Clockwise from left: ten Bell Peppers, six ears of Sweet Corn, Yellow Wax Beans, Thumbelina Carrots, five Costata Romanesca Zucchini, Little Baby Flower Watermelon, Indigo Rose Tomatoes, Blueberries, two Sweet Onions, four Asian Cucumbers
These Wax beans and chorizo are one of my favorite easy recipes. Crisp tender beans, crunchy salty chorizo (the Spanish dried kind, not the hearty links more typical in Mexico or El Salvador), and the tangy vinegar all go so well together.
My trick for recipes like these Thai drunken Zoodles is to let the ground pork in this case cook a bit longer than you think it should, so that it gets really crispy. It’s tough to wait that long when dinner time is coming fast, but the texture contrast is needed in a dish where everything else tends to be a little mushy. I loved the flavor of the sauce in the recipe, it would be good on real noodles too!
When I have time later this weekend, I’m going to try making these amazing looking almond blackberry sweet rolls.
Back row: Hyssop (note: the official list said “anise hyssop” but I got that last year, and it looked and smelled nothing like this, so I’m pretty sure this is Hyssopus officinalis), Orange Carrots, Green Cabbage, Green Kale
Middle row: Banana Peppers, Green Zucchini (seven of them!), Blackberries, Yellow Wax Beans
Front row: Pickling Cucumbers, Yellow Peaches
This elk ragu with carrots and garlic scapes is inspired by this recipe from one of my favorite cookbooks in recent years, Six Seasons. With only about an hour total cook time, it comes together more quickly than many other similar recipes, with no loss of flavor.
I know I’ve posted about poke salad bowls on here before, but I thought this time was a bit more photogenic. Maybe? Not really? Oh well.
These are my favorite quinoa bowls with marinated kale. I changed the recipe a bit by using pan-fried tofu instead of chicken and using jarred roasted red peppers instead of the tomatoes for a sauce with a bit of kick.
Fish taco salad, inspired by a local salad chain restaurant. I think sliced the cabbage and combined it with lettuce to make the bed of greens. Topped with pan fried catfish, quick pickled onions, and cilantro-queso fresco dressing and it’s almost as good as the one from the store.
Our July 4 cookout lunch included roasted potatoes, smoked cider can chicken (for a gluten-free take on a beer can chicken) and these blistered green beans with miso.
This pasta with garlic scapes and fava beans was also a hit. In the future, I’d add red pepper flakes for a bit of spice (even though I used hot Italian sausage like the original recipe said).
On the sweet side of things, I also made a blueberry buckle. I just call it coffee cake and eat it for breakfast with no regrets! 💁🏼♀️
Chocolate chip zucchini bread is another of my favorite dessert-for-breakfast meals. I plan to wrap these loaves tight and freeze them for to enjoy once zucchini season has passed.
The tomato plants in our garden seem to grow a foot every night these days. I’m glad someone is enjoying this hot humid weather! Since weeknight dinners usually involve me rushing in from a sweltering walk from the train, I do most of my ambitious cooking on Sunday, when I can stay inside in the AC all day. Slow simmering ragu, cooking a big batch of quinoa that will be repurposed into multiple meals this week, baking something that will make the whole house smell delicious just as we’re saying goodbye to the weekend and facing down the workweek ahead – it’s a different form of meal prepping.
Here’s the planned lineup this week:
I’ll probably also make a blueberry buckle and maybe (hopefully) will find a way to use all those zucchini!
Clockwise from left: Spring Onions, Green Savoy Cabbage, Orange Carrots, Green Beans, Green Kale, Green Zucchini, Blueberries, Pickling Cucumbers, Yellow Peaches, Fava Beans
