Last night we were hot after our evening walk as it was still almost 80 degrees even here by the coast. Dinner was a good bottle of rose and a crusty baguette, crackers, a good brie, coastal cheddar, stilton, salami, prosciutto and honeycomb and fig/orange spread. We also had some ripe strawberries and grapes so we sat outside and grazed and tried to keep cool!
@showmom858 - you just described my favorite dinner (or lunch, or brunch, or snack…lol)…it’s always a good time for charcuterie in my book!
Making a quinoa bowl, of sorts, for tonight’s dinner. Quinoa mixed with pesto, capers and olives for the base. topped with roasted asparagus, sauteed zuchinni and summer squash and some garlicky roasted chick peas. Can you tell I’m cleaning out the fridge today?
@showmom858 that was our dinner Friday night. Our Covid routine had settled into homemade sourdough bread with charcuterie for Friday dinner. Sunday is homemade pizza but with dough purchased from Whole Foods. Before Covid I was good about limiting my heavy carbs to just a few days a week but I’ve let them slip into a more regular thing and my body is feeling it.
I need to get back to more vegetable and protein centered meals Monday-Thur. @DeeCee36 quinoa bowl sounds perfect. I had been doing great not wasting any food but I’ve slacked off in the last few weeks and I’ve found some slimy vegetables at the bottom of the bin.
We tried chickpea pasta for the pasta salad last night. Not a fan. I will go back to our whole grain pasta and just watch portion size.
Finally made the apple cake recipe in #1509. It came out more like apple crisp, but I should have skipped the water as its sitting in the bottom of the pan.
I tried some a few months back for the first time. Yuck. Not impressed.
Chickpea pasta is just not pasta. 
Made chicken sheet pan dinner. It was colder tonight so no worries about overheating the house.
Add me to the “Chickpea pasta, no thanks!” team.
Making this tonight: https://www.allrecipes.com/recipe/135799/chicken-breast-cutlets-with-artichokes-and-capers/
Will serve with a bit of whole wheat pasta and a spinach salad.
^^Yum! I love artichokes and capers!
So many recipes! How often do you all think you try a new recipe vs. old stand bys? I’ve definitely tried more new ones the last few months.
I grilled a tri-tip yesterday for the first time. Santa Maria style and it came out great.
@abasket I am not the best cook, but I love to eat and love to try new things. I try new recipes all the time. Many never get repeated, but a few get worked into the rotation.
I often just google ingredients that I have and see where that takes me.
Interesting @jym626 . I have never had that happen and I’ve made it several times. It comes out like a cake.
Son and DIL came over for dinner tonight. I’ve been wanting to make this for them - Orzo Carbonara - it was delicious. I subbed chicken and some bacon for the proscuitto.
Fast and easy. Good flavor.
https://www.halfbakedharvest.com/orzo-carbonara/
Three bean salad and some homemade whole grain bread for sides.
I saw that recipe as I follow halfbakedharvest. I love carbonara but I thought orzo was an odd choice of pasta to use, although I know it’s a very unique riff on carbonara. She definitely likes her orzo though as she uses it frequently. Glad you liked the dish.
Should the water have gone into the cake mix /butter/cinnamon/brown sugar mix and not over the apples? I did use more apples (like you suggested). and my DH likes it!
@jym I pour the water over just like in the recipe. This was actually something a former co worker came up with (she was/is a great baker). I’m glad your H likes it!
@doschicos the orzo really worked. I think the orzo/burrata combo worked well as far as the ease in eating - the small orzo over a longer spaghetti noodle or fettuccine noodle in a carbonara.
A month or two ago, someone posted a cold canned salmon salad recipe link. I think it had fresh dill, lemon juice, mayo in it. I made it, and it was delicious! I can’t believe I didn’t print it, but I don’t have it. Can someone direct me to the page or repost the link?
Thanks!
We went (curbside pickup) to the local fish market and bought Wellfleet oysters (East Coast oysters from MA). My D and boyfriend grilled them and then opened the oysters and put two kinds of compound butter (one with shallots and one hot sauce/horseradish) on top, then returned to the grill until the toppings melted. They also grilled corn on the cob and you could use the extra compound butter on it. They served it with my favorite Rose (Domaine Ott). Wow!!
@Bromfield2 Once again, envious.