One thing I learned this last month is that one single ingredient or food item can inspire multiple meals and dishes around it. For example, an amazing country loaf that I picked up when visiting the new Tartine Manufactory in San Francisco. We had so many tasty meals where the bread became the star. It was the same with roast chicken, make it a good one and you’ll thank yourself in the days after.

Here are a few of the things we’ve been eating the last few weeks:

Breakfast

Pat’s dads homemade bread with butter and honey, hardboiled eggs, fruit.

Lunch

Mussels with Spicy Tomato Oil: Pat and I had a dish like this on a date night a while back, and the Tartine loaf made me want something tomato-y to dip in. This is definitely not a typical lunch, Pat was home on paternity leave. I would make this again as a dinner, it’s surprisingly quick.

Korean Soybean Paste Soup with Tofu and Squash: One of my go-to’s that the kids love. I’ll post my recipe for it soon, the one linked is a general one I found. We eat in with rice.

Margherita Pizza: Again, with Pat being home this week, I got to cook more than usual! We had tomatoes and basil from the garden, and I picked up fresh mozzarella. So good. The link is to the pizza dough recipe we used.

Chicken Soup: I simmered chicken bones from dinner’s roast chicken and added carrots, celery, and potatoes the next day for chicken soup. Tartine bread on the side.

Dinner

Roast Chicken: With summer coming to the end, it’s time for roast chicken! I make this sometimes once a week in the fall and winter. It turns into so many meals.

Chicken Salad on tortilla: I made the salad dressing that I linked in my last “What we Ate” post and used it for many salads. The kids love making their own “burritos” with tortillas, they’ll eat anything I give them with it. For this particular salad, I chopped lettuce, steamed brocolli and green beans, and corn together. Sliced almonds added a nice crunch.

Chicken Salad with Cheesy/Tomato Toasts: Melted mozzarella onto bread and added tomatoes on top, drizzle of extra virgin olive oil and a sprinkle of salt. Done!

Korean Beef Soup with Kimchi Fried Rice: Looks like I need to post some more of my recipes soon!

What I Bookmarked

This Banh Mi is calling my name.

Coconut Yellow Split Pea Soup for a fall lunch.

Afternoon pick-me up, Energy Bites

These Roasted Carrots would make a yummy side.

I have Chocolate Cake on my mind.