weekend, traveled all week, will leave again Monday, and be out of town next weekend.  I have a bursting DVR.  I have a cute dog.  And I have a fridge full of random odds and ends that I was sure would add up to something.  I pulled out Yotam Ottolenghi's Plenty cookbook for inspiration, and sure enough, it looks like I have everything for my very own adaptation of Green Garden Gazpacho, inspired by Ottolenghi's Green Gazpacho.

Weekend Celebrations: Homemade Coffee Ice Cream Cake

A few weeks ago, the boyfriend turned 34.  It was a big day.  Only the best cake would do.  And that meant best according to him, which is a coffee ice cream cake. Since it was a cake for one (no coffee for me, thanks), I used a square 8x8 pan, made three thick layers, and decorated with chocolate and blue buttercream.  It turned out pretty great, even for those who don't prefer coffee ice cream, and the square pan made it a little different, and a little easier to frost. Because time is of the essence when frosting an ice cream cake, using a square pan works out really well.

Home Detox: Roasted Red Pepper Soup with Fresh Herbs

In my constant quest to use up whatever fresh ingredients I have acquired over the weekend before I take off on Monday, I often make soup on Sunday.  I can enjoy it for a simple dinner, then freeze it and take it on the road for a weekday lunch as well, and save a portion to welcome me home again on Thursday.  This week, an excess of mini bell peppers meant roasted red pepper soup with fresh herbs from the garden.  The addition of half and half or cream in the soup makes the "detox" label a little dubious, but two tablespoons can't hurt anyone.  Right?

Room Service Trophy: Custom Cheese Plate

Last week, I took one for the team.  I was the only engagement member to stay over in Jersey on July 3rd.  Everyone else headed home to be with family or into the city to work from the Times Square office.  Someone had to be at the client site, just in case something came up, and this time I was that someone.  But that also meant I was all alone the evening before, setting my own schedule and dining alone.  I made the most of it by getting a manicure (shown above) and ordering a custom cheese plate (also shown above).

Delicious Drinks: Watermelon Cucumber Margarita with Mint

To close out the weekend with my sister, we made one last margarita that had all of the things in it.  The basic strategy for the last night of her visit was to use all the leftover fresh ingredients in some way so that they wouldn't go bad when she returned to VA and I headed to NJ for the week.  What to do with watermelon, cucumber, limes, and mint?  Mix them with tequila, of course!

Summer Spice: Watermelon Ginger Guacamole

After the success of the Guacamole with Strawberries and Habanero, we were inspired to keep pushing through Rick Bayless' Frontera: Margaritas, Guacamoles, and Snacks.  Next up, Watermelon Ginger Guacamole.  This recipe gets its heat from fresh ginger and its sweet from juicy summer watermelon. Truth be told, this recipe was even better than the first. But I love ginger, so I might be biased. (Frequent conversation after eating anything with ginger: Me: "I love ginger so much." Boyfriend: "I know." Maybe he's jealous.)

Summer Spice: Guacamole with Strawberries and Habanero

To pair with the Cilantro-Jalapeño Margarita, we got to work making some of the guacamoles in Rick Bayless' Frontera: Margaritas, Guacamoles, and Snacks.  First up, celebrating summer sweet and heat with Guacamole with Strawberries and Habanero.  The best thing about this recipe is the addition of citrus zest, in addition to the typical juice.  It really made the citrus flavor pop.  The cookbook version doesn't call for salt, but I have included it in the version below (because, come on).