gulfporter

Indian curry with lime pickle, mango chutney, yogurt and cilantro.

Chilly day here. Green chile chicken soup.

Blueberry cream cheese tart on puff pastry.

Sheet pan Harissa Chicken and Preserved Lemons. Condiment yogurt with lemon and parsley.

I agree with @blue_dolphin go to a local farmers market.

We don't eat a lot of burgers, but enjoy going out for one a few times a year in the US. We never buy or eat ground beef in Mexico due to a severe E.coli infection back in 2008, and when I say 'severe' I mean life-threatening. This morning at my nearby Tucson Safeway, there was a Manager's Special in the meat dept. The regular $9.99 a pound for ground American Wagyu was marked down to $3.99, sell-by date was today. We always freeze our ground meat into burger portions when we get home, So we took a chance even though we've never bought American Wagyu ground beef before. Grilled some for lunch today and by far the best burger in years, either side of the border! It had the taste and texture of a burger from a high-end high-priced popular burger joint in Tucson where they sell for $15 bucks. After we ate lunch mi esposo said, I'm going back down and getting more. He got the last 2 one-pound packages. We are careful with our diets and my at-home standard burger is one-eighth pound. I serve on dinner rolls and they are more or less a single slider.

I am not sure of definition of a quick bread. But I made this last week and would make again. We try to eat a lot of blueberries and the ones coming to market now from South America are quite good and often on sale. https://amandascookin.com/blueberry-breakfast-cake/

Our alliterative dinner. Penne pasta, peas, pancetta, parmesan.

Blueberry Breakfast Cake....that's what the recipe is called. Waiting for it to cool. Update: after cooling and tasting, I would make again. It's dense and a bit on dry side (which I like with morning coffee), not too sweet other than the topping. I increased blueberries to 2.5 cups and I added pinches of salt to both the batter and the topping as I think most baked goods benefit from some salt. "Batter" so thick I used my hands to mix in the fruit and to pat it into the pan. This is recipe, https://amandascookin.com/blueberry-breakfast-cake/

Grilled chipotle-marinated chicken breast salad with arugula, goat cheese, picked red onion and cucumber. Dressing was olive oil and chipotle.

In DC-Metro when working, our office was awash in free zucchinis brought in by home gardeners. I always made this pie, though I made it in a 9 x 13 dish. Tastes just like apple and because of the way you cut the zucchini, it looks like apples too. My mother found the recipe in one of her 'church members' cookbooks. 8 c. zucchini peeled, seeds removed. Cut in half lengthwise, then scoop out seeds before slicing to mimic apple slices. 2/3 c. fresh lemon juice 1 c sugar 1/4 tsp nutmeg 1 tsp cinnamon Crust: 4 c flour 2 c sugar 1/2 tsp salt 3 sticks butter 3/4 tsp. cinnamon Cook the zucchini slices in the lemon juice till tender...20-30 min. Add 1 c. sugar and spices. To make crust mixture: combine dry ingredients, then cut in butter. Add 1 loose cup of the crust mixture to thicken the zucchini mixture. Cool zucchini mixture. Put 1/2 remaining crust mixture into greased 13x9 pan, press flat. Bake 375 for 10 min. Then put zucchini mixture over crust. Sprinkle with cinnamon. Distribute rest of crust mixture over zucchini. Bake 375 for 35 to 40 min.

fyi, La Boqueria is navigable early in the day, we go between 8 and 9 and it's just us and the locals. We've been to Barcelona 4 times and it's a spot I never skip.

Chicken thighs molé with sweet potato chunks. Topped with pickled red onions.

Have you planned a foodie shopping trip to their big market? Load up on Spanish Pimiento Vera! The seafood displays are amazing, even if you're not going to be cooking.