This zucchini oatmeal chocolate chip cookie recipe was a new one for me. The oats help absorb some extra moisture from the zucchini, but it’s still definitely soft, even if the edges looked crispy. Next time I would refrigerate it per the directions instead of a quick dip in my freezer!
I STILL have some zucchini to use up, as well as lots of watermelon and cantaloupe to eat, but the cucumbers are slowly becoming dill pickles as we speak!
I try to make a mix of quick, small meals we will finish in one sitting and larger meals that make plenty of leftovers and space them throughout the week. Salad on repeat gets old fast. The ingredients this week help me mix and match flavors for many different styles and tastes. Here’s what I have planned.
I had great lighting for all my dishes this week, even if many of them were mostly the same. (And all served in bowls?!) Not pictured are the leftover pulled pork we paired with blistered green beans, quiche with chard, loaf of zucchini bread, and some zucchini chocolate chip cookies I made this week.
We used everything this week except a couple of cucumbers, some of the parsley, and yes, still more zucchini! Even when the months seem like they all run together, that’s how you know it’s July.
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:
Elk ragu with carrots and garlic scapes (inspired by this incredible lamb ragu recipe from the Six Seasons cookbook – everything from this cookbook is a hit but this recipe is among my favorites)
Poke salad to use some of this week’s spring onions and finish off last week’s lettuce