Saturday, May 30, 2020

This Week...

I love 4 day work weeks. I just have a problem squeezing 5 days of work into 4 days. It just is not a comfortable feeling. Dinners this week were pretty easy. No-fuss and certainly not a lot of dishes.

Monday, Memorial Day.
Burgers and Greek Pasta Salad.

Chicken Cutlets with Zucchini and Bacon Tart.
I love having extra Pate Brisee in the freezer. 
The filling was fried bacon and sauteed Zucchini mixed with Ricotta, Parmesan, and egg. 
Leftovers made a perfect lunch!

Mozzarella in Carrozza with Tomato Soup. 
The soup was Campbell's.
I have always wanted to make Mozzarella in Carrozza at home. 
I had it once before at Three Girls Vegan Creamery. 
Theirs was much better. 
Lesson learned.

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