Food Parade of the Weekend

Let’s get this week started with a nice food parade:

Friday Dinner: 'Uncooked Lasagna'; slices of raw zucchini and tomato layered between raw garlic and dried oregano infused ricotta (Narragansett Creamery) and drizzled with a basil olive oil sauce-, served with whole wheat crackers from Vermont

Saturday Lunch:

Sautéed Zucchini with Garlic and Summer Savory, served with a Fried Egg and Raw Corn

Tomato Soup with Raw Garlic Infused Ricotta, Raw Corn and Crackers

Can you tell it is tomato season?  We are practically bathing in tomatoes- it is lovely! Also, uncooked corn has become a favorite- very tasty fresh treat.

Saturday Dinner:

Tomato and Lettuce Salad with Feta

Light Cod Soup with Fennel, Potato, Garlic and Cherry Tomatoes

Saturday Nigh Sweet: Peace Watermelon Delight

This dessert was an amazing concoction of Theresa’s and a great way to dress up watermelon for dessert if you have more watermelon than what you know what to do with.  To make: Cut up a (yellow) watermelon, mash it with a potato masher, run it through a food mill to remove the seeds and make it more unified in texture.  Add white wine, sugar, grated ginger and rosewater to taste.  Then, take yogurt and add vanilla to it.  Layer the yogurt on the bottom of a fancy glass and add the watermelon on top.  The result is a zingy classy almost lemony dessert.  Very tasty.

Sunday Breakfast: Broccoli, Potato and Gouda Frittata

Sunday Dinner: Broiled Tomatoes with Hannabels (little hand crafted cheeses), Zucchini Stew with Raw Corn on top, and Wheatberry Beef Saute with Collards and a Garlicky Mayonnaise Sauce

Ah, good to be back cooking at home again.

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