Quarantining: Cooking Rotation

Okay I did change it up by cooking Eggs Benedict for dinner this week, but already I'm in a rut with my usual Beet & Goat Cheese Salad with iced tea...

My typical vegetarian mezze of grilled eggplant and zucchini and red bell peppers in lettuce and a pita with my arsenal of accoutrements like miso lime tahini sauce, feta, zhoug and tzatziki made with cucumbers, mint and labneh...

My every night dessert of aged Gouda, raisin and rosemary crackers and Thompson grapes...

But I did splurge on a different dessert by indulging in a slice of chocolate strawberry cake from Paris Baguette.