We are swimming in fresh, tasty vegetables. Cucumbers, squash, corn, carrots, tomatoes, potatoes....I am determined to put some of this in the freezer to enjoy a taste of summer six months from now.
But for this week, lots of vegetable dishes: red potato salad with bacon (in the bowl there), roasted red pepper hummus with peppers and fresh tomatoes, cucumber salad, pasta salad, hot dogs with mac-n-cheese and cold green beans for my son's Birthday Dinner. Sitting on top of that quinoa/brown rice is a flank steak that we'll have for fajitas tomorrow with all that fresh organic corn.
Also on the agenda: batch #2 of homemade yogurt, this time with whole milk.
By the way, Alice Waters' Summer Squash Soup with yogurt and mint is wonderful. Maria at Gastronomical Three has posted the recipe so I won't bother to type it out again.
I also made my first-ever, totally-from-scratch cake.
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