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What's For Dinner? Part XXXVII

We are at the 200 mark again, so I have opened a new thread. Come share your dinner ideas with us. We all would love to find something new by learning through others. Come one, come all. Enjoy!

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  1. Tonight is going to be a simple taco salad in a tortilla bowl since the weather is so hot (finally - but it's not supposed to last). I will make a little salsa and some guacamole for the top.

    1. Tonight will be leftover Schezwan Minced Chicken which was also dinner last night. It's from a restaurant here in SF that I frequent when I can't face cooking. I am on Day Two of back to back catering, so this will be nice to come home to this evening. This also means dinner will probably be at 10pm, but such is life.

      2 Replies
      1. re: rabaja

        which restaurant, please, if you don't mind?

        1. re: mariacarmen

          Tai Chi on Polk at Broadway.
          good and quick. I do order from a list of favorites though.
          And the brown rice available is a plus for me.

      2. After catching up on everyone's dinners in WFDXXXVI, my mouth is watering. Still not sure what will be on tonight's table, but I've certainly gotten lots of inspiration!
        Dinners of late have involved trying to make the most of the abundant produce currently available at the Farmers Market but also, absurdly, heating up the kitchen in a most un-seasonal way.
        Sunday: inspired by Phurstluv, we had a FM dinner. Accompanying grilled salmon was grilled new potato salad w/bacon and blue cheese vinaigrette, fresh corn sauteed w/Vidalia onions and fresh thyme, and tomato-avocado salad with garlicky vinaigrette. Fresh peaches and blueberries for dessert. So far, so good.
        Monday: Lots of slow-cooking and baking as the temperature soared outdoors, but I was cooking stuff that could be stashed and reheated, for friends who'd had a death in the family. I made enough so we'd have dinner, too, albeit an incredibly starchy one: Chicken and duck gumbo w/brown rice, crusty (Lahey basic) loaf, fresh green beans cooked with onion, speck, and new potatoes, fresh tomatoes drizzled w/olive oil and balsamic.
        Tuesday: Vidalia onion pie (more baking!), grilled green onion sausage, spinach-avocado-red onion-bacon salad w/garlicky vinaigrette, sliced tomatoes w/chives and blue cheese vinaigrette, crusty bread and butter. Fresh blueberries w/a dab of vanilla ice cream for dessert.
        Wednesday: leftover eggplant parmesan, grilled Italian sausage (that had accidentally but fortuitously gotten removed from the freezer w/Tuesday's GO sausage), spinach sauteed w/garlic and OO, ciabatta.

        6 Replies
        1. re: nomadchowwoman

          ncw, your slow-cooking Monday dinner sounds wonderful! I'm sure your friends very much appreciated it!

          1. re: LindaWhit

            +1 - you have some VERY lucky friends. To cook so much in that heat, I hope you have AC! Sometimes, in the summer, I will set the crock pot outside on the table to do some tasty dish so even that does not heat up the house.

            1. re: boyzoma

              TY-to you and LW. I'm the lucky one; my friends have always been there when the tables have been turned. Plus, I'm like most of you all: I don't really consider cooking a chore. (Working out to stave off effects of said cooking, yes; actual cooking, no.) But, yes, we do have AC--not that that matters much when it's 100 outside and 100 in the kitchen! If you and Linda could only know how many times I read your posts with references to the cool weather and get envious. (I read Cheryl's and commiserate though I'd brave her hot kitchen any day.) And, of course, DH's favorite foods--and my favorite to cook, for that matter--are comfort foods of the type not necessarily suited to our mild climate. Truth be told, local cooks don't seem to shy away from the stove--or from slow cooking--even in these stifling summer months. There are those, however, who might say I should have my head examined for baking bread this time of year.

          2. re: nomadchowwoman

            You're so kind....hope you liked bayou cook's potato salad, i enjoyed again at the beach on Tuesday!!

            1. re: Phurstluv

              I did--DH was nuts about it, told me I should make that the next time we have steak (which he hoped will be soon--may have been his way of nudging me away from salmon, a sentiment with which I know you'll concur.)

              1. re: nomadchowwoman

                Oh yes, it goes super well with nice rib eyes from the grill.

          3. Just took a peek in the fridge, and remembered that I bought a block of my favorite super firm tofu the other day. Going to dredge it in cornstarch and pan saute the slices for an extra crispy crust, then top with spicy almond butter sauce and serve with green salad and a wheat berry and rice pilaf.

            http://operagirlcooks.com

            2 Replies
            1. re: operagirl

              What else goes into your almond butter sauce?

              1. re: JungMann

                It's just like my spicy peanut sauce, except with almond butter. Here's the recipe for the peanut sauce:

                http://operagirlcooks.com/2010/03/24/...

            2. Change of plans. It's actually a bit chilly here today, so I've put the black beans back on the shelf. So, along with the garlic bread with cheese, I'm doing a simple pasta. A mix of spinach pesto, sundried tomatoes, salt and pepper, and parmesan will make up the sauce. And, of course, there will be butter in there, somewhere. Everywhere, actually.