Clearly, writing about new recipes on a regular basis is still a work in progress. However, I did manage to snap photos of most of the dishes we’ve made the past two weeks, so I’ll go ahead and make one giant post instead.
We went to visit my family for my birthday (and my grandma’s, which is the day before); we wanted to bring a dish that could serve as most of a meal for us, but that someone (anyone!) else might try. We settled on this Asian Quinoa Salad from Two Peas and Their Pod (we skipped the edamame, because we already had the rest of the ingredients on hand). The salad turned out pretty well, though the cucumber didn’t hold up very well for leftovers. I might prefer to stick with the Thai Quinoa Salad from Ambitious Kitchen in the future.
We’ve definitely entered summer squash season; we got zucchini in our last share, and we got lots of zucchini and summer squash in this week’s share (which I’ll blog about next)! My mom gave Aaron a mandoline for his birthday this year, and suggested this great zucchini recipe from Smitten Kitchen to try it out.
We made dill-marinated tempeh to go with our zucchini and provide some protein in our meal. We’d definitely make this zucchini dish again.
Anyone who’s gone out to eat with me can probably attest to my fear of portobello mushrooms; they’re a frequent substitute for meat, and I detest them. Those who dine with us enough know that I have similar feelings about eggplant. I had an amazing eggplant parmesan at the wedding of two friends last summer; other than that, I have been pretty unimpressed with eggplant.
But, it’s a common summer vegetable, and we’ll get several throughout the summer. So, we need to deal with them. We made the Eggplant-Almond Enchiladas from The New Moosewood Cookbook last summer, but they weren’t that great. We made them again this year, but used flour tortillas instead of corn. Usually, I love corn tortillas. But, in a baked dish that already includes almonds, it was just too much crunch. They were quite tasty with this minor substitution.
Overall, we did a decent job of getting through this last share. I didn’t take any photos, but we made this extremely simple Thai Marinated Cucumbers dish to munch on, and we made the wild rice gratin again to get through our swiss chard. We still have carrots, cucumber, and popcorn to eat.