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Meals for the Week 8/23 Edition: One Pot Shrimp, Summer Barley Salad + Easy Avocado Dressing

August 24, 2015

This marks two weeks in a row of meals for the week cooking, in a kitchen that is 115 degrees! I couldn’t be more impressed with myself or this week’s array of easy, healthy recipes that are going to make it so that I don’t have to stop working at 6pm to think about dinner (so I can stop working at 6pm to research new ombre hair dye options!).

Shout out to Corey for the shrimp inspiration and Carley for the bonus recipe below.

Stewy Shrimp with Tomatoes and White Beans via Do It Delicious from Jessica Seinfeld, via GOOP (I know, but it’s a good recipe)

We will serve this over a toasted ciabatta and a toasted olive loaf because I couldn’t decide which would be better and they were $1 each at the Farmer’s Market. But – confession – Sunday got a little crazy so we’re making it tonight, but here is a picture of Jessica Seinfeld and Oprah for your troubles. 

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Mediterranean Barley with Chickpeas via the My Fitness Pal blog

We modified this a ton using some kalamata olives, heirloom toms and other veggies from the market but the spirit was the same. 

my actual finished product!

my actual finished product!

5 Minute Avocado Cilantro Dressing from the fabulous Lindsey over at Pinch Of Yum

I’m for any recipe that starts and ends with “put these seven ingredients in the blender and blend.” I made this one because I thought it would help inspire me to actually make salads with all the salad fixings I get every Sunday. Keep you posted, but I’m feeling hopeful. 

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And a bonus recipe from my friend Carley that I gorged on at book club last night. The perfect salad for the combo of heirloom tomato and peach season here in LA. Let’s call it Carley’s Tomato Peach Perfection. 

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-Put about a bag of arugula on the bottom of a large bowl like this one

-Add in 4 heirloom sliced tomatoes in a variety of colors (here’s a little guide to the heirloom varieties from Oh My Veggies)

-Add in 4 of your favorite peaches varieties, sliced (mine are white peaches)

-Throw on one shallot into thin rounds (or if you really like that shallot flavor, two)

-Sprinkle on crumbly goat cheese or feta. This was delicious sheeps milk goat cheese, but many options would work

-Buy some raw sweet corn, cut off the kernels, toss them in

-Buy extra thick bread crumbs then drizzle them with olive oil, salt and pepper and put them in the toaster oven or on a baking sheet until they are perfectly crispy

-Toss with olive oil, salt and pepper as your dressing.

-Wow your book club ONCE AGAIN.

Have great weeks all. And if these selections don’t suit your palate, try some we’ve tackled in the past:

Meals For The Week 8/16 Edition: Kale & Squash Salad, Roasted Tofu Stir-Fry, Vegas Ceasar Dressing

Meals for the Week 7/12 Edition: Chipotle Barley Salad, Asian Slaw and Crunch Hummus Wrap

Meals for the Week 6/22 Edition: Vegan Zucchini Soup, Brown Rice Mexican Bowls & Healthy Crunch Salad

Meals for the Week 6/28 Edition: Coconut Chana Saag, Quinoa Tabbouleh and Olive Tapenade

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