Taco salad - ground beef, taco seasonings, tomato sauce, taco sauce, crunched-up taco chips and shredded cheese on a bed of lettuce.
Miso ginger tilapia and peanut ginger noodles.
Dungeness crab, drawn butter, and white wine.
My husband pulled the crab out of Puget Sound this morning. Yay.
Homemade Potato Samosas.
The filling is an average of about a dozen recipes I’ve found online. I’ll be doing Phyllo wrapping and baking rather than deep frying them.
Pancakes and bacon, and a big glass of OJ. Sometimes we have breakfast for dinner!
Long John Silvers!
I’ll be meeting some friends at a local burger joint, so…
chicken.
Japanese chicken meatballs in teriyaki sauce (tsukune). I like the recipe from Cooking With Dog. Pickled carrot, radish and cucumber as a side dish.
Cleaning up the fridge some before I head out on a 10 day road trip. I have some herbs just starting to go, a couple of Roma tomatoes and some mushrooms just starting to dehydrate, and a couple of ciabatta buns in the freezer so:
Tomato & Kalamata Olive Bruschetta and Mushroom Crostini.
The Bruschetta is the usual: Roma Tomatoes seeded, cored, and diced. Kalamata olives, pitted and coarsely chopped, 1/4 red onion minced, drizzle of olive oil, splash of balsamic vinegar, salt & pepper, chiffonade of basil leaves. This is marinading in the fridge right now. It’ll be piled on toasted half buns rubbed with garlic and topped with freshly grated parmesan and popped under the broiler for a couple of minutes.
The Mushrooms topping for the crostini, is a number of crimini and white button mushrooms diced, sauteed with a little onion, garlic, and minced fresh rosemary in olive oil and butter until cooked through and just starting to brown. I added a few thyme leaves and freed up the fond with a splash of white wine. This will be piled onto toasted half buns that have a thin wipe of dijon mustard, and will be topped with parmesan and broiled briefly as well.
We had a simple supper of chicken tenders and fried potatoes. It was delicious!
Too damn hot to cook…
But made lobster roll, salad corn on the cob.
I agree! It’s clean out the refrigerator night.
Time to use some backyard produce, so tonight it’s BLTs using heirloom tomatoes from the garden. Tomorrow we’ll use the rest of the lettuce in tacos. Then Thursday the wife is planning corn chowder, using a selection of peppers freshly picked.
Tonight I made johnny cakes and served them with a hodgepodge of southwestern-ish sides, and some leftover mango-papaya salsa, which I made a couple days ago to go with quesadillas. I added some corn kernels to the johnny cakes to give them a little sweetness and texture variation. They were great. My toughest critics, aged 4 and 7, told me they were satisfactory.
We had sour kraut tonight. A taste of the holidays in July
Us too! (Reuben sandwiches)
Tonight is penne arabiata.
Shredded cold salmon on a bed of crisp iceberg lettuce with diced cucumbers and a vinegar and oil dressing, some French bread, and a glass of ice water. Fresh raspberries from our backyard bushes and vanilla ice cream for dessert.
Tonight it’s chicken breast grilled on the grill and made into sandwiches. My mouth is watering now!
Last night I made a simple red sauce spaghetti and accidentally doubled the red pepper. It was the best damn sauce I’ve ever made. It was just crushed tomatoes, a bit of tomato paste, butter because I’m out of olive oil, and a few dry seasonings. Plus a squeeze of honey, and don’t you dare judge. It was so good. I added meatballs early in the game so they had lots of time to give the sauce a beefy flavor too. I’m usually lazy with it and just go with jar sauce but I won’t again.
Blueberry pancakes