What I Made – Week 9

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.

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