Lamb kofta, green beans almondine, dolma and a cab.
On my way! 
Seriously, it looks fabulous!
Thanks, it came out pretty well. I didn’t make the dolma and the bread is from a local bakery, but the rest.
The pizza came out fantastic. The base was a frozen cheese pizza that my daughter didn’t want anymore. I scraped off most of the cheese and added all the above ingredients. The vegetables were pre-steamed just enough ahead of time that they finished perfectly on the baked pizza. After it was done, I drizzled some balsamic glaze over the top. There are enough leftovers for a lunch and a snack.
Tonight’s dinner will be shoyu ramen - noodles in a chicken and soy-based soup with scallions, bell peppers, pak choi, boiled egg and ponzu-marinated chicken breast.
After a week of eating down my meal-prepped options, tonight is going to be an all-fresh affair. I have some fresh broccoli that’s getting cut into florets and resting in some lemon-ified water, and some nice lardons-in-potentia I made out of very thick cut bacon. I’m going to brown them in a skillet, then add some pearl onions, some sliced garlic cloves, then the broccoli.
Then in the same skillet, I’ll be adding some extra olive oil and sear a nice 8oz piece of swordfish steak, and once seared, some of the last of the tart and tangy Sauv Blanc wine I need to finish off, along with some fresh lemon juice and some strips of zest that I’ll take off prior to juicing with a Y-peeler. And a bit of ground sumac berries for color and an extra layer of flavor.
Last, I have some store bough Izzio’s Sourdough bread infused with Garlic Cloves, which I can use to sop up the remaining reduced wine and other pan juices. Fresh baked would be better, but it’s too hot to really want to use the oven, so this dish is all done on the stovetop, and only the single pan. The bread will be heated in the toaster oven / air fryer combo and doesn’t heat up the house the way making fresh bread does.
Of course, tomorrow it’ll probably be on, as the recent macaroni and cheese thread created a desire for a big portion of baked mac 'n cheese which has the added advantage that the wife and I will have leftover’s for at least 2-3 days to nosh on. And that once cooked, it reheats beautifully in said toaster oven, so a filling meal without a lot of heat or work for next week as well.
I just baked a perfect cherry pie, so for sure that will be part of dinner tonight. (Do we have a Drool smiley? Why, yes! Yes, we do! 
) Probably piggish and gilding the lily to add a scoop of vanilla ice cream, but whutthehell.
Salmon on the grill and chopped potatoes, onions, peppers, garlic done in foil with a little olive oil and basil will do for the rest, alongside some steamed spinach.
Tonight is baked chicken breast with marinara and parmesan on top, pre-prepped from the butcher section of the grocery store. Butternut squash for a side.
Yesterday’s dinner (and today’s lunch leftovers) was an Italian restaurant “Rustic Mediterranean Sandwich”: Eggplant, artichoke hearts, garlic, tomatoes, goat cheese, and a little bit of mozzarella with house-made Italian dressing.
Tonight is chicken potstickers with stir fried vegetables.
Last night I made salmon, potatoes and green beans. Salmon baked in the oven with mustard/salt/olive oil rub. Green beans tossed with olive oil and two chopped cloves of garlic, sauteed in a pan for a bit, and then added a little water and put the lid on to steam them the rest of the way to done (still with good crunch). I boiled a bunch of small potatoes, then cut them in half and put them in a pan with salt, garlic powder, and 2-3Tbs of butter. Most of the pieces ended up with a nice crispy brown side (the cut end of the potato face down in butter), and they were incredibly tender and flavorful. Butter will do that.
Cumin-spiced chicken with peppers and tomato in multigrain burritos.
Tonight I’m going with another self-made fusion style dish. I have a RedBird chicken breast, sliced into thin strips marinating in a TJ Yuzu Miso paste (slightly sweet), and some TJ’ frozen (now defrosted) artichoke bottoms (4) which I’ve quartered and is now soaking in a mix of good ponzu, lemon, and rice wine vinegar, along with a small bulb (about 6-7 cloves) of garlic from my MiL’s now-destroyed (1" hail dammit!) garden along with a pinch of salt and red pepper flakes.
The plan is around dinner time, to sauté one small yellow onion cut into cute half moons, remove, then cook the marinated chicken strips in the same skillet, remove, and finally the garlic/artichoke mix. I’m going to stuff all of the above, maaaaybe with some leftover fresh mozz in a whole wheat pita. I may add a touch of additional ponzu, hot sauce, or just lemon juice if needed at the end to punch up the flavors.
Was tired last night (new sleep aid prescription going on one week and I’m still learning when/if/how long it works), but did want to post an image:
Result? B-B+. The chicken was good, the onions and garlic were lovely and fragrant, the pita was fine, but the artichokes disappointed. In 20/20 hindsight, I should have given them a more aggressive marinade, since I didn’t include any salt, and that (plus the shallow and short soaking) meant that nearly none of ponzu/lemon/rice wine vinegar came threw, leaving the flavor more bland than intended. Oh well, I’ll be able do better next time.
Oh, and I didn’t end up using the Peri-peri, it would have helped the artichoke portion, but the rest was tasty enough and the brute force of the Peri-peri would have overwhelmed it.
Tonight will be a freshly store-made Buffalo chicken rice bowl, with red onion, scallions, cherry tomatoes, and lots of cheese on a bed of Mexican rice, topped with a few dollops of chunky salsa. Similar to a Mexican rice bowl but without black beans, and the chicken is spicier. Both taste (in a good way) sort of like a giant burrito without the wrap. Also the layering makes the flavours more distinct.
Tonight is a combo dinner. 8oz of shell on white shrimp, currently marinated in a broth of lobster base (from Better than Bouillon), lemon juice, garlic and green onion) - the rest of the artichoke bottoms, brining with plenty of smoked salt and lemon juice and whole wheat linguini. The plan is to do it all in one deep skillet - first cook the pasta to just past al dente, then evacuate to a bowl. Then, using some of the starch infused water, some of the marinading fluid from the shrimp, and all the shells from the same, simmer down to a slightly thickened sauce with a small pat of butter at the end. Evacuate to same bowl. Then cook the shrimp got and fast, remove before they get overcooked, and finally the artichoke bottoms quartered until heated through.
Put it all in the pan together one last time, adjust the seasoning, and serve, probably with a halved romaine heart with just a simple balsamic vinegar, mustard and olive oil drizzle.
I spent the day smoking salmon, so I didn’t want to fuss over dinner.
A quick steak on the grill with an ear of corn, some grape tomatoes roasted with onion, garlic, sherry and hot pepper flakes. There’s a thawed slice of cherry pie for dessert. With a wee scoop of vanilla ice cream.
Coot stew.
I had dinner at a large picnic potluck with many dishes, the most unusual of which was pani puri - hollow crisp thin-walled dough balls filled with mung beans, potatoes, and spiced liquid.
Classic old comfort food tonight – Bush’s Homestyle beans with bacon, sauteed white onion, barbecue sauce, and a couple of cut-up Schneider’s jumbo all-beef hot dogs, all simmered together, and served with crisp fries out of the air fryer. Ice cream sandwich for dessert.
I consider hot dogs – even the good ones – to be an extreme example of unhealthy highly processed junk food, so I try to ration my consumption. But damn, they’re tasty – at least, these particular ones are. I figured that simmered in beans was the best way to consume the last two.
I’ve had some ribs on the grill for almost 2 hours now. Low and slow, I’m trying the “snake” method of charcoal placement. I’ll soon be adding an ear of corn or two.