This weekend has been busy as heck, but also kind of uneventful when it comes to cooking -- we have mostly been finishing up leftovers, skipping meals in favor of huge bowls of frozen yogurt topped with every candy known to man, and enjoying somewhat boring, yet still fun meals of egg salad sandwiches while out hiking. :) I did manage a little cooking yesterday, though!
Whole-wheat and chickpea flour blueberry pancakes, with a side of blackberries.
Cuban Black Beans and Rice, with sauteed chard from the garden on the side! The chard is really kicking butt lately -- it seems like every time we harvest a big bunch, we turn around fifteen minutes later and there's another big bunch ready to go! What fun. This recipe for black beans and rice was excellent, by the way -- relatively quick to the table, simple yet flavorful, nutritious, and inexpensive! I enjoy beans and rice from time to time, but I have a hard time finding recipes that make me want to eat huge quantities. This one was definitely worth going back for seconds for!