liamsaunt

Spicy sweet potato and black bean grilled quesadillas with the last of the romaine in the last of the balsamic vinaigrette

Today’s curbside pickup from a local farm stand. We are heading back to Cape Cod on Saturday for two weeks, staying in a private hone on a private beach so we can continue our quarantine. We are bringing all of our food with us, except the fish that we can get via contactless pickup from the fish market. Today I am making the strawberries into jam, and the tomatoes into roasted cherry tomato sauce. I am also making and freezing garlic scape butter, which, along with the ramp butter and green garlic butter that are already made in the freezer, will be sauce for the fish. Cherries, grapes and cucumbers will be snacks. The limes are for cocktails 🙂 We also scored on the wipes front. My husband found them in stock online at Vitacost, and seven containers were delivered yesterday. I have been able to get as much disinfectant spray and toilet bowl cleaner from instacart as I need, but the wipes have been elusive until now.

Yes. I do not generally make raw fish at home, though I like to eat it very much. Other than the occasional tuna poke when/if I can find sushi grade tuna, I save raw fish for restaurants.

Salmon larb, rice noodle salad, and minty cucumbers

I have not made this, but it looks good. I saved the recipe, thank you! I know that there is a markup, and I understand why. I am willing to pay it to not have to go in to the store. It's been creeping ever higher each time I order though. I do follow along when the shopper is getting my order. I like that feature a lot.

One egg omelet with garlic scapes and swiss cheese, homemade bread, and local strawberries

Me too. It is a great film. We have watched movies every night for the past couple of weeks, and baseball has been a bit of a theme since it does not look like there is going to be a season. We watched Field of Dreams earlier in the week. Last night we had crunchy coconut crusted haddock with mango salsa, coconut cumin rice with raisins and cilantro, and roasted radishes and mini turnips with curry powder and almonds.

I am many years away from being eligible to shop the senior hours 🙂 Wow! I did purchase the organic pasture raised eggs, but even pre-covid the everyday eggs were a lot more than that here. I have this cookbook! Thanks for the reminder. I am going to look that recipe up. One of my favorite recipes from this book is the grilled chicken with peaches and olives. I have not made it in years. I need to make it again.

We also did pizza and movie night last night (Bull Durham) Plain Jane cheese Pesto, homemade ricotta and grape tomato White clam (this last one was a bit disappointing as I had to use canned clams. They just don't have the same brininess as freshly shucked.)

Think of it as full of options rather than insane 🙂 Here is this week's CSA box. Two kinds of lettuce, mesculin mix, kale, strawberries, garlic scapes, baby bok choy, kohlrabi, tiny turnips, rhubarb, dill, more sweet potatoes (I now have a box full of sweet potatoes, and need to think of something to do with them soon!). We will be having salad with every meal this week! I placed an online order with Wegman's yesterday for delivery on Tuesday, and was really shocked at how much the prices have jumped up. A package of bacon was $9.25. Olive oil was $28.99. Eggs were $6.89/dozen. A jar of pickles was $8.79. A bottle of orange juice was $14.10. And on and on like that. Crazy!

Linguini with lemon, garlic, arugula, parmesan, bacon, red pepper flakes, and lots of cracked black pepper

Chicken Caesar salad with bruschetta topped with a garlic chive butter

Last night was sandwich night. My nephew asked for black bean burgers with bacon and cheese on them. He got the last two homemade burger buns. I will have to bake another batch. My sister and I had bacon, avocado, lettuce and tomato sandwiches with chipotle aioli. I should have only made one sandwich for us to share because we could both only eat half. My husband and niece had steak sandwiches made with the leftover ribeye from the other day, with parmesan cheese, truffle butter and arugula.

These are the three I have. I bought them all from the bargain table at the bookstore I worked at during college breaks back in the early 90s. I was a vegetarian then and used them all often. I don't cook out of them anymore, but keep them for sentimental reasons.

Salmon cake with Thai style dipping sauce, smashed cucumber salad and rice

Here's mine. I'd say it is somewhat organized, but could use some work. This is my main storage cabinet. Top shelf is less used and/or overflow items because I cannot reach that shelf. The next shelf holds bread crumbs and various teas. Below that, there are oils and vinegars. The next shelf is condiments, jarred and pickled things, and dried and canned beans. Then a shelf of Mexican ingredients. The next shelf is Asian ingredients, and the final shelf is pasta (the mac and cheese is my nephew's). This is the snack cabinet. Normally this would only have pretzels, nuts, and tortilla chips, but with my niece and nephew living here, there is more junk food than usual. Spice cabinet. Overflow is in the top cabinet, and then everything below is arranged alphabetically with labels on the jar tops. The shelves pull out for browsing. This is an unused hall cabinet that I converted to pantry space. The left side (not pictured) holds less used cooking equipment like cake pans and my vacuum sealer. The right has the food, mostly flours, sugars, various kinds of rice, cereals, and tomato products The top of this pantry has additional grains, flours, sugars etc. And of course you can see my random reusable jar collection. Overflow pantry cabinet. This is mostly flour and cereals (my niece and nephew eat a lot of cereal and Ritz crackers.) The bottom shelf has the spices I take with me when traveling.

I can get this brand at my local MA supermarket (if I ever get back there to shop in person, sigh). They are sold frozen. I buy the ones without the seasoning pack. Down to my last two packages... Last night, turmeric fish, seared dill and green onion noodle bowls from Andrea Nguyen's Vietnamese Food Any Day

Last night my sister and I made Americanized Chinese food as a treat for my nephew. He cannot eat at Chinese restaurants because of his allergy, but he loves that kind of food. Crabless crab rangoons, chicken fingers, and vegetable fried rice. We will have to have a big salad with dinner tonight to atone for all the fried food!

Grilled cowboy ribeyes. The steaks are from RR Ranch, retrieved from the deep freezer. I marinated them in Mario Batali's Babbo recipe for big ribeyes. My sister grilled them while I did the other dishes. Sliced to share between my husband, niece and nephew (with some leftovers). Truffled mashed potatoes and roasted green beans My sister and I do not eat red meat. We had roasted chicken sausages with roasted grapes and the same sides. Time for another movie. Some things about quarantine are not so bad. We have watched a movie every night this week and it is a luxury to us (we usually do not watch TV at all, and movies once a week at most)

Spicy salmon sandwich

My CSA transitioned from “pantry share” to “summer share” this week. Here is this week’s box: curly kale, strawberries, baby bok choy, sweet potatoes, garlic chives, radishes, Napa cabbage, meculin mix, chicory, and scallions

Glengarry Glen Ross 🙂 Kofta with tzatziki sauce, hummus from Jerusalem, pita and salad

It's movie night at my house (my pick, we draw names from a jar to keep things fair), so we ate early. Crispy chicken marinated in sour cream and chives, then coated in panko and shallow fried. Roasted radishes and asparagus in brown butter. Not pictured: Caesar salad

Based on your post, I went ahead and made this sandwich for breakfast today. You are right, the eggs are very rich! The sandwich was not too messy, I think the cheese helped bind the eggs in place. Only two pieces fell out of the sandwich. I could only eat half though, because the eggs were so rich. Maybe too much milk for the amount of bread in the casserole? 2 slices of bread to two cups of milk seems like a lot to me. But, you said you have made it successfully before, so I am not sure.

Grilled salmon salad with chiles, herbs, and lime. The recipe is from Melisa Clark at the New York Times. We all really enjoyed this. Well, not my nephew. He grilled himself a sausage, pepper and onion sub 🙃