Thursday morning, I used the leftover egg whites from my ice cream making endeavour and scrambled with a little early summer corn, green onion and cilantro from the greenmarket. Tucked in a tortilla with some cheese and salsa, it made a great weekday hot breakfast.
On Friday morning, before I headed out for the weekend, I attempted to recreate a favorite side dish from Houston's -- the couscous salad. However, I tried to shake things up by using half quinoa and half coucous, which made the dish a little too soggy. In fact, I ended up tossing most of it versus packing it for the roadtrip.On Saturday, I visited the small market in my parents' town, and scored some more local corn along with just-picked-that morning raspberries.
The corn got tossed into a lunchtime chopped salad and the raspberries made a sweet ending to Market Week (especially since I ate them over takeout vanilla softserve).