Chicken Marsala sandwiches with cherry peppers and fresh mozz?
@mom60 - When we camp I usually make burger patties before leaving with red onion, jalapenos, garlic and cheese all mixed in then all you have to do is put them on the barbecue and add sliced cheese. I also make potato salad and coleslaw beforehand to go with the burgers. We like to bring stuff to make chicken or carne asada tacos since we can chop everything before we leave and it makes an easy dinner.
@showmom858 i hadn’t thought of burgers. I am making precooking a tri tip and making rice and beans to use in burritos. Usually it’s just my H and me but this trip we are meeting up with my D and son in law which means more palates to think about.
Just finished a delicious lunch of overnight oats. I switched from nut milk to oat milk and I’m enjoying the change. I’ve tried fresh mango last week and this week I’m using fresh passion fruit. Both of those fruits are so good and refreshing.
Buoyed by my success with the lamb tagine last week, I’m trying a chicken one tonight. https://cooking.nytimes.com/recipes/6555-chicken-tagine-with-olives-and-preserved-lemons
I don’t have preserved lemons, hoping fresh won’t be a huge difference ??♀️
We had sea scallops at home last night for the first time in years. I noticed at the store yesterday that they had them for $9.99 a pound (usually very much highet) so I got about 1 1/4 pounds. A real treat at home, salad and rice pilaf on the side. Husband made a scallop omelet this morning with the few leftover scallops . I would not have thought to do that but he said it was delicious!
Tonight, sloppy Joes and French fries. I was going up the grocery aisle yesterday and the Manwich can just called out to me! H asked me if it was in honor of Joe- not my intention , but maybe my subconscious was at work! 
Chicken burgers, home made fries in air fryer, fresh green salad and home made rice pudding for dessert.
Simple comfort food?
So the chicken tagine was…ok. I probably wouldn’t make it again. Maybe the preserved lemons were non-negotiable ??♀️. Tonight: grilled salmon burger patties over an arugula salad.
@BmacNJ you had me at Home made rice pudding ?
@DeeCee36 had a great aunt that was a personal cook for the Rockerfellers. They loved her rice pudding. The recipe is cherished by myself and several close relatives. Usually I only make it for special occasions, but I was really in the mood today.
@BmacNJ So, I guess that means you can’t share the recipe ? ?
So H is cooking this for lunch:
Saffron Risotto with Butternut Squash
Makes: 4 to 6 servings
Prep: 10 mins
Cook 40 mins
Ingredients:
1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced (sub: Andouille sausage)
½ cup minced shallots (2 large)
1 ½ Arborio rice (10 ounces)
½ cup dry white wine
1 teaspoon saffron threads (sub: sage)
1 cup freshly grated Parmesan cheese
Directions:
- Preheat the oven to 400 degrees.
- Peel the butternut squash, remove the seeds, and cut into ¾-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Roast for 25-30 minutes, tossing once, until very tender. Set aside.
- Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
- In a heavy-bottomed pot or Dutch oven, melt the butter and sauté the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.
D got that recipe online from Ina Garten. It’s delicious.
Ohhh that sounds delicious - and fancy for a weekend lunch!!! 
I am incorporating fresh tomatoes into every meal I can right now. Just ate a bacon, kale, egg, tomato sandwich for lunch and have tomato jam cooking on the stove.
<homer simpson="" voice="" “on”=""> tomato jam Mmmmmmmmmm
I have tons of tomatoes as well. Some are dedicated to making tomato paste and sauce, others we’re trying to use. We’ve eaten them every day and the troops are rebelling–last night my daughter asked if we could skip the tomatoes for one night!! LOL
Gazpacho is on our list for the tomatoes. Planning on doing a big batch this weekend.
Gazpacho Soup
Serves 6
4 to 6 large ripe tomatoes, peeled and seeded (3 cups)
1 red, green or yellow bell pepper (1/2 cup)
2 stalks of celery (1/3 cup)
½ cucumber, peeled and seeded (1/2 cup)
½ medium Spanish onion (13 cup)
1 carrot (1/3 cup)
1 clove garlic, peeled
2 tablespoons red wine vinegar
¼ cup olive oil
Salt (about 1 tablespoon)
Freshly ground pepper
1 tablespoon finely minced fresh basil
Grind all the vegetables and garlic through a food mill. We prefer a course texture which is difficult to achieve with a food processor. Transfer into a large bowl and add the remaining ingredients. Mix thoroughly and season to taste. Cover and refrigerate. The soup must be chilled before serving.
Hint: Use tomato juice to thin the soup if too thick.
Making an app that we tasted on vacation. A TJ’s recipe…and everyone inhaled it.
1 pkg precooked lentils (in Veggie section)
1 container TJ’s Bruschetta Sauce
1 container TJ’s Feta crumbled
Combine all, stir. Serve with crackers, celery sticks, sliced toasted bread, etc.
^^^ On that note (sort of) my brunch this morning was 1/2 a homemade everything bagel slathered with room temperature feta chunks and the tomato jam I made yesterday. Like heaven!
Making meatballs and marinara sauce tonight.
Cuban Pork Moho (first time I’ve made it)
With rice, black beans & corn with a side of green salad.
A slice of banana bread that I made yesterday, topped with greek yoghurt & figs.
Last night, American Wagyu from a farm 20 miles away, grilled shishito peppers and spring onions, Thai cucumber salad and Mexican street corn pasta salad with a 1996 Harlan Estate. Dessert was Key Lime Pie with a Biscoff, toasted coconut and pecan crust.
Tonight is 10 hour smoked pork butt, baked beans, loaded baked potato salad, Cole slaw, cornbread, with nectarine and raspberry crisp with vanilla ice cream for dessert.
We’ve joyously had the kids and their partners home for the weekend.
dinner tonight: grilled chicken, corn on the cob and …wait for it…sliced tomatoes from the garden.
Would take a tomato jam recipe if anyone would like to share…