liamsaunt

Burger night

My local paper had a story about the CSA I have been posting pictures of: Boston Globe: I just want something local

Grilled mahi mahi with mango salsa, corn and summer squash saute, and curried roasted sweet potatoes. Nephew won't eat fish unless it is fried, so I made him a buffalo chicken sub

Vegetable pajeon with grilled chicken skewers basted with a gochujang glaze. The pajeon had carrots, green daikon, scallions, and turnip. I used my waffle maker to cook the pancakes. They came out nice and crispy. My niece thought this meal was too spicy, but everyone else really liked it.

Yesterday, a BLT on Dave's Killer Bread Today, a kimchi omelet with sriracha syrup

I second the suggestion for ricotta or paneer. I like Ina Garten's ricotta recipe. You do need some cream. A creamy soup is another idea. I use milk rather than cream when I make chowder. King Arthur has flour back in stock. Also, Baker's Authority has white whole wheat. I just got a huge sack of that and also of bread flour delivered from them. I am planning on dividing it up into 5 lb quantities and sealing in vacuum bags, then freezing it. Here is this week's CSA box Rhubarb, shiitake mushrooms, micro choi sum, green garlic, green daikon, sorrel, onions, potatoes, a huge sweet potato, bread, blueberry jam, and Lowe's red beans. I made some ramp kimchi a couple of weeks ago that is ready to eat, so am thinking the daikon and that will go into vegetable pajeon as part of dinner tomorrow. I think I am going to make muffins with the rhubarb. The green garlic will definitely be made into another batch of vampire repellant butter 🙂

No, I made the full recipe. That is an 8x8 pan. I just pressed down on the bread to make it all fit.

It was so delicious! I am going to make it all of the time. I had to google silan. That sounds really interesting! Tonight, Thai flavored salmon cakes with lime dipping sauce, rice, and cucumber salad.

This morning was my niece's Senior Breakfast, conducted via Zoom of course. I made her the official recipe of her high school's Senior Breakfast, blueberry bread pudding.

Spinach salad with dates, almonds, and sumac crusted pita from Ottolenghi's Jerusalem Then, from his cookbook Simple, two recipes: oregano-ricotta meatballs, and pasta with spiced tomato sauce. The meatballs were very light from the ricotta cheese. This is my 21 year old nephew's plate--no way could I eat that much food. Grilled bruschetta with green garlic butter (vampire repellant butter)

Yes, Jacob's Cattle beans.

Thanks for sharing your fun day with us! All of my original summer vacations have been cancelled due to this virus. Bermuda for our anniversary in June, St. John VI in July. We pivoted and are going to Cape Cod, staying in a private home on a private beach where we will continue to quarantine. I'm going to miss all of my favorite Cape restaurants, beaches and shops, but this plan is better than nothing.

Here is a link to the recipe. It's the second one in the article: Iraqi spiced chicken Last night, cornflake crumb crusted haddock sandwiches.

Here is this week's CSA box. Pretty similar to last week's. Fiddleheads, beans, bread, so many potatoes, Jerusalem artichokes, corn tortillas, ramps, green garlic, parsnips, apples, shiitake mushrooms, micro greens. I'm still doing the food share run by a local restaurant too. That box comes in an hour or so. I forgot to take a picture of last week's share. It is an incredible amount of food for the money. I've been sharing the contents with my parents and brother. I really hope I don't get any more potatoes....

Yesterday I baked a loaf of pan de mie Toasted with raspberry jam Today, pumpernickel bagel with whitefish salad. I had bagels, lox, and whitefish salad shipped from Russ and Daughters. The FedEx guy inexplicably left it at a house three streets over. Luckily, the people living there were nice enough to bring the box to my house!