What I Made – Week 16 and What I’ve Planned – Week 17

  • We didn’t cook much at the beach, but I did manage to use up a few things.
    • Pasta with sausage and dandelion greens (adds a bit more bite than the chard this recipe calls for, and I use whatever pasta I have on hand)
    • Grilled eggplant risotto, not what you’d think of as a traditional beach meal, but great on a stormy evening with some fresh scallops
    • Grilled corn, either slathered with mayo, feta, and a squeeze of lime to echo Mexican flavors, or with good old fashioned butter

    I’m planning to cut the rest of the corn off the cobs and freeze it for use in soup or chicken chili later this fall or winter.

    I also let those cayenne peppers turn red on the counter, then I finally dehydrated them and pulsed them in the food processor to make red pepper flakes. I didn’t use the good appliance, so the size of the flakes is a bit inconsistent, but they are definitely potent!

    To make this week, I’ve planned ways to use peppers, peppers, and more peppers

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    What I’ve Planned – Week 15

    I’ve got an ambitious plan to make up for lost time with my menu this week, including trying to use veggies that have been languishing in the crisper for several weeks now. (Looking at you, cabbage!)

    Some old favorites:

    And some new ideas:

    • Plum cake (I’ll probably freeze this for later)

    I’m also going to see if the cayennes ripen to red on the counter, then dehydrate and crush them to make homemade red pepper flakes!