Sunday, 8/2/20

I don't usually go in for sheet pan dinner, but one from the NYT caught my eye. Broccolini (I used broccoli), cherry tomatoes, red onions and feta, roasted with olive oil for about 25 minutes. This is a recipe that can with stand a lot of fiddling: I used za'atar, didn't go with whole lemon slices (I added zest and then lemon juice at the end) and served it with plain rice (although I would like to try thier suggestion of Israeli couscous or orzo. Farro would also be delicious). We also had corn off the cob. The race is on to eat enough corn before summer ends.

Anyway, it smelled wonderful, but when Carter looked at it, his response was "yuck". Brat. He was wrong, it was so delicious and easy, The feta is soft and salty right out of the oven, and gets enjoyably chewy as it cools, and the cherry tomatoes add a fun sweetness. He asked to go for a bike ride, and while he was gone I took pity on him and made a couple of hot dogs and plain broccoli. An all around win: boy was grateful and I got to eat his share as lunch the next day.