blue_dolphin

Lots of kale hate here on eG so you are in good company but take a look at this handful of the kale I used: It's just a baby - way too young to be nasty, especially when lightly sautéed. I'm even like it raw, in salads, cause it doesn't get wilty as fast as spinach but I know that's too scary for a lot of people here!

Never been to Costco but here's the nutrition data from a rotisserie chicken that I picked up recently from my local Walmart Neighborhood Market. No sodium phosphate listed. It doesn't claim to be gluten-free but doesn't list any obviously gluten-containing ingredients. The serving size is the same 3 oz as listed for the Costco bird. The 8 servings per container makes me chuckle when I imagine putting one of these little guys down in front of 8 people! The sodium content is listed at 250 mg/serving vs Costco's 460 mg/serving as cited in the article @rotuts linked to. I haven't had one of these in a very long time. I recall them being salty but this one tasted less seasoned than chickens I dry-brine and roast myself. I didn't taste the skin. That was crisped, chopped and used as gourmet cat food topping 🙃

More beets! This is a combo from Ruffage. Roasted beets with smoked whitefish, sour cream and dill that I turned into a salad by putting it on a pile o'greens. I went with Trader Joe's smoked trout instead of whitefish and used some leftover aji verde (garlic, jalapeño, cilantro, lime juice and mayo) instead of sour cream.

Buckwheat crêpes with fried eggs and sautéed kale from Grist The instructions were to put the sautéed kale (I used a mix of baby kale, chard and spinach, sautéed with onion and some diced country ham) on the crêpes, fold up the edges and put them in the oven to keep warm while the eggs are fried. My crêpes were on the small side and refused to stay nicely folded in the oven. This annoyed me for photo purposes*, but at least you can see the pile of greens under the egg! Also, because the crêpes were small, I used medium eggs and cooked them in egg rings so they didn't get too big. *See that one in the back has 3 tomatoes helping to hold up the sides 🤣😂🤣

I agree the price isn’t awful, especially since the Canadian hard copy price is C$54.00! I'm very impressed with her creativity. The fennel chapter has a fennel frond pesto that’s used in a fennel & gnocchi salad that I’ve already posted about, a fennel and lentil avgolemono soup, quick pickles that go into a Niçoise salad, a fried rice dish and fennel ICE CREAM 😮 Lots of variety and not just rehashing stuff from other books.

$5.99 isn't exactly in the crazy category but I wanted to give this one a shout-out because I think it's a great book. It's also a large book, so the Kindle version may be a good choice for many. In the US, but sadly not in Canada, the Kindle version of Australian Chinese author Hetty Liu McKinnon's Tenderheart: A Cookbook About Vegetables and Unbreakable Family Bonds (eG-friendly Amazon.com link) is currently at $5.99 on Amazon. It's just a great book. Her family stories are lovely so it's a great read. You can see a good sample of that via Amazon's "Look Inside" feature. It's a vegetable cookbook with recipes organized by vegetable. For all but the egg-based recipes (like omelets, etc), she offers vegan options including a vegan egg sub for baking. For almost all recipes, she offers gluten-free options, not all that hard for a veg cookbook, but still nice. I'm very impressed with her creative recipes and will write up a review in the Cookbooks topic once I've tried a few more but I'm not sure how long this price will last so I wanted to share it here.

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!