As expected, a week of travel meant that I did not do much cooking this week. Here’s what I was able to make.
Chicken and sausage gumbo with okra and peppers
Vietnamese noodle salad (inspired by this recipe, but with peanut tempeh instead of chicken)
The unattractive but delicious fruit platz with plums.
Here’s the before and after of the jalapeños I pickled
The gloves are key to protect your hands from any residual burning! I’ll clean out seeds from the top rings of the pepper closest to the stem, but leave the ones shown here pretty much as-is.
The entire bag I got made one very full quart jar. I heat the brine from this recipe to dissolve the salt and pour it over the peppers.
We’re at the point in the summer where I’m not only trying to use what I got in my basket this week, but also from the last week (or two)! There’s nothing too exciting on the menu this week since I can eat many of the fruits and veggies on their own – think cucumbers and watermelon – without making them part of a larger meal.
I’m also going to try to pickle the jalapeños, maybe turn the cherry tomatoes into ‘sun-dried’ tomatoes in the dehydrator, and hopefully do something with the yellow squash, maybe those cheddar biscuits again?
Top Row: Little Baby Flower Watermelon, Banana Peppers, Nectarines, Green Savoy Cabbage
Middle Row: Slicing Cucumbers, Red Beets, Orange Carrots, Jalapeño Peppers
Bottom Row: Mixed Cherry Tomatoes, Yellow Peaches