BeeZee

Went to the office today, got a bag of tomatoes from co-worker (large, grape, and tiny cherry types), he also gave me these cookies which his wife has been enjoying with tea.

First time dining at a restaurant since March...Blue Point Grill in Princeton has a good amount of outdoor seating, we sat on the roof which was really nice and shady, got a little breeze, plus watching the scenery below. Split a bowl of NE clam chowder (waitress put in to two bowls for us on her own), crab and guacamole dip, and my entree was sauteed bronzino filet (crispy skin) with miso butter. Hubs had pistachio crusted trout.

Of course!

Went to the Shop Rite supermarket across the street from my office (haven't been there probably since Feb/March)...my observation is that this store wasn't quite as well stocked as the one near my house. The chain has different owners for different locations, so they must manage stock differently. I was just buying some snacks and stuff for lunch, so I didn't hit all the aisles. Did get a loaf of nice artisan olive bread (day old) for $4. so that will be good for the freezer (less the slices I cut off for lunch). I'm waiting for my opportunity to make panzanella, only need tomatoes...

My coworker who is a skilled bow hunter always takes some venison to a local food bank. He also had a private farm who asked him to take care of some critters, and he got to harvest tons of asian pears they didn’t want. You know they sell them at the supermarket for like $1-2 each...

Because it looks far more attractive while still in the tin...sardines on rice cakes.

@JoNorvelleWalker, perhaps time to speak to the Produce Manager and find out what the issue is, since Shop Rites all over NJ seem to have them. When I was at Whole Foods yesterday, I noticed there were still empty spaces on dry goods shelves. Some of it could be that they buy from some of the smaller companies (ie, not Nabisco) who may be behind on shipments due to staffing issues. The produce, dairy, and meat were fully stocked.

Back when I still ate red meat (maybe 30 years ago?) pastrami was my deli meat of choice. That looks terrific. And I use that mustard pretty regularly, also.

Can you eat something like Indian dal, mushy lentils? Palak paneer?

I have waited all summer to make this, fresh corn/tomato/avocado salad. Finally found some decent corn today at Whole Foods, 50 cents each.

Baked Argentinian Red Shrimp with garlic butter and panko+parmesan crumbs on top. They were deveined but the shell was split open and butterflied, so it really reinforced the “lobster” leaning flavor. Sauteed a bag of some kind of shredded veg mix, bloomed a small amount of curry powder in oil first (didn’t want it to be a strong curry flavor, just wanted the warmth) then added a little vinegar I am infusing with orange peel and a drizzle of honey. Multigrain pilaf to absorb garlic/shrimp juice.

Cantaloupe "gazpacho" (plenty of recipes online)...I've made watermelon gazpacho, and it was tasty. I'm supposing if you make a batch to see if you like it, you can then make more and jar it for later consumption...

@blue_dolphin, that recipe looks very appealing. What do you think would work as an alternate green in the pesto, since I am not sure I have seen collards in my local market?

Red snapper fillets grilled on cedar plank, thick slices red potato cooked in foil, salad with cuke, orange, little sliced fennel.

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.