^^^ I have some mushrooms I want to stuff. If anyone has a tried and true recipe please share.
I’ve got gazpacho for lunch today. Not homemade by me (tomatoes not quite there here yet) but homemade by the local deli just down the street - it’s a good one! A small amount goes a long way for me.
I’m not a big panzanella fan but both those recipes look good. I have all the ingredients for both so Thursday dinner is planned. Thanks @DeeCee36
@abasket - I stuff mushroom caps with artichoke (or spinach) Parmesan dip from Costco. Easy peasy, and they get inhaled. But not exactly a health food. 
I use that artichoke dip to make jalapeno poppers. Just cut jalapenos in half, remove seeds, fill with dip, sprinkle with shredded cheese (whichever type you like) and broil until the cheese melts. So easy and everyone loves them, never any leftovers.
Too hot to cook so cut up all the add-ins for make-your-own Cobb salads. Bought a roasted chicken and baguette, baked some bacon (okay, I “cooked” a little!), and we’ll have a fiber heavy, delicious and perfect for oppressive heat and humidity dinner. Will open a crisp rosé and pretend we’re in some waterfront café!
DH did bbq pork chops on the grill tonight. I used a bunch of our farmers market veggies for instapot ratatouille then corn on the cob just microwaved. No heat in the kitchen.
I did teriyaki pork chops on the grill tonight. 
And I made the stuffed mushrooms. I clean and scooped out the mushrooms. Chopped some of the trimmed mushroom pieces up and mixed with diced onion, jalapeno, fresh parsley and oregano, a little panko, some cheddar and gouda, salt, pepper, cayenne and a little olive oil. 15-20 minutes in a hot toaster oven.
Too hot to cook and too much work… we have been eating off the grill and salad box this week. While our steaks are being grilled, I pick some salad leaves from the box and add some chopped veggies. Dinner…
The salad box is nearing the end of its useful life though, but it served us well. I have not bought any lettuce at the store this summer. Yay.
Had a change of plans tonight and made The NY Times panzanella that was previously linked. I made a few changes but it was delicious. I made the croutons from some leftover sourdough that I baked on Saturday. I also made cauliflower steaks but roasted instead of grilling them.
Tomorrow is Mexican bowl day. Pinto beans, avocado, mango salsa and probably quinoa or cauliflower rice.
How long did you roast the cauliflower steaks @mom60?
@abasket I don’t follow any set recipe, I wing the cooking time. I roast at 400 degrees on a rimmed sheet pan with generous amount of olive oil. I use whatever spice mixture sounds good at the time. My H likes it pretty roasted so I first checked at 20 minutes and keep adding 5 more till it gets to the level he likes. It also depends on how thick you cut your slices. I had a small head of cauliflower and got three steak pieces but I cook the entire head. The rest is random sized pieces that get to different levels of roastedness. I think yesterday I went 40 minutes but I could have pulled it out sooner.
H is smoking baby back ribs. Our local (organic) farm stand had the first corn of the season, which we’ll have tonight. I’m not a huge grilled corn fan; I like it boiled. I use an easy recipe from Cook’s Illustrated that I found ages ago. Put enough water in a pot to cover the shucked corn, let the water come to a boil, put the corn in the pot, and turn off the heat Let the corn stay in the pot for at least 10 minutes and not more than 30.
I wish my H cooked like Bromfield2 husband.
Our refrigerator died last weekend and I have everything stuffed in my garage refrigerator. I lost a few things but I was able to use a lot of what had defrosted. Unusually I’m a shop several times a week and don’t freeze meat type of cook. Due to Covid I have a lot of frozen ground beef, chicken and steak. My D and her boyfriend got lucky as I had to use a bunch of ground beef up and I made hard shelled tacos.
Any ideas for what to do with seeded grapes? My D has a beautiful vine that is prolific this year but the grapes are small and have seeds.
DH is cooking tonight while I enjoy a glass of wine with James Taylor in the background and catch up with what others are eating. Tonight, we’re having a grazing/Mediterranean meal: sun-dried tomato/kalamata-olive hummus, baba ganoush, pita chips, Turkish shepherd’s salad, kofte (a type of grilled lamp meatball), tzatziki, and baklava. We only eat meat a handful of times a year, but tonight is one of them.
Enjoy them. Sit on your patio and see who can spit the seeds farthest. Or, save the seeds, put them in a small, plain bag and send them anonymously to someone in China… 
@mom60 any idea what type of grape? When I had vines they were concord and made great jelly.
Tonight was London broil on the grill, steak fries in the air fryer, fresh garden salad. Simple but delicious
[quote="mom60;c-22894926"My D has a beautiful vine that is prolific this year but the grapes are small and have seeds.
[/quote]
My suggestion is also jam or jelly.
Butterflied and marinated leg of lamb and chickpea salad tonight.
@ChoatieMom Your meal sounds amazing.
I would make jelly or jam with the grapes.
H & S went for an evening hike yesterday, I told them to eat before they came home and I made myself a big chef salad with a slice of homemade bread and a glass of sparkling rose wine - and it was YUM!
One great dinner tip is that most any dinner dish idea or leftovers can be turned into a salad. Leftover chicken and veggies? Warm it up and put it over greens. Leftover steak but not enough for a stir fry or meal? Slice it at room temperature and add blue cheese crumbles and sliced tomatoes over greens for a great salad. Even leftover pulled pork can be served over greens with a sprinkle of shredded cheese and even some diced onion, tomato, olives, etc.