A belated post for Week 22!
Famous breakfast hash! We crisp sausage in a cast iron skillet, then cook onions in the same pan, then set aside sausage and onions and cook potatoes in the skillet. Everything is added back in, and 4 holes are made for the eggs. It’s all cooked under the broiler until the eggs are just set, then dusted with paprika and topped with cheese and sliced green onions.
Personal mizuna-topped pizzas, with tomato sauce, mozzarella, and salami. And yes, I burnt the crust broiling the mizuna… this was a new gluten free crust that I picked up on clearance at the store and I wasn’t a huge fan.
Chicken salad with crispy chickpeas and roasted carrots. I used vegan herbed cheese this time but it would be good with feta or goat cheese too.
Chicken piccata with roasted radishes. The blank space on the plate was for the roasted potatoes I forgot to include for this photo!
I’m very excited for the return of fall salads. It’s the perfect way to recognize that the tops of the trees are starting to glow with their autumn yellows and reds, but still recognize that somehow it’s almost 90 degrees and any length of time spent outdoors other than the first brisk pre-dawn hours may still come with oppressive humidity.
I’ll be using up the last few weeks of ingredients to make meals of what new things I got this week
Clockwise from left: Red Radishes, Broccoli, Red Seedless Watermelon, Green Beans (in a bag), Red Pimento Peppers, Bartlett Pears, Rainbow Chard, Roma Tomatoes, Italian Eggplant, Kiwiberries, Thumbelina Carrots
I wasn’t able to do much cooking this week due to my travel schedule, but these veggies aren’t going to eat themselves. 😊 Here’s what I’m planning to make (and one thing I already made) when I do get back into the kitchen – just in time to pick up another week’s work of vegetables!
As you can see, I already made this one.
- Peperonata (also from Market Cooking) probably with a grilled or seared white fish
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