liamsaunt

Grilled garlic chicken sausages, onions and peppers with an arugula salad.

Filet mignon with roasted asparagus and scallion risotto

Crispy chicken topped with a lemony arugula and parmesan salad, and some garlicky bruschetta.

Miso salmon with sautéed baby bok choy, shiitake mushrooms cooked in foil with soy sauce, roasted radishes and turnips with miso butter, and rice.

Broiled flounder tacos with pineapple salsa

Salad with grilled chicken and strawberries

Thursday was lettuce cups and rice Friday we had cavatelli with summer squash and zucchini sauce Saturday was chicken shawarma Sunday was crispy ricotta gnocchi with melted cherry tomato, arugula, and pesto sauce

Rice bowl with seared tuna, cucumber salad, avocados, and pickled carrots

Miso salmon with mashed sweet potatoes, roasted radishes and mustard greens with soy sauce and peanuts.

Fish and chips

Coconut crusted grouper with spicy mango salsa, curried rice with raisins, asparagus, and some of the last parsnips and carrots from my winter/spring farm share.

Ramen bowls with grilled chicken, miso roasted watermelon radishes, spinach, bell peppers, scallions, and cilantro

It is a Meera Sodha recipe from her cookbook Fresh India. Basically, it's basmati rice toasted in butter then cooked with a cinnamon stick, peppercorns, and a few whole cloves plus salt. When it's cooked you stir in chopped dates, pistachios, and apricots. I cook the dried fruits along with my rice, which is why the rice looks dark. It makes the fruits very tender, but if you do it her way the rice stays nice and white. She also calls for you to drizzle soaked saffron over the rice at the end, but I don't bother doing that.

Saag paneer to use up all the various greens I have been getting in my farm box. This one had mustard greens, radish greens, beet greens, turnip greens, and spinach. Served with maharajah rice, naan, and a sampling of some chicken curry I picked up at my farmer's market for us to try (we all thought it was very good)

Last week of the fish share delivery for the summer (it keeps going, but we stop getting it until the fall because we travel a lot in the summer), and it turned out to be one of my least favorite, pollock. Sigh. I made it into a stew with ginger and soy sauce, with baby bok choy, shiitake mushrooms and some big oyster mushrooms I picked up my my town's farmers' market on Sunday.

chicken tinga tacos

Gnocchi made from the last of the stored chioggia beets and potatoes from my winter farm share, with sautéed beet greens from the current crop of beets they are growing, toasted pine nuts and brown butter sauce. I thought the gnocchi would turn out pinker, but once peeled it turned out that the beets had pale pink and light orange alternating rings. The gnocchi ended up being pretty close in color to regular potato gnocchi.

Ramen with soy sauce eggs and lots of spinach

Yellowtail flounder rolled and steamed on bok choy with garlic and ginger sauce, with rice.

Eggplant involtini, arugula salad, and crusty bread rubbed with garlic.

White pizza with mushrooms and arugula

Grilled steak (split between my niece and husband, this is my niece's plate), brined grilled zucchini with mint salsa verde, Israeli couscous salad with arugula, roasted peppers, pistachios, and vinaigrette, and some flatbread leftover from yesterday's dinner.

I actually don't own an ice cream scoop! That's not a bad idea though, if I cannot find a smaller bowl that will work. I like using the bowl because it gets used for other things too. Last night, grilled chicken marinated in garlic and lemon with tzatziki sauce, rice, salad, flatbread

Miso broiled salmon with rice, miso glazed harukei turnips with their greens and radishes (we have a glut of radishes from my CSA right now, with more arriving later today), and a gingery shredded carrot salad with red bell peppers and cashews. I need a smaller rice mold. None of us ever come close to finishing the amount of rice that this one makes. My sister bought me a smaller wooden one for Christmas but the rice sticks badly to it. Does anyone have a small non sticky rice mold they would recommend?

Lobster rolls (that's cucumber, not celery, in them)