blue_dolphin

Roasted sweet potato wedges with aji verde from Tenderheart I put them on the greens to make it more of a salad. The aji verde is a quick blitz of garlic, jalapeño, cilantro, lime juice and mayo. Would be good on a lot of things.

Roast chicken salad with green beans, fennel, potatoes and grainy Dijon vinaigrette from Getaway Not sure if this should really be called a chicken salad or a potato salad or whatever but it's good!

I think there are quite a few mentions of GripStix, going back some years. Quite recently you may have read of @JoNorvelleWalker's dissatisfaction with them starting around here. I'm a fan!

As I mentioned just above in this thread, I've had good luck using the ratio he gives in the book: 2 parts fruit + 1 part sugar + 1 part vinegar. I would recommend sense-checking that when using the actual book recipes. Particularly the recipes that give the amount of fruit only as the number of fruits. I tried the Roasted Peach and Lemon Shrub on p 132, which calls for 5 peaches and I got a thick sludge that I couldn't pour at all. It actually set up in the bottles like a jam and I couldn't even get it out in order to try diluting it. Later, I noticed that the recipe for Peach, Ginger and Cinnamon Shrub on p 121 calls for 6 peaches (about 1 1/2 pounds), telling me that he was likely estimating 1/4 lb peaches while my big boy peaches were all over 8 oz each, so I'd probably used double the amount of fruit expected in that first recipe and I should have checked that the ratios made sense instead of following the recipe.

This one from NEAT (eG-friendly Amazon.com link) has a similar pinch and flare shape at the top but lacks the heavy base shown in the photo. The price is quite reasonable, though. Here's another one (eG-friendly Amazon.com link) from the same company as the one I mentioned above that has a heavier base but with a slightly more rounded shape than the one in your photo. A little more expensive, but not outrageous.

Some of the 2-pot rice cookers I saw had the word "dormitory" in the description and I can see it being handy for students or someone who didn't have a kitchen but wanted to do a little cooking or reheating of food in a small space.

Well, without anything else being said, I'll assume the company was stellar, as usual!

I was resisting but then read the reviews that say it can be used in an oven so I now have one in my cart! Not @Smithy, but here's a recipe that a reviewer shared on Amazon:

I’d expect they are but if I manage to get one, I’ll report back.

Local bakery Café Ficelle posted these cute burger macarons on their social media and say they’re available through July 4. Not burger flavor, just chocolate. I'll see if I can get one to try tomorrow.

Couscous and Lentil Greek Salad from I Dream of Dinner My plan was to prep this and stash it in the fridge to have later on for lunch. Then I decided to have a taste. Then I made a plate 🙃 Nice quick salad for any meal!

I’m glad you like them! And I love to enable 🙃

One of the "recipes" in Renee Erickson's Getaway is this one for Goat Cheese with Honeycomb, Chipotle and Salt served with charred tortillas or tortilla chips. The combo of warm charred tortillas, creamy goat cheese, smoky-hot chipotle and sweet honey is delicious and the delicate crispness from the bits of honeycomb make it special. Any flatbread, toasted for a bit of char would easily sub for the tortillas.

Which brings to mind this episode of Slaw & Order: I'm pretty sure I've shared that before, maybe even in this very thread but I think it's funny enough to repeat.

First figs of the year spotted at the farmers market so ricotta and figs on toast with ras al hanout walnuts

Thanks! Credit for my repertoire goes entirely to my cookbooks! Yes, I usually aim for breakfast and a late lunch as my main meals. I might have a little snack in the evening with a cocktail or glass of wine. Or not.

A pale comparison to @gulfporter's delicious-looking shrimp burgers....Shrimp on Toast with Capers, Dill and Chervil from Getaway. This week, my local fish share offered an option of little Oregon Bay shrimp and with this recipe and one for Potted Shrimp also from this book in mind, I decided to get them. This recipe dresses the shrimp with sour cream and crème fraîche with lemon zest, lots of dill and chervil. No chervil so I used a mix of parsley, cilantro and basil, plus plenty of dill. I added a squeeze of lemon juice, as I do. I think I'd prefer this as a dip with chips or crackers. I was a bit overly enthusiastic grilling the bread but the shrimp and herb flavors are delicate enough that I don't think they're enhanced by any sort of char.

@C. sapidus has been making great breakfasts with green beans. Me? I'm still on a buckwheat crêpe roll.... or fold? 🙃 This is my third of the five variations offered in Grist and the only sweet one. They're filled with mascarpone that's been whipped with a splash of cream and a little honey (I used buckwheat honey to stay with the theme), warmed gently in the oven and topped with fresh berries. I added the lemon zest to garnish. Since I had the crêpes stashed in the freezer, this treat was both easy and delicious.

The first link it to a recipe for butter tarts so not sure that's intended for this topic but I just read the article and recipe for the Hawaii-style sherbet made with strawberry soda, Jello and sweetened condensed milk this morning. Sounds very sweet but I'd still like to try it. Just a spoonful though not 9 cups!

You need to come around to the back door and press the doorbell firmly until you can hear the classy Westminster chimes. Patrick and Michael and I will all come running to greet you. Only Patrick and Michael run to the ding dong front doorbell, I ignore it 🤣

Sausage & Gnocchi from I Dream of Dinner. Another quick and easy recipe from this book. Take Italian sausage out of its casing and brown it up. Remove from the pan and fry purchased gnocchi in the fat, chop a handful of pickled peppers (I used Matiz piparra peppers) and use them with a slosh of the brine and splash of olive oil to dress a pile of arugula. Throw everything in a bowl and eat.

Filing this away for future usage!

Toasted Cheddar and chili jam sandwich with a beet and orange salad with pecans and feta on arugula

Sugar + a little water in a pan. Cook into a syrup. Add fennel seeds. Continue to cook and stir 'til the syrup crystalizes on the seeds. There's a recipe in the book but I already had some hanging around from making this Ottolenghi pineapple herb sorbet and his recipe is much more detailed!.

Beet Carpaccio with Strawberries, Flowers and Fennel Seeds from Abra Berens' book, Pulp. The beets are roasted and mandoline-d into thin slices, dressed with a lemon/orange vinaigrette, decorated with strawberries, edible flowers and candied fennel seeds.