BeeZee

Had a couple of cups of tomato sauce with a bit of clam juice in the freezer (leftover from March), so I finally was able to use it. Sauteed some onion and garlic, added capers, then the sauce. Simmered a bit, then added canned artichocke bottoms, bay scallops, and fresh parsley, cooked a few minutes. Served with Barilla chickpea pasta, which certainly isn’t the same as the traditional type, but quite acceptable.

Total pantry meal...Ro-Tel Mexican style tomatoes with cilantro and lime; canned chickpeas; pouch of tuna in oil. Eating it at room temp.

@weinoo, great strategy. I see some lentils and grains happening this weekend. Fortunately, our open kitchen design with central A/C keeps it comfortable...since its gonna be beastly this weekend.

Last night was a stir fry to use aging occupants of the vegetable drawer. Broccoli, carrots, tofu, a shallot. I tossed the tofu cubes with some hoisin as they browned in the wok, which added nice color. A bit of bottled peanut/coconut sauce added near the end. Served with brown rice.

My standby cottage cheese and fruit. Beautiful fruit this time of year...cherries are just about done, but nectarines are outstanding.

Greek style chopped salad. Tomato, cuke, shallot, radish, feta, dill, parsley, oregano, red wine vinegar, olive oil, s&p. I have made this often since it keeps a couple of days in the fridge.

well, the store where I took my macaron class just before COVID shut down is closing, too bad...I enjoyed the class. They should be able to survive selling product online.

my canteen was serving junk food for lunch today. Had some peanut butter filled pretzels and a couple of spoons of Ben & Jerry's Chubby Hubby ice cream. Just not in the mood for real food.

I have used Banza chickpea pasta shells for a cold salad - it has similar taste to a whole wheat pasta - but I don't recall if I had leftovers to say how it held up past day #1.

Did my weekly grocery shopping so I picked up some fresh Arctic Char (filet). Roasted in oven, seasoned couscous from mix, big salad.

mid-morning after exercising...cut up nectarine and red grapes with a dollop of ricotta and some toasted almond slices. When it's hot I only want to eat fruit. Have a lot of leftover (mediocre supermarket) ricotta to use up, I think I'm going to make muffins.

Larger zucchini are good for stuffed prep, cut in half and scoop out the seeds. I have also grated and sauteed, cook for a while to get some of the excess water out, then add aromatics.

Half scratch, half purchased. Made eggplant rollatini (online recipe, don’t recall source) which has you bake the slices until softened, then rolled around a simple filling of ricotta, grated lemon zest, and a bit of salt. I added a little fresh basil since I had it. Baked on a bed of tomato sauce, a nice summery version, the lemon zest really makes it. Fresh spaghetti (nice rough surface, good chew) and breaded chicken cutlets from supermarket, just needed to reheat.

Cooked indoors, too wiped out after golf to be in the heat. Sauteed shrimp, “Asian” slaw, brown rice, bottled coconut peanut sauce from Whole Foods, peanuts for added crunch.

It is very hot and uncomfortable today, went grocery shopping early in the morning. Hubby is currently grilling so we have everything cooked and will reheat or eat cool later when I get home...boneless chicken breasts (jerk style marinade), yellow squash (sliced into thick planks), Vidalia onion, Yukon gold potato chunks cooked in foil packet with garlic/olive oil.

Just for Jo...limes at my Shoprite today, two different sizes.

Olive studded sourdough from the freezer (toasted up nicely) open face tuna (pouch) with a drizzle of balsamic glaze...nice offset to the salty. I'm not a fan of mayo.

Shop Rite has small lobsters on sale, considering buying a couple and having them steam them for me. I won't deal with cooking live bugs at home. I've made a cold lobster salad once before that had a simple lemon vinaigrette dressing if I decide to just crack and pick rather than eat immediately.

The two that I shop at do, must be a bad produce buyer at Montgomery.

Strangely, when grocery shopping yesterday, there were no loose yellow onions. They had white onions and sweet “Vidalia” onions, but I think yellow onions only in bulk mesh bags. And the canteloupes, wherever they have been coming from, have looked awful. At least the stone fruit is OK.

Cottage cheese, peach, toasted almond slices.

Cooked indoors due to thunderstorms...salmon fillet (brushed with mixture of balsamic glaze, grainy mustard, honey), sweet potatoes (white flesh, purple skin) that were par-cooked whole in micro, then sliced about 1/2” thick. Placed them on a sheet pan lined with non-stick alum foil, brushed with oil, a drop of agave syrup, aleppo pepper, salt. Steamed asparagus in the micro.

Had a bit of leftover rice from last night’s meal...so did a combo rice/riced cauliflower “fried rice” with shrimp, celery, and snow peas.

Stopped in to Whole Foods near my house today, I haven't been inside a WF store since end of Feb or beginning of March. Went a little nuts in the produce, it all looked so good. Altufo mangoes, Rainier cherries, heirloom tomatoes, apricots, bananas, baby eggplants, 4 pack of mini cucumbers. Couple of dry goods items that were on sale. They had aisles marked for one way traffic, to be honest I didn't notice that until I was a couple of aisles in, so I may have violated...but the store wasn't at all crowded at 10:30-11am. Definite holes in the stock on the shelves (particularly the snacky items). I did not look at dairy, seafood or meat since I wasn't prepared to buy anything that needed to be kept cold. All baked goods (muffins, cookies, rolls) are individually wrapped in the display case where you'd usually grab one with tissue paper. They have emptied out the salad bars/hot foods bars...had some more pre-made and wrapped sandwiches than usual for take out. The sushi area was still making rolls. The outdoor seating has been removed, which I guess is so they don't have to worry about people moving their chairs too close together.

Pasta salad...little shells, grape tomatoes, TJ’s marinated grilled artichokes, red bell pepper, pesto (used some of the artichoke dressing plus red wine vinegar to thin it out). Shredded rotisserie chicken breast. I ate it over a bed of lettuce with a little balsamic glaze.