Some things have changed recently. I began a new job, moved into my first house, and now live with my lovely boyfriend, M. Good thing he is a health-conscious eater and not too bad in the kitchen. We are still working on how to balance weekday food preparation (he isn't too sure about my Monday night veggie-egg scrambles), but this weekend I'd say we did a pretty good job at combining forces to create two delicious meals.
Figure 1. Saturday night's dinner (courtesy of M): enchiladas with cilantro avocado creme sauce made with shredded chicken instead of black beans alongside a romaine lettuce salad (I am and always will be in charge of salads) with this spicy southwestern vinaigrette.
Figure 2. Sunday night's dinner (my turn in charge): grilled blueberry BBQ salmon served over polenta and with a side of roasted asparagus. I made the sauce, polenta, and asparagus and M took the salmon to the outdoor grill (and did the dishes). Perfection.