One of this year’s resolutions was to incorporate “theme eating” into our weekly meal planning.
I’ve been pretty bad at posting updates, but rest assured we’ve been eating as themes, I just haven’t really been trying new dishes or taking photos of my meals. Some of the themes included “Market ingredients,” “Brandon’s favorites” (over his birthday), and “Quick and easy,” since I started a new job that added quite a few hours to my work week.
We really got back on track with “Mexican week” around Cinco de Mayo. I started off the week with the Huevos Gringos from the Burgundian. It was FABULOUS! I love cheese curds and having them like this for brunch was so tasty. Just looking back at that photo and thinking about the dish makes me want to go back to the Burgundian and have those… tomorrow. Yum.
For Cinco de Mayo itself, we went all out. We made tortillas from scratch, chipotle tofu tacos with a mango-strawberry-avocado salsa, cilantro-lime quinoa with kale, guacamole and strawberry margaritas.
I was too tired from making all of that to make a simple syrup for the margaritas, so the margaritas were a bit tart, but still refreshing and good. You really can’t go wrong with tequila and triple sec.
A thank you to the Lunch Box Bunch for the inspiration behind this feast! Read the original recipe here.
We also enjoyed tacos, taco salads, and nachos throughout the week. It was a great week, but we were ready for some non-Mexican food by Friday.