BeeZee

Chicken enchilada casserole (not pretty), included black beans and lots if veggies. Avocado that had seen better days, and a beer that was living in the back of the fridge for a long time, the “best before” date was literally today...*phew* crisis averted.😉

Good to know about the bags. I wrapped my pops in saran and put in a tupperware type of container, I loathe wrangling saran wrap.

Silicone popsicle molds, two sets of 4 with wood sticks, found on sale on Amazon for under $6.

Grilled chicken breasts, corn (literally the first weekend my neighborhood Shoprite had fresh local corn), shishitos, yams.

My first pops...had 1/2 cup blueberries so made a half batch blueberry yogurt swirl. The blueberries are cooked just a couple of minutes and mashed with a bit of sugar to make compote. I added a bit of creme de cassis. For the cream portion, it is greek yogurt or skyr (my choice), sugar, and heavy cream. Very delicious. I have to work on my stick insertion skills.

I bought an assortment of flavors back from a trip a couple of years ago for my office. They went mostly uneaten by the vultures.

I just restocked my Grape Nuts, I use them to add crunch to yogurt and when I make overnight oats/muesli I sometimes add some just before eating so I get a little crunch with the mush.

At the office today...Philly soft pretzel with spicy mustard, and fruit. To be healthy.

I would just tear the "ear flap" off that slice, love a well done crust!

Dinner was a bit of a combo freezer dive plus fresh. Falafel (frozen), pita, homemade hummous, leftover grilled veg salad, cuke, farmstand tomato.

I’m jumping in on this, ordering molds from Amazon. DH loves having fruit pops after dinner and I like the idea of mixing in some coconut milk, or yogurt, for variety.

@blue_dolphin How do you wrap your pops once you remove them from the molds?

Photos from the little roadside stand I stop at when driving to my Dr’s office, he has a lot of peppers. Big tomatoes today, none of the little guys. This was around 4pm, so maybe I was scooped. I took a closer photo of a container of little green striped guys, are these Thai eggplants?

Tahini and Miso dressing, last time I made it, 1/4c each tahini and white miso, about 1/2 water (stir while blending in, easiest with a fork), a bit of maple syrup (1 tsp to 1 tbs, as you desire). I also like a mustardy vinaigrette made with coarse Dijon type mustard (with the seeds), very little oil. Bit of orange juice is nice in it, too. Peanut sauce, plenty of recipes out there to suit your taste.

Shrimp, corn/tomato/avocado salad, sweet potato waffle fries (from frozen).

Husband back on healthy eating track, made pasta salad using Barilla chickpea pasta (rotini), planned-over grilled zucchini and chicken breast, chopped. Green olives, cherry tomatoes, yellow bell pepper. A little olive oil on the pasta, tossed to make sure it didn’t stick, a bit of bottled caesar dressing. Just perfect after a hot day outdoors.

@JoNorvelleWalker, ShopRite had limes. The restaurant provisioner that I had previously gotten produce from has a ton of cheese this week in their specials. 5 lbs of paneer, anyone?

Gazpacho...I didn't peel the tomato before food processor chopping and didn't notice any difference.

@Tri2Cook, you use a bowl? Huh, I guess I could do that...😋

Grouper (IQF) seared both sides in pan then finished in oven (wish we could get fresh grouper). Steamed asparagus with miso-tahini sauce, mini eggplants from the farmstand split in half and cooked until brown in pan, drizzled with balsamic glaze. Couscous from a box mix.

The ultimate in "no contact" shopping...there's a little farm on the way to my dentist that has an honor box and puts out tomatoes and whatever else he harvests in season. Little structure at the end of his driveway, maybe a chicken coop in a past life. Folding table, metal box with a slot in top to insert bills. Nail in the side of the structure holding plastic bags. I grabbed a plastic bag from my car and for $5 got 2 large tomatoes, a generous pint of various types of cherry tomatoes, and 3 little eggplants (so cute, they were all sort of curved like question marks). He had several varieties of peppers (hot and mild) and a pint container of something that looked like it might have been Thai eggplants, but they weren't marked with a name so I took a pass. I am in full tomato gorging (not hoarding) mode right now.

@heidih, the recipe calls for Vietnamese cilantro, which I can't get, and don't know the flavor profile of. In your opinion, would an equal amount of regular cilantro be fine?

They are pretty dry and the cookie part wants to crumble, definitely better eaten with tea or coffee, I do like the date flavor but they definitely don’t have the same ratio of filling as Newtons.

I cooked and consumed a red onion last week (or the week before, time is just a concept now) that was purchased from ShopRite (prior to hearing of the recall) and no ill effects.

Panzanella, since I finally got garden grown tomatoes from co-worker. Pretty much followed the recipe from Serious Eats, but added some grilled fennel and tiny mozz balls. Also not totally authentic due to the multigrain bread, but that was what I had.