As much as I wanted these days to stay away from the kitchen, and mostly for the oven, we still had to eat something. The idea to stay away from the oven it’s not as easy as it seems.
Like almost every Saturday, we indulged a frittata for breakfast. Usually, when I make the weekend frittatas, I just check the fridge and decide pretty quick what should I throw into the pan. This time the winners were: green olives; red pepper and tuna. The greens you can see in the picture is fresh dill. In my opinion, there is no frittata without fresh herbs. They make such huge difference in frittatas. I have to admit though, that I don’t have them always handy so I will use dry herbs instead. The herbs I used the most are dill, parsley, oregano or basil.
Saturday’s lunch followed with a homemade (from scratch) pizza: Artichoke, Tuna, and Feta Cheese Pizza. Some of you might think tuna again? Well, the tuna can in olive oil I like to buy is pretty big, so I try to use it throughout the day. When it’s not possible, I would store the rest in an airtight glass container and use it in the next days. Most of the time the other half of the can will end up in a Greek Pasta Salad or Potato Tuna Salad.
What I like about making pizza is that you have just enough for lunch and dinner and you have time to focus on other projects.
And, of course, there’s no such thing as not indulging our sweet tooth during the weekend 😉
I checked what we had in the fridge and pantry, and the winner was chosen: Cinnamon – chocolate chips buns! You might ask: why chocolate chips in a cinnamon bun but it was my daughter’s request to try them this way, and I have to say I will most definitely make them again. They were yummy!
And because is Summer and it’s so hot, and it’s very humid here in Toronto, one way I ensure that we all stay hydrated is making citrus infused water that the whole family can enjoy.