Greek Farro Salad – Farro, cucumber, tomatoes, kalamata olives, red onion and feta cheese tossed in a light lemony dressing. Perfect healthy lunch recipe!

Greek Farro Salad - Farro, cucumber, tomatoes, kalamata olives, red onion and feta cheese tossed in a light lemony dressing. Perfect healthy lunch recipe!

Hi guys.

Happy Monday!

Kids are officially back from their summer trip.

My house is loud again.

Wanna know how I spent my last day of freedom?

I went to Trader Joe’s. Duh.

I currently have the cold that won’t go away and I told BF I was going to Urgent Care but I ended up in Austin because a poke bowl sounded better than Urgent Care. And since I was down there, I couldn’t pass up the opportunity to stop into Trader Joe’s to see if they’d restocked cauliflower gnocchi (they had) and get some flowers for my kitchen.

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Pesto Sausage Pizza with Mushrooms and Olives - sausage, mushrooms, and olives on top of a creamy pesto sauce, topped with monterey jack cheese!

You guys.

I didn’t think this post was going to happen this week.

Months ago I started complaining that my oven temp was off because all my cookies were turning out flat and I almost had a full on breakdown a few weeks ago when boyfriend asked for cookies for a work thing and both batches came out flat and I had to send them anyway because he didn’t tell me until the night before.

Not that I’m still upset about it or anything.

Men though.

So yeah, it finally stopped working this week. And I, of course, didn’t realize it until after I thought it had been preheating for 20 minutes and was about to put 2 sheets of veggies in for dinner.

Ugh.

Anyway, the guy came out the next day and got it heating up again but now the whole house smells like gas when I turn it on and maybe I just won’t bake anything else until I move out of here.
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Caesar Pasta Salad – the perfect barbecue or potluck side dish! Pasta with bacon, tomatoes, olives, Parmesan cheese, and caeser dressing. It is really simple and comes together in less than 20 minutes! 

Caesar Pasta Salad - the perfect barbecue side dish! Pasta with bacon, tomatoes, olives, Parmesan cheese, and caeser dressing.

I made my husband cook pretty much every meal this past weekend. Even though it was his birthday weekend.

And I totally tricked him into it by tossing the new grilling issue of Bon Appetit at him on Friday afternoon. I was hoping he’d find at least a couple things that he needed to make immediately and he came through for me.

On Saturday he made some grilled chicken tacos and then on Sunday he made the always popular beer can chicken.

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I’m not sure if you guys have noticed but I haven’t really been in a sugary mood lately. (Which is a complete lie because I killed a box of Confetti Cake Pop Tarts in less than 24 hours this weekend. But I just don’t feel like making anything sugary.) So I’m going to apologize in advance if this week is a little more savory than you’re used to. Let’s blame all the Christmas cookies.

This is one of my all-time favorite breads but I very rarely make it because I am cheap and olives… well, they’re not. I found myself with an extra can recently and knew what they were destined for.

I can’t even begin to describe the amazingness of this bread. It’s cheesy and crunchy and salty. It’s pure heaven. Monterey Jack is one of my least favorite cheeses but it works here with the olives. I’ve also used mozzarella in this and it’s just as good.

My kids won’t eat olives so I normally halve this recipe and then use the other half of the bread for cheesy garlic bread. Perfect for spaghetti nights!

Olive Cheese Bread
adapted from The Pioneer Woman
Ingredients
  • 1 loaf french bread
  • 2 6-ounce cans ripe black olives, roughly chopped
  • 2 stalks green onions sliced
  • ½ cup 1 stick butter, softened
  • ½ cup mayonnaise
  • 2 cups 8 ounces Monterey Jack cheese, shredded
Instructions
  1. Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325F for 25 to 30 minutes or until cheese is melted and browning.

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