Now that the CSA season is getting into high gear and we are getting back into our cooking groove, I think I have more pictures than would reasonably fit in a blog post. So, I will do it in two parts. Don’t scoff- if the Harry Potter franchise can do it, so it can I!
Monday dinner drinks: Frozen Blush Cherries in White Wine (Sakonett).
Monday Dinner: Pasta Salad with Tuna, Summer Squash, Basil (Assorted cured items- capers, pickled onions, sun dried tomatoes, olives) and Lettuce.
Monday Dessert: Blueberries, Yogurt and Honey
Tuesday was way hot and I wanted to make something produce-eriffic, but I wanted it to be cool. I came up with a grand plan of a lovely big salad with basil croutons, snap peas, carrots, lettuce, endive and radicchio with a lovely ceaser-like dressing, along with deviled eggs and a cool cucumber mint soup.
Tuesday Dinner in the making: Head of Garlic for roasting and an eventual home in a cucumber soup.
Lettues, endive, a little radicchio for a big salad.
Cubed homemade bread tossed with olive oil, salt and basil, to be baked for croutons.Cucumber- those cool things.
Mint fresh from the garden.
The blended cucumber soup- with mint, roasted garlic, yogurt, salt and pepper.
Deviled eggs, good and simple with some smoked paprika for pizazz.
The amazing creamy garlic salad dressing: (mayo, yogurt, lemon juice, anchovies, garlic, parmesan, salt, pepper) Wow!
The final meal Green Salad with Creamy Garlic Dressing and Basil Croutons, Chilled Cucumber Soup and Deviled Eggs.
Wednesday Dinner in the making: Chiffoned Rainbow Chard.
Creamy Dill Dressing.
Wednesday Dinner: Pasta Salad with Steamed Beets, Chiffoned Chard and Creamy Dill Dressing, served with Hard Boiled Eggs and Lettuce.
Thursday we went out for sushi before catching a midnight showing of Harry Potter with friends. Phew! We’re not used to such late nights.
Friday Morning: "Sleep in" Blueberry Pancakes.
Friday Picnic Lunch: Cucumbers, Tomato, Carrots, Snap Peas, Roasted Garlic and Onion Burrata (Fiore Di Nonno), Bread Crisps (Iggy's) Blueberries. Can you tell we went to Copley's Farmers Market and picked up picnic items?
We would normally have had a pizza on Thursday night, but we saved the dough and had pizza on Friday.
Chopped sweet onion, zucchini, fennel and garlic scape for the top of our pizza.
After roasting the veggies, then putting them on the pizza dough and baking the pizza, we put Atwell's Gold Cheese on top with chopped basil and baked it a little longer to get melty and oh so good!
Served with a side green salad with tomato.
Our delish zuchinni, sweet onion, fennel, basil and cheese pizza. Nom.
Friday Dessert: We made lemon ice cream and ginger cookies. So good!
And that is part one of our food parade. I’ll probably post the rest tomorrow.