Friday & Saturday

I stole this idea from Mrs H but edited a few things, as usual. Mostly because I didn't have all the right ingredients. This is a personal salad. Make for yourself for a snack. All the amounts would be doubled, if not tripled for two.
Tomato Salad
olive oil
1 Roma tomato, sliced
10 black olives, pitted
1 tbsp green pepper, diced
1 tbsp white onion, diced
1 tbsp mozzarella, cubed
1/4 cup olive oil
1/4 cup red wine vinegar
1 tbsp agave nectar
sea salt
dried oregano
dried thyme
dried rosemary
fresh garlic, minced

In a mason jar, combine olive oil, vinegar, and agave. Add salt, oregano, thyme, rosemary, and garlic to mix. Seal and set in freezer.
Saute diced onion and diced pepper in cast iron skillet. Slice tomato and arrange in bowl. Add mozzarella and olives. Top with sauteed veggies. Pull dressing out of the freezer and pour on top.
Place remaining dressing in refrigerator. Enjoy :)

Of course, for breakfast, I had a bacon egg taco. For dinner last night, I had a veggie salad (all of my veggies diced and thrown together). For lunch yesterday, I had a grilled cheese sandwich.



Grilled Cheese
4 slices of Genesis bread
2 Roma tomato
1/4 cup red onion
1/4 cup green onion
1/4 cup green pepper
Spring lettuce
mozzarella
olive oil
Dice one tomato, red onion, green onion, and green pepper. Saute in olive oil. Drizzle bread with olive oil. Slice remaining tomato, and mozzarella. Grill bread on cast iron skillet. After you flip the bread, add the cheese, tomato, and lettuce. Place sauteed veggies on top of lettuce and add second slice of bread on top. Leave on skillet for a few more minutes to let the cheese melt.


Tonight, we're supposed to be grilling salmon. We'll see how that goes.