Grilled a couple of steaks and supplemented with some green salad from my lettuce box. That box will keep us in salad for a while now! 
Then I realized that kid and her meateater BF are coming tomorrow for a patio dinner. Will have to make some kabobs since the steaks are gone.
Home made Nutella pancakes with turkey bacon for early breakfast. Going for hike along the Hudson River. Top 10 weather day in north jersey today?
^^ That sounds delicious @mom60 and really some of the “white” pizzas can be a little heavy if it’s like an alfredo type white sauce. I like your version.
My pizza was really good! Saving my leftovers for my Meatless Monday lunch or dinner!
I’m so influenced food wise by what I see and hear and read. This morning I was listening to a podcast and they were talking about rib eyes and I swear I could have eaten one for breakfast!
But all the meatloaf mentions here inspired me to get meat out of the freezer to make meatloaf tonight. Its unseasonable (lovely though) cool so it’s a good day to warm the oven up!
We are having smoked baby back ribs–H pulled out the smoker and will keep the ribs going for most of the day. D is making cucumber soup (chilled) and I’m making a pasta salad with lemon and herbs (I made it last month and everyone really liked it.)
Rib-eyes are my favorite steak. Since there are only 2 of us now, that’s what I splurge on.
Made a pot roast, used the instant pot to brown it and now I have it on slow cooker. I put a glass top on and am hoping for the best. I’ve never used the slow cooker option
Mine, too!
That bok choy sounds amazing. I need some new vegetable dishes and that sounds really good. Not sure what’s on the menu today - yesterday was deli sandwiches for lunch and frozen pizza for dinner. Hopefully today will be an improvement!
H decided on ribs tonight with Rudy’s barbecue sauce. I’ll make potato salad and coleslaw for the sides. Last night was a wine and cheese night after a happy hour visit to our favorite local brewery. It was a beautiful San Diego evening with great beer and a view of the water. Yesterday’s hike to the beach and beyond was 8 plus miles!
Yesterday was breakfast for dinner. Blueberry pancakes (for me) and waffles (for DH) with a side of fresh fruit - strawberries, pineapple, more blueberries. It was a nice change of pace.
Still not sure what’s on the menu for tonight.
It really was delicious.
This week we are getting a vegetable - komatsuna - I’ve never heard of. I’m really glad they include a recipe. We are also getting spring onions this week.
Recipe: Okonomiyaki
This recipe uses the Komatsuna from this week’s share to make a Japanese style frittata. It cooks in a flash, and it’s healthy, delicious, and super fun to make.
Ingredients:
3 cups finely cut komatsuna
1 cup chopped spring onion
1 cup breadcrumbs
¾ tsp salt
3 eggs, beaten
Olive oil, for brushing
For serving:
Worcestershire sauce
Mayonnaise
Sesame seed
Pickled ginger
Instructions
In a large bowl, combine the finley cut komatsuna, onion, bread crumbs, and salt. Gently mix in the eggs. (Note: the mixture will be very loose and cabbagey, not like a flour pancake batter. If it’s very dry, let it sit for about 10 minutes).
Heat a nonstick skillet over medium heat. Brush the skillet with olive oil and use a ¼ measuring cup to scoop the cabbage mixture into the skillet. (It’s ok if it doesn’t seem cohesive, it’ll bind together as the egg cooks). Flatten gently with a spatula so that the mixture is about 1/2 inch thick. Cook 3 minutes per side, or until browned, turning the heat to low as needed.
Repeat with the remaining mixture, wiping out the skillet and brushing more oil, as needed.
Drizzle the okonomiyaki with Worcestershire sauce and pipe on a few thin strips of mayo. Top with sesame seeds, and pickled ginger. Serve while hot (2 servings).
Made an eggplant parm earlier today that will be tomorrow’s dinner. Work is going to be insane tomorrow, so I’m sure future (tomorrow evening) me will thank me.
Tonight’s meal: baby back ribs, grilled asparagus, kale and quinoa salad and a peach and strawberry galette. ?
Grilled Snake River Farms wagyu burgers on brioche buns, hand cut fries. Simple but delicious.
Eggplant Parm is one of my favorites. It’s time consuming to make, at least the recipe I have used.
I love eggplant parmesan too and made it a couple weeks ago. I also seem to forget how time consuming it can be to make!
Like a couple others here, we had baby back ribs this weekend, had them last night. Very tasty marinated, grilled tuna tonight with glazed carrots.
Hot dogs, fries and the leftover bok choy. Ate outside even though a tad chilly, was still lovely though.
DH was doing steaks on the grill tonight so I went into veggie drawer on a rescue mission. Did Swiss char, kale, ramps, potatoes and garlic in the instapot. It was a Greek recipe that called for 10 cloves of garlic and a cup of olive oil! Turned our great!
Kabobs were inhaled. Kids were tired after a day of boating… I prepared ice cream mix beforehand and started the ice cream maker while we were eating. I cut the sugar by 2/3 (1 1/2 cup → 1/2 cup). The meateater BF who does keto was not that keen on having a sweet dessert… but he inhaled the ice cream. I think cutting the sugar made the ice cream creamier and tastier. We sprinkled some nuts on it.
Only 10 cloves? I would have used 20. ? 
I’m trying to picture the Instapot vegetables cooked in a cup of olive oil??? Were they swimming in the oil??? Do you drain the oil? Or was it a whole lot of veggies??
Our S had his virtual graduation yesterday and I was determined to make a great brunch and dinner to mark the day. I really didn’t think I could pull it off, but I did. I used Amazon and a few other online vendors (thanks Snake River Farms) to get everything we needed days in advance. I woke at 5 AM and prepped/cooked almost all day. It was worth it:
Brunch
Waffles with strawberry compote and whipped cream served with Kona Peaberry coffee and prosecco with a splash of pomegranate liquor.
Dinner
Waygu ribeye tomahawk steaks reverse seared with chimichurri, duck fat roasted fingerling potatoes, creamed spinach and homemade pretzel rolls, served with Ghost Block Cabernet.
Dessert
Chocolate mousse cake with chocolate mirror glaze, served with Graham’s Vintage Port 2016.
Late night Champaign toast on the Patio
Pol Roger Cuvée Sir Winston Churchill 2008
Eating light the rest of the month… 