I crammed two weeks of veggies into one week of cooking!
This is an easy Caprese salad. I quartered the cherry tomatoes, sliced little mozzarella balls in half, and topped with shredded basil, olive oil, and a generous amount of salad and pepper. A perfect lunch for when it’s 98F but feels like a scorching 112F outside.
Stewed zucchini pasta. I subbed in orzo for the penne and added several sprigs of oregano and thyme while the onions were cooking. This could have used a big squeeze of lemon at the end to amp up that tangy flavor, too.
Blueberry Belgian waffle deliciousness. To make sure that blueberries are evenly distributed among the waffles, we follow the linked recipe for plain Belgian waffles and just sprinkle a handful of blueberries on top of the batter before closing the waffle iron rather than stirring them all in at the beginning.
I didn’t notice how blurry this photo was until too late, but the zucchini lasagna tasted delicious all the same. This recipe is a go-to during zucchini seasons.
This Greek Bulgur Salad was a great fridge-clearing dish, featuring cherry tomatoes, cucumbers, and even the pickled banana peppers I made a few weeks back. I prepared it a few hours ahead of meal time so all the flavors would have time to combine. I added vinegar and salt to my taste instead of following the recipe exactly, but it was also surprisingly tasty, dare I say reminiscent of a certain Mediterranean restaurant.
Zucchini chocolate cake is perhaps one of the few reasons to run the oven for an hour on the hottest day of the summer. It’s dense and fudgy with a nice crunch from the walnuts sprinkled on top.
Peperonata with a pan-fried rainbow trout was good, but not my favorite meal this week. I wish I had left off the olives and parsley, both of which overwhelmed the sweet flavor of the peppers and the tangy flavor of the vinegar.
Thai steak with noodles and green beans (with elk instead of the steak of course) was also a first-time recipe that really delivered. I made this in my wok, first by blistering the green beans in some coconut oil, then adding the peppers. Instead of grilling steak, I very thinly sliced the elk and marinated it in some vegetable oil and about 2 tablespoons of the red curry paste. I scraped the finished veggies out of the wok, then cooked the elk, then dumped the beans, peppers, cooked noodles and sauce all back in together, tossing to combine.
I made this roasted carrot salad with spinach and goat cheese even simpler to prepare by buying a 50/50 baby spinach/spring mix lettuce blend. I left off the almond because I was too lazy to buy them. It would also be good with grilled chicken added.
The recipe for this blueberry peach cobbler said the dough was supposed to be “poured over” the fruit, but as you might be able to tell from the photo, no pouring was possible. I spooned it out like it was a biscuit topping, and even though the dough rose okay, it certainly isn’t going to win any prizes for looks. The Demerara sugar sprinkled over the topping was a nice crunch on an otherwise squishy dessert.
Clockwise from left: Slicing Cucumbers, Green Beans, Yellow Straightneck Squash, Green Savoy Cabbage, Red Tomatoes, Mixed Specialty Eggplant, Blueberries, Cubanelle Peppers, Yellow Peaches, Athena Cantaloupe
Back row: Hyssop (note: the official list said “anise hyssop” but I got that last year, and it looked and smelled nothing like this, so I’m pretty sure this is Hyssopus officinalis), Orange Carrots, Green Cabbage, Green Kale
Middle row: Banana Peppers, Green Zucchini (seven of them!), Blackberries, Yellow Wax Beans
Front row: Pickling Cucumbers, Yellow Peaches
Clockwise from left: Spring Onions, Green Savoy Cabbage, Orange Carrots, Green Beans, Green Kale, Green Zucchini, Blueberries, Pickling Cucumbers, Yellow Peaches, Fava Beans
Back row, left to right: Escarole, Red Butterhead Lettuce, Fennel
Front row, left to right: Broccoli, Cheddar Cauliflower, Blueberries, Yellow Peaches, Yellow Straightneck Squash, New Red Potatoes