Let's start with our post-market Sunday lunch. We had a wonderful Asparagus and Snap pea Salad with Homemade Dill Hummus. Fantastic combos with fresh market bread; I just adored the fresh snap peas, wow, so refreshing. The Hummus has featured in our lunches this week, along with a Eggplant Spread.
I also wanted to share the desert I made for K, which was super quick and totally tasty and cute. I made a Couscous Cake using whole wheat couscous, apricots, maple syrup and a little single serving pie dish I had bought a while back from Dhile and Cammile (great kitchen/house shop here in North West Europe). This would work really well covered naughtily with maple syrup or some other type of decadent sauce.
For Sunday night supper I had made, earlier in the afternoon, a Tofu Sausage and Barlotti BeanCasserole. This simple dish was divine by the end of the day, having sat with the Rosemary sprigs from our garden all afternoon.
Tonight for dinner I wanted to change up our usual bean burritos a little bit, and the result was a recipe I will for sure put together again. I added spinach, parsley, nutritional yeast and green onion to our usual recipe (I know, I know...nothing radical but it was super tasty).