I do this dish often, except I filet my fish, I’m not going to pay them $1 extra, lol.
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So, so many cherry tomatoes! I’ve been cooking down pots full with EVOO and garlic till they get jammy, to freeze and use later on for compote, sauce etc. bases.
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I’m going to make Chicken Allegro Salad. It was on the Bertuccis menu a LONG time ago, but the recipe is online…and it’s delicious!
Two breakfast dishes for lunch, because I just harvested a big red Ajvarski pepper, and I have some flat bread leftover.
Do you have a link? I can’t find it. Thanks!
@VaBluebird ill dig it out of my recipe box! I can’t find it online anymore….which is too bad because it’s delicious!
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We have a Bertucci’s near us and used to eat there fairly often pre-COVID. Was it the dish with chicken, pasta, and broccoli? I’d love the recipe too.
It was a marinated tomatoes over pasta, chicken, and raw spinach. The tomatoes were marinated in I think lemon juice with capers and some other things.
I’ll find that recipe when I get home. They haven’t made it at Bertuccis for over 10 years
We went crabbing today- an hour’s “work” (sitting on a dock on a beautiful day drinking a beer) and we had a mess of blue claw for dinner. Cleaned them and boiled for 12 minutes in a broth of old bay, salt and some dried chili flakes. Perfection!
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@DeeCee36 we picked steamed crabs with Old Bay last night for dinner (neighbors had a crab feast for their daughter’s high school grad/leaving for college party). Good thing you caught them yourself as they are ridiculously expensive right now. We used to put crab pots out but they are too scarce here now to bother.
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Speaking of steamed crabs! We streamed 4 dozen tonight…wayyyyy to many for 4 adults! So we picked the ones we didn’t eat and now we have probably 2+ pounds of lump crabmeat!
Who’s got a great (and easy) recipe to use that up? It’s such a treat to have it on hand 
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@1214mom has a great crab imperial recipe that I’d love to make if I had 2 lbs of crab!
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Omigosh. We made these, they were so delicious! Not bad for “leftovers” 
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A nice crab salad is a possibility with extra crab on hand.
I bought some already steamed blue crabs at the store this week. The Old Bay seasoning was just right!
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I need to use up my sourdough discard before we close the cabin and return to AZ in a couple of weeks. I found a discard recipe for sharp cheddar crackers with a Tabasco kick to go with the pot of tomato bisque I made for lunch. I’ll roll them a bit thinner next time, but these are a keeper, super crunchy with a taste like spicy Cheez-its.
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I made instant pot stuffed pepper soup. Delicious!
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I could eat the entire bowl, those look so good…
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Cold and rainy here for the last few days, so lots of comfort food happening.
Planning for a big meal tonight, in preparation for fasting all day tomorrow (Yom Kippur). I often make meat for this meal, with the idea that it keeps us full longer, but have decided we’re going to be hungry no matter what and since the only one in the house who really loves meat (D20) is not even home this year, I’m going vegetarian. Making a big pot of lentil soup and loaded baked potatoes and a chocolate chip banana bread for dessert.
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Cooked like a fiend this weekend to prepare for a busy week. Made a tray of spicy mac and cheese, a turkey meatloaf, roasted a massive tray of vegetables and cooked up a batch of seasoned farro. Won’t need to figure out a dinner again until Friday 
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I’m impressed!!!