Sloppy Joes and coleslaw tonight.
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I love Sloppy Joes!
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Grilled kabobs for dinner. Had to use the meat we bought earlier in the week. My Mr. was very happy about this (especially after having a really disgusting Costco vegan soup for lunch, 
). I’m running low on the spice mix I use in the marinade… given the geopolitical situation, I plan on hitting the Euro deli tomorrow and cleaning out their spice mix rack because these spices might not get replenished any time soon 
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Meatloaf (beef), mashed potatoes and glazed carrots.
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I’ve been making this once a week for the past month or so. So comforting. I’ve been using spinach in place of kale.
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That looks really good!
I prepped this yesterday to have one night this week: https://www.foodnetwork.com/recipes/ina-garten/baked-farro-and-butternut-squash-1-7988596
It certainly smelled amazing while cooking, hope it tastes as good. I’ll report back once we eat it. 
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Any recommendations for recipes using fresh mozzarella? For now I’m thinking of lasagna or eggplant parm or chicken parm. And tomato/mozzarella appetizer with basil. Would love new ideas too.
Here’s the fun reason - Our kids usually give us theater tickets as joint Christmas gift, but since that is a concern during Covid this year they gifted a cheesemaking class at a local goat farm. (It happens to be in the rural area at edge of town, where they went to elementary school). Yesterday we attended a class where we learned to make mozzarella cheese from scratch (with cow milk). We got to take home our results, and I think the teacher said to use it in next 3 days.
At end of class, there was a fun tour of the small goat farm.
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I sometimes use it to make what I call “poor man’s burrata” - nestle bite- sized chunks of the fresh mozzarella (pulled by hand) within cottage cheese (not the nonfat kind - full or reduced) and drizzle generously with olive oil, then add salt and pepper to taste. But that’s basically adding more cheese to use up your cheese!
I used to make a Molto Mario recipe that had the Italian word for telephone in the title - the partially melted globs of fresh mozzarella would be stretchy like a telephone cord.
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If it’s fresh you could probably use any recipe that burrata is used. Burrata of course is a little different but fresh mozz will sub in pretty well.
Some ideas:
- top on a salad along with a protein like grilled steak or chicken!
- homemade pizza topping
- ANY of these recipes! : You searched for burrata - Half Baked Harvest
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Pesto, tomato and fresh mozzarella paninis are a quick and easy summer dinner at our house.
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Caprese salad? White Pizza? Margherita pizza?
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Thanks for all the suggestions! That’s great because after class we opted to purchase thermometer and citric acid and rennet, with plans to make mozzarella and barreta at home.
I’m glad that abasket had burrata link because it was a new food term for us, very fun. We didn’t make any in our group, but we all happily tasted it from the teacher’s demo. In her version of “cheese wrapped in cheese”, she mixed the soft curd with cream (herbs or other ingredients could optionally be added)…. then wrapped some salted/stretched mozzarella around the filling. Yummy, especially since it was still warm. Our class of seven cheese-loving students swooned.
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You will find lots of recipes using burrata if you look. Salads, on sheet pan dinners, etc
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Yum! I’d put it on a pizza with some ricotta, roasted garlic, red pepper flakes, fresh basil, and olive oil 
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These are yummy and easy. I do salt my eggplant for an hour before assembling. I also use less sauce in the stacks and put some on the plate underneath.
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Tonight a meal I find myself relying on more and more often - sheet pan dinner! Chop a bunch of stuff up and roast it for like 45 minutes. Tonight’s has mild Italian sausage sliced in bites, pepper chunks, mushrooms, onion, parsley and drizzled in olive oil, topped with some spices and then all tossed together and spread out on a sheet pan. I have some leftover cilantro potatoes for a side.
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That sounds great! Your posts inspire me to try more sheetpan recipes, especially while it is still “oven season”.
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It’s been soup season the last couple days. Still sans stove; not so easy to make soup from scratch on a hot plate, but I made cream of crab soup yesterday and beef vegetable today. Served both with a good bakery, “crusty” bread. Tomorrow is supposed to be 70°, so I need to switch seasons.
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Reporting back - we had this last night. It was very tasty! I will definitely make it again. I served it with a Caesar salad and it was a filling, hearty meal.
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