I have a generous coworker with an abundant garden! This is what the table in the staff kitchen often looks like.
I’ve used that produce and other summer abundance to make various tasty things.
First, a handy work salad:
Farro, chickpeas, tomatoes, artichoke hearts (canned and drained), basil, olive oil, balsamic. The fresh basil really put it over the top. Fun fact: artichokes are packed full of prebiotics- the little indigestible sugars that healthy gut bacteria love. If you want a happy gut, eat artichokes!
Cornbread panzanella, loosely adapted from this Smitten Kitchen recipe
As you can see, I did not bother with the lettuce. It just dilutes the bread and tomatoes, which are two of my favorite things. I successfully made the dressing using kefir rather than buttermilk.
As I mentioned in an earlier post, I had cousins visiting and we all got together a bunch. One night we ate at my cousin Sophia’s and I brought this extremely excellent pound cake (in lieu of using a bundt pan I split the batter into a 9-inch cake pan and a loaf pan)
Making things pretty is not really my wheelhouse so I got a consult from roomie who recommended mint and blackberries from the garden.
My cousins made a yummy dinner of couscous; salmon with a yummy topping that involved hummus, olive oil and curry powder; green salad; and peach and corn salsa (OMG the peach and corn salsa was exceptionally amazing).
Then my cakey for dessert- Mike and Sophia had cinnamon peach Talenti gelato to accompany it and ohhhhh myyyyy Goddddddddd that was good.
Pizza. Yes please. Fresh tomatoes (my roommate grew), smoked mozzarella (on special at the local co-op), fresh basil (garden). I made my own pizza crust from a Smitten Kitchen recipe but I’m going to be very candid and say that the whole wheat pizza crust from Harris Teeter is excellent and easier to work with than my homemade stuff and doesn’t require fiddling around with yeast. So.
My home is poorly cooled so cooking this at 500 degrees nearly killed me but it was delicious.
So simple but so lovely- scrambled eggs with soy sauce, garlic powder and fresh tomatoes (cooked in a little olive oil before adding the beaten eggs). Plus a perfect fresh peach on the side.
I had a rather enormous dinner at Crossties and incorporated my leftover (incredible) smoked bbq chicken and mac and cheese into this dinner. I’d just been to the gym and was ravenous. So I also added some yummy farmers market cucs tossed with a bit of sesame oil, rice vinegar, and sriracha; and black beans cooked with cumin, oregano and apple cider vinegar. So yummy!
Again, leftovers meets fresh: basmati rice from an old Indian meal, some old yellow split peas/caramelized onions/spices I’d tossed in the freezer. Both thawed. Then topped with a fried egg and a mix of chopped cucs and tomatoes, olive oil and balsamic, salt and pepper. Fresh and lovely.
More of a mixture of fresh and hearty: rice and beans with a bit of pepper jack for extra richness and deliciousness; amazing sweet sungold cherry tomatoes tossed with some minced onion and hot pepper and oil and vinegar; guacamole. I don’t totally remember what the blob on the right is but if I had to guess maybe a mix of greek yogurt and hot sauce?
I’ve figured out the secret to perfect quiche…
BUY YOUR CRUST. I am just terrible at homemade crust and it makes me discouraged. Plus, as stated previously, my home is poorly cool and my hot and humid kitchen is not conducive to successfully working with pie crust.
So I’ve been buying Trader Joe’s pie crust and filling it with eggs and milk in the proportions stated by Mark Bittman in How To Cook Everything Vegetarian (the first time 6 eggs:2 cups milk but that’s really for a deep dish pan. For a normal pan, I recommend 4 eggs: 1 1/3 cups of milk). And about two cups of whatever filling- i.e. sauteed vegetables and/or cheese.
And now, lest I’ve convinced you that I’m too healthy, this happened too: