OlyveOyl

@heidih. Regarding the lemon pesto sauce, the ingredients are many but tasty. I imagine it would be relatively easy to improvise something similar. I make a purée with preserved citrus that I use in multiple ways.

The sorrel sauce came from the NYT, a simple combination of mayo, sour cream and yogurt along with a little tarragon. A generous amount of sorrel is added and then processed. As for the Lemon Pesto sauce from TJ, a relatively new product, the taste is definitely lemony , I think there is some cheese in it as well, but I’ll need a magnifier to determine what exactly else it contains. I’ll give a closer look tomorrow. Dessert…all my cakes are 6”, so the slices are actually very small. I will get a minimum of 6 slices from the cake. It’s generally served after I’ve done a little clean up, we are not in between meal snackers but usually have our dessert after a meal 😁. I’m not adverse to having a slice for breakfast though!

Tomatoes with,sorrel sauce. Chitarra pasta with sautéed yellow zucchini, red pepper, shallots and garlic; two tablespoons of TJ’s lemon pesto sauce was added along with a little pasta water, shredded basil. Thumbs up on the Lemon pesto sauce, pasta had some freshly grated Parmesan added at table. Blackberry, red currant, hazelnut flour cake with a scoop of raspberry ice cream on the side.

TJ’s four cheese ravioli, served two very generously, they cooked rapidly and were nice and plump. Topped with pork ragu, pecorino and basil, they are a repeat buy for me.

Supper tonight was a Quiche Lorraine.ish , as I added some cubed ham to the bacon and Gruyère cheese, it was a positive addition. Served it with a green salad and tomatoes. Followed by peach ice cream and a sliver of peach raspberry cake.

Cold pork roast with a cobbled together sauce. Baby Yukon gold potato salad, chives, tarragon and parsley. Tomatoes with St. Agur Peach raspberry cake with almonds.

Linguinette pasta with uncooked tomato sauce two ways. The first was peeled tomato chunks, mozzarella and basil. The second, a medley of mini tomatoes, mozzarella and basil.. Both were marinated in a small amount of vinaigrette for several hours, the peeled tomatoes, as expected, giving off a lot more tomato liquid than the minis. Both were good, the minis having a very pleasant crunch. The warm pasta was mixed with the room temperature tomatoes and mozzarella, warm enough to melt some of the mozzarella cubes. Dessert was a plum raspberry topped cake.

@FeChef and now I need more crabmeat!

Mixed mini tomatoes, shallots, chervil with a hot honey/mustard vinaigrette. Coleslaw, radish, yellow peppers, parsley and chives. Jumbo lump crab cake baked with a pat of butter @ 450* for12 minutes.

Gazpacho with croutons. Jumbo lump crabmeat with Crab Louis a/k/a “Louie” dressing, I had this for the first time at the St. Francis Hotel in SF, too long ago to remember! Chocolate cake and raspberry gelato.

@MaryIsobel Thank you for your kind compliments, I can say that we do enjoying eating them 😁 !

Ricotta, radish and nigella seeds. The seeds offer a hint of onion. Cauliflower, cubanelle peppers with oil cured black olives, salt cured capers, peperoncino, basil and parsley . Anchovy, garlic, lemon vinaigrette. Artichokes, ham and all of the above….eat the rainbow tonight!

Late lunch = light dinner Ricotta crostini with basil oil Gazpacho Plum raspberry with crème anglaise

Tomato tart with tapenade, ricotta with goat cheese; thyme, marjoram flowers from the garden. The tomatoes were brushed with basil oil when finished. We had corn on the cob as a side. Apricot amaretti 6” cake, the same recipe as the Blueberry Brunch Cake upthread, we had it with apricot gelato.

@Ganthercage Thank you ! I made the same one with apricots last night as we enjoyed the blueberry one…good with ice cream.

Mezza rigatoni cooked with sautéed red onion, green and yellow squash, minced garlic and peperoncini. After sautéing the veggies, I added the pasta along with hot chicken broth that needed using up. Cooked until al dente, then topped with grated Parmesan. Blueberry cake with almonds for crunch rather than the poppyseeds in the original recipe, the 1990 Pillsbury bake off winner, a/k/a Blueberry Poppyseed Brunch cake. I included some raspberries and cherries with the blueberries. We had this with peach gelato. With thanks to @Pete Fred for reminding me of the cake.

Tomato tart with 3 cheeses, bacon , herbs, egg and milk poured over which formed a custard. Baked until puffy and lightly browned. Topped with fresh herbs and Bucheron and left in oven for a few minutes for the cheese to soften. We had this with mixed greens vinaigrette. Another small chocolate cake, this time with raspberries, raspberry coulis and creme fraîche .

A light-ish supper after having lunch out. Whipped ricotta with pecorino and evoo on toasted baguette. Tomatoes with St.Agur, grilled red and yellow peppers, all drizzled with a bit of olive oil and basil. Blueberry/cherry tart with apricots.

Turkey tonnato and also a pork tenderloin version which we prefer. Potato salad vinaigrette, some marinated red onion, chopped HBE, parsley, and some oil cured black olives as well. Chocolate soufflé cake with crème fraîche.

@rotuts I stockpile fideos when I happen to see them as they are sometimes not easy to come by. The cake is very tender as it has 120g almond flour, 40g AP. It’s very good using just apricots or any single fruit.

Fideos cooked in homemade broth with finely diced onion, peppers, tomatoes, and a squirt of harissa. Shrimp were sautéed separately in evoo and garlic, dusted with paprika. Followed by a slice of fruit mosaic cake, apricots, figs, cherries, blueberries and raspberries.

Baked sweet potato and turkey cutlets. Cutlets were dusted with flour, s/p and sautéed in butter and olive oil. Port was then added (as I couldn’t find the Marsala on a quick look) and cooked at a simmer for a few minutes. Topped with sautéed onions and the cooked down sauce. Loose leaf lettuce salad followed by a mini version of Black Forest cake, poached tart cherries, crème fraîche.

We were very happy with the spinach as I wasn’t sure how it would work. I used about a half bag of the chopped spinach. With the wet towels, the spinach provided enough moisture to cook the gyoza although I think if they were soaked as you suggested, it would be quicker. Also, facing them seam side down on the spinach would encourage a more even cooking of the seam. My DH loves dumplings and this will definitely be a repeat, I’ll try the Thai shrimp ones next time. As for the rice cakes, I cooked them to al dente, they were pleasantly firm to the bite although if your preference is for softer, a little longer cooking would easily achieve that…I actually cooked them in a generous amount of water in the micro.

Rice cakes at TJ’s frozen food section. These are comparable to the ones I purchase at the Asian Market. The packaging is smaller, which for me is an advantage as the the ones at the Asian Market in the cold case are a kilo. They are also slightly thinner and require diligent attention to stirring to keep them separated. They cooked up nicely with a firm bite. They will be a repeat purchase, in addition to the plain ones, there is also a spicy variety. Gochujang gravy with chard, lacinato kale and peas were the greens along with the usual aromatics. The meat was lamb this time.

TJ’s pork gyoza dumplings inspired by @rotuts. Microwaving was something I had not considered doing, but your comments gave me “ food for thought”. I just rinsed the dumplings with water, but might soak next time. I placed them over about a half pkg. of TJ’s frozen chopped spinach. Next time seam side down would be preferable for more even cooking. Covered with several layers of very wet paper towels and a silicone lid, cooked to an internal temp of about 170*. Drizzled with a mix of soy sauce, sesame oil and vinegar. served with spicy chili sauce.