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V & V: What's for Dinner? Hot In Here Edition

You know what? Nelly was right...

What do you make for dinner when its hot?? Do you eat later because it stays light out later? Does the heat suck out your cooking mojo?

Local corn and tomatoes should arrive soon on the east coast, whatcha making with what's ripe near you right now?

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  1. Dude.
    New york city sucks at 90 degrees with crazy high humidity. And it doesn't smell so nice either.

    I cannot eat enough cucumbers lately!! I just think they are soooo refreshing. Earlier today i made my favorite smoothie- which is a knockoff of one from Pure Food and Wine that i love.
    Blitz together: one peeled cucumber, 1/3 of ruby red grapefruit, frozen spinach, a tiny pinch of salt, about 1/4c pineapple chunks, and a handful of fresh cilantro. A little water to get it going, some ice if using fresh spinach and pineapple.
    Really hits the spot for me....

    Dinner tonight included more cucumbers!! I used my mandoline to make "noodles" after discarding (ahem, eating) the inside seedier part, along with a few carrots that became noodles. I tossed those together with hemp seeds and some tempeh crumblies, and then added a hefty dose of this dressing i love from the ppk- i tweak the recipe and use 1/4c nutritional yeast and 2TB tahini. And i always make a triple batch since its good for a few days.

    Grapes are in the freezer for late night snacking and i've got my cold brew coffee chilling for the morning.

    1 Reply
    1. re: Ttrockwood

      I've never liked cucumbers, but I find the smell of them sooo refreshing. I have these makeup removing wipes that are cucumber scented and I will just plant my face in them and breathe in. Not sure what it is, but the actual taste of them seems non-foody to me, probably like how cilantro haters think cilantro tastes soapy. It was a huge PITA to my Greek mother, since I'd pick the cucumbers out of everything (including the tzatziki).

      I wish I loved them though. I'd be all over that smoothie, and your dinner!

    2. It's not miserably hot in Texas yet but I'm definitely feeling lazy when it comes to real cooking. I've been much more into "assembling" dinner over cooking dinner.

      Tonight was build your own salad/stuff you own pita night. I set out leftover falafel, bunches of herbs and greens from the garden, some (finally!) not half bad tomatoes, cucumbers, pickles, red onion, peppers, olives, feta, plus hummus and a yogurt dill sauce. I also set out diced watermelon next to a small pitcher of balsamic syrup and let everyone make their own watermelon/feta/mint/basil/whatever salad on the side.

      Last night a friend came over with tomatoes and demanded bruschetta and bubbly. I happily obliged and we called it dinner.

      Right now peaches are in. I was delighted to find the Parker county peach flavor at my favorite custard stand, I've been waiting all year for it. I also picked up my own bag of local peaches. They're ripening on the counter...soooo close to perfection.

      3 Replies
      1. re: PinkLynx

        Bruschetta and bubbly sounds like a very legitimate summer meal to me.

        Excited for your peaches! I don't think there's any fruit that smells as intoxicating as a ripe peach.

        1. re: PinkLynx

          I would happily come by for either dinner. Sounds lovely. Hope you don't mind, but I'm copying the ideas for my files!

          1. re: PinkLynx

            Both meals sound great! I do a lot of assembly style meals in the summer... I can't wait to find my first ripe peach of the season!

          2. When it's hot, we eat 80% salads for dinner. It's a little distressing that corn season coincides with "too hot to eat corn on the cob" season. But I'd eat corn 3-4 days a week if the weather was cool. ;-)
            The closest we came to hot dinner this week was a barely-cooked fresh tomato sauce with basil on pasta. Yesterday was tomato/avocado/cucumber over cooked-and-chilled barley with leftover chimichurri dressing. This was really good. Another day was a composed salad plate of cold soy/sesame noodles, with corn cut off the cob, broccoli, and cucumber. Tonight is shredded cabbage and carrots with tofu bits and peanuts and a lime juice dressing.

            11 Replies
            1. re: patricium

              We like to cook corn in the microwave or on the grill when it is hot.

              1. re: patricium

                All sound great!
                Corn: I put it in my electric pressure cooker; no heating up the kitchen.
                Tomato sauce when it's too hot to cook but the available tomatoes aren't quite good enough for a raw sauce: okish tomatoes (fresh or canned) blended with sun dried.

                1. re: patricium

                  I just don't cook the corn! Its only during the summer that i could ever contemplate a raw vegan lifestyle....
                  I have to make chimmichuri again soon, that meal sounds like such a great combo!

                  1. re: Ttrockwood

                    I made curried/tofu tempeh salad, just nayonaisse, curry powder, scallions and celery + organic salt replacement. Delicious and dead easy, then a chickpea salad, and finally 1 cooked item: lentil walnut pate. It didn't bother me as the green lentils cooked themselves and so did the onions, then I whizzed it in the food processor. And I have it for the entire week.

                    1. re: Rory

                      That all sounds delicious! I need to add curry to more things....
                      Do you have a favorite recipe for the lentil walnut pate? That sounds delicious and i have OD'd on hummus lately....i'm thinking those precooked ones from trader joes could save me from having to actually turn on the stove...

                      1. re: Ttrockwood

                        glad to help! all 3 recipes came from Jo Stepaniak's "Vegan Vittles" This is similar only Vegan Vittles didn't have you toast the walnuts and had an optional TB of soy sauce (I added coconut aminos) http://www.reformjudaism.org/jewish-l...

                        1. re: Rory

                          Oh that will be made soon! Love the simple ingredient list, and soy sounds good (or maybe even my bragg's....)

                    2. re: Ttrockwood

                      Corn theme continues this week, with corn, mango, and jicama salad, dressed with lime juice and aleppo pepper. I served this over some smoked basmati rice I found today at the market.

                      1. re: patricium

                        Wow, that sounds delicious. I skipped dinner tonight and went straight to dessert - cherry clafouti (cherries were on sale this week in my local supermarket)

                        1. re: MrsPatmore

                          The slightly smoky rice really worked out well with the mango fruitiness. And there are leftovers for lunch today, yay!
                          Local cherry season is just on the horizon here in western New York, and I'm so excited. Washington cherries are nice, but by the time they travel all the way across the country, they can be a little worse for wear. ;-)

                  2. Tis the season for pool parties...and for cycling fans Tour de France viewing.

                    It's in the balmy low 80s here (with low humidity) so I am doing some gardening and boiling potatoes for a potato salad.

                    I generally do a basic red-potato salad with plenty of cider vinegar and some Dijon mustard. I like celery for crunch and onion for bite. If any chowhounds have a (non-mayo) "must-try" recipe I am open to experimenting.

                    2 Replies
                      1. re: pedalfaster

                        I make a huge main course potato salad for hot days. I boil an egg along with the potatoes for the first 10 minutes (then remove), and cook some peas along with the potatoes for the last few minutes. I grate the egg into the dressing that includes lots of celery, maybe minced pickle (sour), fresh dill and chives/scallions, mayo and a bit of coarse mustard. Serve with a big bowl of greens.

                      2. Sometimes omnis crack me up....
                        I went to a late afternoon bbq yesterday and didn't have time to do anything labor intensive so i just brought a few packages of tempeh that i cut in slabs and had marinating in that soy vay stuff i love. I also brought lambrusco since the hostess let me know there would be lots of veggies :)
                        We bbqd the tempeh and veggies first (before anything meaty- thank you thank you mr wonderful manning the bbq for thinking of this) and then as everyone filled their plates most tried some tempeh too and were surprised/mystified/ delighted since no one had it before. I gladly told them of my zero effort preparation and it sounds like several of them will be joining the tempeh fan club too :))

                        I got lucky and the hostess (my bff) sent me home with some leftover bbqd onions, corn, and bell peppers. Tonight i chopped those up, added to some massaged kale, cucumber, chickpeas, hemp seeds, and topped with a figgy basalmic vinegrette and lots of black pepper. Angry orchard hard cider a la carte.

                        1. Leftover rice & *undressed* cabbage slaw - fried up with garlic, ginger & soy sauce (served as "veggie fried rice" ) . Mung bean sprouts stir fried in sesame oil & soy sauce on the side. Sliced cucumbers with salt and vinegar to start.

                          PS I had to go back and add *undressed* to the slaw description, as the idea of a stir fried, mayo-based slaw was creating a bad visual in my mind's eye! LOL

                          1. Vegetable tower of terror (CSA vegetables from last week still in the fridge with more coming the next day . . . ) -- on each plate:
                            bottom layer: salad greens and scallions tossed with olive oil and vinegar
                            second layer: steamed cauliflower steak
                            third layer: broccoli raab softened with boiling water
                            fourth layer: Harmony Valley vegan sausage mix
                            top layer: pureed seasoned cauliflower (from the pieces left over after cutting the "steaks")

                            1 Reply
                            1. re: alc

                              That sounds really amazing!
                              A fancy restaurant would refer to that as a "seasonal vegan napoleon" ;)

                            2. Since we have a gorgeous bunch of muti colored beets I will make warm beet and beet green salad topped with goat cheese and toasted walnuts.

                              1. More cucumbers here.
                                I made an israeli salad and then just kept adding more stuff since just the israeli salad wouldn't last me long...
                                I added cubes of smoked tofu, a small random tupperware of lentils, sugar snap peas, jicama, chopped apple, some hemp seeds, and sliced radishes. Lots of fresh black pepper, lemon juice, and just a tiny bit of olive oil since i prefer a high acid dressing. Fixed my craving for the moment and have enough left for lunch since i am incapable of making a meal for one. Glass of reisling a la carte.

                                1 Reply
                                1. re: Ttrockwood

                                  Now that sounds good. Love the technique of remixing leftovers into a salad, and cold lentils, smoked tofu would have given the veggies a nice kick.

                                  Another way to make an Israeli chopped salad into a meal is to add cooked beans or diced tofu. Then thin a couple of tablespoonsfull of hummus with lemon juice, and toss together.

                                2. Tonight is cornmeal-crusted tofu tacos. And because I just got a high-speed blender, I'll be trying cashew sour cream.

                                  6 Replies
                                  1. re: patricium

                                    Hi! Please tell me about your cashew sour cream (recipe and if you liked it). I have a Vitamix, and have thought about the cashew creams but never got around to it for some reason. Also I love cornmeal crusted tacos - I usually add some hot chili powder, garlic powder, and nutritional yeast to my cornmeal mix.

                                    1. re: MrsPatmore

                                      Cashew cream is sooo easy!
                                      I just use my crappy blender and it works great ;)
                                      Just soak RAW cashews overnight in water in the fridge. Drain, add cashews to the blender with a pinch of salt (must! Makes a hugehugehuge difference), and a splash of water- add more as you go if you want it thinner.
                                      Tons of different ways to use it- keeps in an airtight container for about four days in the fridge. I found this link with a bunch of ideas:

                                      Basically instead of sour cream, yogurt, cream, mayonaise etc..... And great for a creamy ranch style salad dressing too

                                      1. re: Ttrockwood

                                        For sour cream add a little vinegar.

                                        1. re: Ttrockwood

                                          Yes, that's basically it. My recipe didn't call for salt, but I felt like it needed some ooomph, so will definitely try that next time. I think it's tricky to get just the right amount of sour cream-like tang from vinegar without going too far and making it taste like salad dressing, but I'll keep trying. But it was still nice in the tacos.

                                          1. re: patricium

                                            Sorry I posted that.... It's what most recipes call for. Actually a little lemon juice works well, but for just tang with no flavor, crush a vitamin C tab in water and add a teeny tiny amount.

                                            1. re: MplsM ary

                                              Hmm. I have some citric acid for the occasions I make quick mozzarella. I'll have to try that next time.

                                    2. Tonight was a riff on pad Thai using my endless supply of soy curls, bean sprouts, Napa cabbage, spring onions & mushroom powder seasoning for the broth (from Asian market, allegedly does not contain MSG, although I'm not allergic). I also added a few tablespoons of prepared pad Thai sauce, which was surprisingly flavorsome.

                                      1 Reply
                                      1. re: MrsPatmore

                                        That sounds really delicious! Mushrooms have natural glutimate so it would be silly to add MSG to that anyways....
                                        I'm also a fan of the random prepared sauces at the asian market- i found an amazing one without any sketchy ingredients that is for beef bulgolgi- But the sauce itself is vegan! It has asian pear and soy sauce among other ingredients.

                                      2. We are going to a late-afternoon reception, and not sure how much food will be served. Maybe if we're lucky we won't have to cook!

                                        But I do have dinner planned just in case: The garden is going crazy, so there will be a salad using tomatoes, cucumbers, carrots, red onion, and herbs that I picked today. We will have rice mixed with fresh peas I also just picked. The main course will be some salmon steaks left over from a picnic we attended last night. I'll just heat them up a bit in the skillet...so other than the rice almost no cooking!

                                        We often eat outside when its hot (our evenings tend to cook down...but the house doesn't...and our only air conditioning is in the bedroom). Might just heat up the salmon on the grill....or heck, just eat it cold. Its already fully cooked.
                                        Yes, I know that's not vegetarian..sorry. We eat fish about once or twice a week at home...otherwise all our meals are vegetarian.

                                        Expecting guests tomorrow night, and they are vegan, so the meal will be vegan as well. East Indian. I haven't planned the menu yet; will see what the menu yields in the am. I think there is eggplant ready to be picked..so probably a pea/potato/eggplant sak (curry). And we might make bhajia (fritters; sort of like Indian tempura) with zucchini, peppers, and onions from the garden. It is supposed to hit 100 tomorrow, and I won't feel like cooking inside, so might plug in the electric skillet to the outlets on the deck for the bhajia. And of course tomato salad, because the tomatoes are out of control at our house (I know, I know...such a first world problem:-) Oh, and we have some really good okra I found at the farmer's market as well....so maybe fried okra East Indian style. DH is going out of town for the week on Monday..so I'll be perfectly happy if there are tons of leftovers!!

                                        1 Reply
                                        1. re: janetofreno

                                          I'm always so jealous of others' vegetable gardens! Yours sounds wonderful right now too- home grown tomatoes are like no other.
                                          Feel free to link a recipe for your indian curry- i'm always threatening to make myself one....
                                          (And we'll forgive you the salmon situation ;)

                                        2. This afternoon my friends had a last minute gathering for watching the world cup- mostly because the bars were all packed!
                                          I had zero time to make anything so i went by the pizza shop for a bunch of garlic knots (vegan) and i convinced them to give me (sell me) a bunch of individual marinara cups for people who like to dip them. They were a huge hit- of course.

                                          I made a late dinner snacky plate with a few dolmas from trader joes, (my new find! They're actually canned, vegan, and really good!), cucumber spears and snap peas with TJs edamamemus, a few slices of tempeh (naked, dunked in the dip), and more cornichons than one person should consume- ok, fine, i dipped the pickles in my fancy french horseradish dijon. Ice water a la carte since i had a few drinks this afternoon.

                                          1. One of my favorite veg meals: stir fried greens and onions with tofu over pasta. The greens are an assortment of beets and turnip greens.

                                            1. Mung Bean Fettuccine with roasted vegetable sauce. I recently discovered this stuff http://www.explore-asian.com/mungbean... Vegan. gluten-free. kosher. (and tastes good


                                              I love 2 things about it: 1) It tastes great and has a nice, al-dente texture 2) it's a seriously protein-heavy main course. This means that I can sauce it with almost anything have a meal.

                                              Had some leftover oven-roasted veggies: red bell peppers, zucchini, and onions dressed with a smidgen of olive oil and hot red pepper. re-Heated them, zapped them with my immersion blender and, voila: sauce for a delicious pasta dinner.

                                              1 Reply
                                              1. re: AdinaA

                                                Thank you (and others) for sharing your wonderful meals. I get loads of inspiration from this thread - especially when I don't feel like cooking! I'm currently enjoying some "melting cheese" with olive & nut bread from a small bakery (Blue Oven Bakery) in Ohio. Delicious!

                                              2. Big Salad of Stuff tonight...
                                                Massaged kale i made sunday, chopped radishes, cucumber, fennel, corn from one cob (raw), roasted and salted pumpkin seeds, tempeh crumbles, lots of fresh cilantro, chopped scallions, salt and pepper of course, and some edamamus thinned with lemon juice as dressing.

                                                1 Reply
                                                1. re: Ttrockwood

                                                  Tonight I made Gujarati dal and spinach kootu, it was a bit hot in the kitchen but when I sat down mmm:) Everyone loved it; Indian food goes great in the heat.

                                                2. "Zoodle" salad (raw yellow squash, so maybe they are squoodles?) with grape tomatoes, vinaigrette made with coarse Dijon/garlic. Ate it for dinner and leftovers for lunch the next day with some lettuce and fresh mozz cubes added (squash softened a little overnight, but actually became more noodle-like). I can see this being really good as an Asian-flavored variation also (with tofu).

                                                  3 Replies
                                                  1. re: BeeZee

                                                    Now there's a leftovers-lunch I'd steal. BeeZee sounds like the kind of cook who has to hide lunch tupperwares inside a brown bag to make sure they don't disappear from the office fridge.

                                                    Seriously, great meal plan. Though I have my doubts about adding lettuce to this salad.

                                                    I enjoy summer squash "noodles" lightly steamed as a base for pasta sauce.

                                                    1. re: AdinaA

                                                      I have also find that we prefer zuch and squash "noodles" lightly steamed to raw.

                                                      Yesterday: (lunch) pasta with a sauce of steamed pureed zuch with some tahini and nutritional yeast mixed in with some sauteed broccoli rappa and grape tomatoes

                                                      (dinner) whole (small) cabbage stuffed with Harmony Valley "hamburger mix" with grated beets and onions cooked in a sauce of some canned tomatoes, grated beets and cabbage thinned with water (cooked on stove over a very low flame so kitchen did not heat up)

                                                      1. re: AdinaA

                                                        in all honesty, it was only a few torn leaves of romaine and some shredded carrot and red cabbage, if I didn't have it leftover I wouldn't have used it. The lettuce wasn't necessary, but the carrot and cabbage were nice additions visually and texturally.
                                                        As far as my office...they are "yuckers" of many of my "yums", junk food junkies. My lunch is safe!

                                                    2. White bean soup with Swiss chard and beet greens, served with fresh bread. Chinese cucumber salad. Because: CSA.

                                                      Tomorrow Kale salad with roasted beets. ;-)

                                                      1 Reply
                                                      1. re: AdinaA

                                                        Yum!! A CSA seems like such a delicious "problem" to have! And i cannot eat enough cucumbers lately......

                                                      2. Kala chola, raita, and cabbage and carrots in coconut milk over brown basmati.

                                                        1. Tooth yanked this morning so... low carb chocolate protein shake (no straw).

                                                          3 Replies
                                                          1. re: MplsM ary

                                                            Oh man, i've had some intense dental work done before and it's really the worst! Maybe banana peanut butter "ice cream" for breakfast? Hope it heals quickly for you.

                                                              1. re: MplsM ary

                                                                A week later and I'm finally able to eat vegetables again. Broccoli and a black bean patty for breakfast. Cucumber slices, pitted olives and cheese for lunch, a giant bowl of sliced romaine for a snack with a few cherry tomatoes. Romaine has become my snack of choice. Like chips, but lettuce-y. I guess it's weird to eat it like finger food. Whatever.

                                                                Man, I have been craving vegetables!

                                                              2. I'm such a sucker for new stuff that goes on sale!! And feel semi obligated to support vegan products from large companies. Anyhow, i bought this the other day and had it for dinner- i tossed the dressing that came with it (why was it sweet??) and added my own cucumber, shredded carrot, and handful of cherry tomatoes. It was pretty good! I think it would be a good solution for an office lunch that is way better than those squishy salty frozen meals, but maybe add fruit on the side or something, felt a little skimpy alone. So i had a glass of wine with it too ;)

                                                                1 Reply
                                                                1. re: Ttrockwood

                                                                  Tonight (working nights -- dinner brought from home) --
                                                                  Body & Soul "quiche" from Greenmarket (chickpea flour, eggplant, squash, etc.) and a salad of sprouted bean mix, cukes, shredded carrot and grape tomatoes with a tahini dressing. And a peach.

                                                                2. Last night I tried yuba aka dried tofu sticks, simmered in a soy sauce based broth, then broiled to crispify. This is the first time I've had these. I put them on top of sweet potatoes and corn dressed with seasoned rice vinegar.

                                                                  3 Replies
                                                                  1. re: patricium

                                                                    Those sound really interesting! Do you buy them at an asian market? What was the final taste/texture like?

                                                                    1. re: Ttrockwood

                                                                      I looked for them a few times at our local asian market, but didn't find them there. (Although this market has no discernable organizational scheme, so I could have missed them. ;-) I ordered 3 packages through Amazon. The texture was firm and chewy, with a little squeakiness. They were a little boring before the broiling, because they didn't soak up as much flavor as I thought they would. I think that's my fault for adding too much water to the simmering liquid. I should have reduced the sauce to glaze them more. But the broiling added a nice caramelization and crunch.

                                                                      I have two packages left to play with, so next I'm going to try the recipe for barbeque un-ribs that's floating around the web in various forms. Those are simmered then baked.

                                                                      1. re: patricium

                                                                        Hmmm. They sound really interesting! I'll look for them on my next trip to chinatown.... Keep us posted on your favorite way to make them!

                                                                  2. Green thai curry with CSA veggies and tofu. The veggies were not normally what I would use for thai food, but I'm falling behind on my veggies and needed to catch up! So... roasted parsnips, beet greens, and napa cabbage joined the more usual onion, celery, and peppers.

                                                                    4 Replies
                                                                    1. re: jennymoon

                                                                      If i could give more than 1 rep point, I would have.

                                                                      Sometimes I think "curry" was invented specifically to hide my gardening/shopping miss-steps.


                                                                      1. re: jennymoon

                                                                        Curry is great for all kinds of veggies! Sounds like a delicious dish to me

                                                                        1. re: jennymoon

                                                                          I agree with pedalfaster & Ttrockwood, Thai curry is delish with all kinds of veg, and actually one of my favorites is to add lots of sliced napa cabbage! I only like the curry pastes, though (like Maesri brand) as I've never been able to create any type of curry based on dried spices that have made me happy. Probably due to user error! LOL :-)

                                                                          1. re: MrsPatmore

                                                                            a cook quick curry is to do it the way they do in the Caribbean: Madras curry powder (commercial) or Jamaican Curry powder and coconut milk; if watching saturated fat then use usweetened plain soy/almond/etc milk with some coconut shreds steeping in it:)

                                                                        2. Last night was a cucumber heavy israeli salad that turn a turn away from traditional since i added in chunks of smoked tofu, cilantro, and hemp seeds.
                                                                          For those on the east coast i loooove the smoked tofu from soyboy (at the bottom on the linked page) but their other flavored tofus can be a little oily, leaves that kind of oily coating in your mouth that isn't delicious...
                                                                          Wildwoods also makes a great smoked tofu but that's easier to find on the west coast...

                                                                          1. Today was actually the coolest day in weeks!!! We actually had rain, and the outside temp at dinner time was probably just above 70 degrees!! Rain!!! yeah!!

                                                                            So we celebrated by turning on the oven. Winco (store chain here) has a premade pizza dough that's pretty good. All you have to do is add toppings and bake according to directions. The garden tomatoes are going crazy, so I made a fresh tomato sauce. I chopped up a couple of Japanese eggplants from the garden, along with some onions and lots of herbs...made a good sauce! We then added stuff from the garden and the fridge as toppings: wax peppers, basil leaves, mushrooms, mozarella. Delicious!

                                                                            1 Reply
                                                                            1. re: janetofreno

                                                                              70?!? Break out the sweaters!!
                                                                              That pizza sounds freakin' amazing....

                                                                            2. Hot again today, so back to salads. Tonight was a very quick one: a can of cannellini beans and a diced avocado, dressed with some storebought tomatillo salsa and the juice of half a lime. I mixed in some croutons because there was quite a bit of liquid at the bottom of the bowl, then served it over lettuce with some chopped green onion.

                                                                              1. Dinner was stir fried baby bok choy & bean sprouts with tamari and sesame oil. Earlier I made some kimchi fried rice. And breakfast was a huge hunk of tempeh, straight up. I do wonder if I'm the only person in the world who just gets intense cravings for plain tempeh? Maybe the minerals or the fermentation process makes me yearn for it.

                                                                                1 Reply
                                                                                1. re: MrsPatmore

                                                                                  Tempeh is quite high in magnesium, iron, and vitamin B6, maybe your body is looking for those....?
                                                                                  Or not. I just believe and listen to my cravings- for the longest time all i wanted was beets. Any kind of beets. Daily! A few weeks later that was explained by a slight iron deficiency. Once that was solved (with more beets! And lots of high iron greens and veggie juices) the craving dissipated.
                                                                                  Tempeh is good stuff! I munch about half of what i'm preparing before it ever makes it to my plate.....!

                                                                                2. Ok, so this is my own fault really. I went to this amazing little shop that sells goats milk ice cream and soft serve.
                                                                                  I usually really dislike goats milk, the yogurt, cheese, everything- i keep trying it since everyone says its great for lactose intolerant people (i can deal with just two brands of greek yogurt and that's about it). So, the soft serve was delicious!!! A wonderful herbal blend of thyme, rosemary, bergamont, and others. Soooo good.
                                                                                  And i'm still fairly miserable. Apparently my body hates goats milk ice cream too.

                                                                                  Dinner for my grumpy tummy was dry puffins, fizzy water, and a few bites of overnight oats made with coconut milk. Meugh. I'll be fine by morning....

                                                                                  1. I've been away from the garden and while I was gone the cucumber plant actually strangled my beans and crowded out the squash and okra. What a jerk! As a result I've been swimming in cucumbers and not much else so it's no surprise dinner featured a giant cucumber. I ran it through my spiralizer to make noodles and tossed it with peanut sauce, tempeh, sunflower seeds, chives, basil, and mint.

                                                                                    4 Replies
                                                                                    1. re: PinkLynx

                                                                                      We too have suddenly had an excess of cucumber in our garden. And I'm not a huge cucumber fan....so lots of salads, and lots of raitas. Raitas can help get rid of a lot of cucumbers:-).

                                                                                      Someone mentioned craving beets: maybe I'm a bit anemic too, because I too have craving them. I picked a couple from the garden today, even though they were still small. But when they are small you can slice them thin and they are delicious in salads! (along with more cucumbers:-) So tonight we had a big salad and roasted corn. Simple.

                                                                                      1. re: janetofreno

                                                                                        I made a delicious beet and bulgur salad as well as corn, avocado, tomato and black bean salad. And peach pie for dessert.

                                                                                        1. re: magiesmom

                                                                                          That sounds like such a perfect summer meal!

                                                                                      2. re: PinkLynx

                                                                                        Those cucumber noodles are so creative! What a delicious combo...
                                                                                        And you can just send me all your extra cucumbers :)) i'm still eating and craving them!

                                                                                        Do you have a juicer? Or one you can borrow? I made a cucumber basil lemon ginger juice today that used up two big ones, very refreshing combo.

                                                                                      3. Stupid hot today and nice and sticky too. Yuuucckk.

                                                                                        I used two of the corn/wheat tortillas i discovered i liked at trader joes and made a salad pile ontop- i mean, tostada.... Just heated the tortillas over the open flame of my gas burners for maybe a minute each. Then a thick schmear of veg refried beans (why don't i eat these more often?!), a pile of shredded lettuce, cilantro, chopped tomato, sliced radishes, scallions, and a quick pico de gallo ontop. Looked like a total mess but loved the veggies and refried beans together.

                                                                                        2 Replies
                                                                                        1. re: Ttrockwood

                                                                                          the 7th Day adventists call that a Haystack, I do it with a regular/sweet potato, beans/chili, then scallions, lettuce, broccoli, peppers -load it up. Tonight I made Bengali dal and cabbage curry.

                                                                                          1. re: Rory

                                                                                            I'll have to try that with potatoes once i can imagine turning my oven on again....! What makes a dal Bengali? Is it different from the "regular" dal i get as a side at indian restaurants.....?

                                                                                        2. We are having grilled tempeh with chimichuri sauce. Friends are bringing a green salad and a grain.

                                                                                          1. We are having friends over for dinner tonight. Green salad with fennel, celery, and pepitas. Pizzas (homemade dough made already): beet and goat cheese, margherita, mushroom, and for the meat-eaters, prosciutto and artichoke. Berries and whipped cream or a peach crumble for dessert (haven't decided yet). Maybe both!

                                                                                            I was thinking about making a non-green salad too. I have eggplant, summer squash, 4 ears of corn, fresno peppers, kohlrabi... Does anyone have a good idea for me?

                                                                                            7 Replies
                                                                                            1. re: jennymoon

                                                                                              I'd grill the eggplant & summer squash and use it on one of the pizzas, and I'd use the rest in a chopped salad with a very light dressing (rice wine vinegar?). This all sounds great and I have no dinner plans. What time should I come over? LOL :-)

                                                                                              1. re: MrsPatmore

                                                                                                Virtual dinner party! :)

                                                                                                I don't have a grill and my hood is too incompetent to deal with stovetop grilling. Maybe I'll roast the eggplant and summer squash while the oven heats up for pizza.

                                                                                              2. re: jennymoon

                                                                                                Probably too late now, but you could chop the kohlrabi into a dice, cut the corn off the cob, and use a peeler for squash ribbons, and do the peppers in a matchstick and then toss together with a lemon and dijon vinegrette, a sprinkle of nuts or seeds ontop.
                                                                                                Keep the eggplant to make a curry or babaghanoush tomorrow night....

                                                                                                1. re: Ttrockwood

                                                                                                  Gee whiz, Ttrockwood, you have the most amazing ideas. I find your posts inspirational. Thank you for sharing. And please let us know if you ever appear on "Chopped" -- I have NO DOUBT that you would win!

                                                                                                  1. re: Ttrockwood

                                                                                                    I ended up dicing a couple summer squash and tossing it raw with the kernels off two cobs of corn, cilantro, honey, and lime juice. I minced a little bit of pepper to put in, but it was WAY hotter than usual so I left it out for the sake of some spicy-averse guests. The salad was quite good and so summery!

                                                                                                    1. re: jennymoon

                                                                                                      That sounds like a great combo! Especially that cilantro lime dressing....and it sounds like its a good thing you tasted those peppers first so you didn't blow someone's head off!

                                                                                                2. I met a friend for drinks tonight, had some lovely wine (reisling from alsace is my weakness!) and great company. However, the veg*n food options were sparse- which still suprises me somehow. Why do so many chefs think if you don't eat meat you want a huge wad of cheese??
                                                                                                  Anyways, nibbled on olives and they made me a bruschetta with marinated artichoke hearts (original menu version had meat too).
                                                                                                  I have some leftover refried beans and veggies that will probably become a bowl of random when i get hungry later tonight....

                                                                                                  1. Last night was corn on the cob, and grilled tofu marinated in lime juice, mint, and garlic. The leftover tofu was awesome this morning in a sandwich with avocado slices and some cashew/nutritional yeast sauce I had it the fridge.

                                                                                                    1. I'm baking tofu. Mostly because I had tofu in the fridge that needed to be used.

                                                                                                      I used my standard marinade (sesame oil, rice vinegar, tamari, spiked with cumin and cayenne and roasted with garlic and a hearty squeeze of lime).

                                                                                                      The house smells *great*.

                                                                                                      I have NO idea what I am going to make with the tofu though!

                                                                                                      Any vegetarian Chowhounds wanna chime in? Some sort of veggie bahn mi or ???

                                                                                                      5 Replies
                                                                                                      1. re: pedalfaster

                                                                                                        What vegetables do you have on hand?

                                                                                                        I like baked tofu in stirfry, especially with black bean sauce like this: http://chowvegan.com/2009/11/19/roast...

                                                                                                        Are one of you all chowvegan?

                                                                                                        1. re: pedalfaster

                                                                                                          How long do you bake it & at what temperature, please?

                                                                                                          1. re: pedalfaster

                                                                                                            Ooh, veggie bahn mi is always delicious!

                                                                                                            Or, you could add to some cold sesame noodles, wrap up in summer rolls, toss with a quinoa veggie mix for a hearty salad, or just snack on it while standing over the sink and **thinking** about what to do with the delicious tofu..... ;)

                                                                                                            1. re: Ttrockwood

                                                                                                              "just snack on it while standing over the sink and **thinking** about what to do with the delicious tofu"

                                                                                                              Do you live in a cabinet in my kitchen Ttrockwood???

                                                                                                              I am so busted.

                                                                                                              I did manage to bake enough tofu to tuck some into bahn mi for my SO. I had great French bread sitting on counter, begging to be used. I made a carrot/zucchini slaw-dressing.

                                                                                                              The slaw was so tasty I steamed rice and ate the left-over for lunch---topped the slaw/rice combo with toasted sesame seeds and oelek sambal. Man, I wish I'd had more baked tofu!

                                                                                                              p.s. I bake my tofu at 350F for about twenty minutes. I then turn it over and set the timer for another 20 min....but it is usually nicely browned in ~10-15.

                                                                                                              1. re: pedalfaster

                                                                                                                I SO do that.... Munching while i try and figure out what to make- and then once i figure it out for some reason i'm not that hungry any more...;) !
                                                                                                                The slaw and rice combo sounds strangely appealing, wouldn't have thought of that!

                                                                                                          2. It's over 100 here. Company coming, too. I am making Nigella Lawson's wonderful watermelon and feta salad, do-it-yourself Vietnamese style lettuce wraps with two sauces (hoisin and peanut) and am macerating some berries for dessert. And lots of water...

                                                                                                            1. I went over to my good friends' for a late afternoon bbq today. I of course asked what i could bring and was told "nothing at all!!".... Umm. Hmm. Okkkk. I of course brought a bottle of rose since i never show up empty handed.
                                                                                                              They had some veggies to grill and i was helping the hostess with the salad- she had pulled out a cucumber, some cherry tomatoes, the greens, and a bottle of vinegrette. I asked if i could rummage through the fridge a little, she gave me her blessing, and i made a salad that didn't suck for everyone.

                                                                                                              Greens, the cucumber, chopped apple, thin sliced green onion, some random leftover roasted carrots, fresh basil, crushed almonds, the cherry tomatoes, and a dressing from fresh lemon juice, lots of black pepper, a gob of dijon, salt, and olive oil.
                                                                                                              And i realized no one knows how to make salad anymore!! Everyone at the bbq (all omnis) were overly impressed- none of them cook much in the first place but i suspect a bag of whatever greens plus a bottle of whatever dressing is what they choke down as an obligatory salad side most of the time.

                                                                                                              Anyways. Babbling.
                                                                                                              So i had salad, and some grilled asparagus i rescued before the cheese avalanche hit the platter of veggies, and a few glasses of wine.

                                                                                                              Coconut almond milk chia pudding will be late night snacking soon....

                                                                                                              10 Replies
                                                                                                              1. re: Ttrockwood

                                                                                                                <<And i realized no one knows how to make salad anymore!!>>

                                                                                                                So true! More people would eat (and enjoy) salad if they took 45 seconds to make a good dressing instead of using bottled junk.

                                                                                                                1. re: Ttrockwood

                                                                                                                  A friend brought a " salad" , just some bagged greens and grape tomatoes ( by the way she is pescatarian but mostly vegetarian, we are omnis, how does she survive on such salads?) . She had not made dressing and said I knew you would have a bottle of dressing. I didn't but made a simple mustard vinaigrette . She acted like I had made a 7 course tasting menu.

                                                                                                                  With the chimichura tempeh we had made it was ok

                                                                                                                  1. re: magiesmom

                                                                                                                    I never ever ever- ever!!- would have brought that as my "salad" contribution for a meal with friends!
                                                                                                                    Sounds like your dressing rescued it from true lameness but geeez. Its like someone put lettuce in a bag and everyone just stopped trying....
                                                                                                                    Tempeh chimmichuri sounds so good- do you marinate it or just slather before/after grilling? I should bring that to the next bbq get together i attend.....

                                                                                                                    1. re: Ttrockwood

                                                                                                                      I marinate it after steaming it a bit, and for the marinade I add a little tamari. It was quite good. We are getting a delicious locally made tempeh which is quite thick and so I cut it through the middle first. I served the rest of the sauce on the side after grilling. I think it was originally a PPK recipe.
                                                                                                                      We are omnis but I often bring it to potlucks because here in Western MA many people are v/v.
                                                                                                                      I do have to say we get some glorious salads at those:)

                                                                                                                      1. re: magiesmom

                                                                                                                        LOCAL tempeh?!? Omfg you're killing me...... I think regular trader joe's tempeh is great so i can't imagine how fabulous that must be! I've found that although most omnis don't know what tempeh is once they try it they like it since there's no weird fake meat texture or association.
                                                                                                                        I'll definately try the tamari in the marinade. PPK is one of my go to sources- i actually "met" isa at a book signing a while back! She's adorable.

                                                                                                                        1. re: Ttrockwood

                                                                                                                          I would love to meet her. We cook a lot of her food.
                                                                                                                          Here is the website for the tempeh. They also make the best naturally fermented krauts I have ever tasted, including a crimson one with a nice little kick.

                                                                                                                          1. re: magiesmom

                                                                                                                            Looks like its only sold in Mass and they only ship the lacto fermented veggies not the tempeh.... Hopefully they will be super successful and i'll be able to buy in nyc at some point soon....!

                                                                                                                            1. re: Ttrockwood

                                                                                                                              Come to the Berkshires like a good New Yorker and stock up;)
                                                                                                                              My guess is that they don't have enough production yet; they usually sell out at the farmers market.
                                                                                                                              The fermented veg are amazing by the way .

                                                                                                                              1. re: magiesmom

                                                                                                                                Fresh local Tempeh? In Brooklyn, NY there is also Barry's Tempeh which is sold in Whole Foods Market in the NYC area

                                                                                                                                Here's the website http://growninbrooklyn.com/

                                                                                                                                1. re: Funkalicious

                                                                                                                                  Akk!! YAY!!!!
                                                                                                                                  I have never seen it before! But it also looks like the whole foods i usually go to doesn't carry it- will definatly track some down this weekend since magiesmom has me craving some..... ;)

                                                                                                                2. It is a bit cool here today so I will turn on the oven to make a beet green gratin. It calls for brown rice but I think wheat berries might be nice.
                                                                                                                  Blueberries for afters.

                                                                                                                  1. dinner party last night:

                                                                                                                    grated red beets, cukes & onion (with vinegar and zaatar and a dash of cashew cream)
                                                                                                                    tofu (crumbled with a veganaise based dressing with some tahini, mustard, &c.)
                                                                                                                    eggplant (steamed and pureed with a little bit of cashew cream, olilve oil, mustard, & salt)
                                                                                                                    mushroom pate (sauteed and chopped mushrooms and onions with almonds and spices)
                                                                                                                    white bean/garlic pate

                                                                                                                    Chickpeas with potatoes, carrots, yellow beets and a sauce of pureed cauliflower

                                                                                                                    Stuffed zuchini, tomatoes and onions (stuffed with the insdies of ll the vegetables and bulgur

                                                                                                                    raw blueberry/strawberry pie

                                                                                                                    1 Reply
                                                                                                                    1. re: alc

                                                                                                                      Now THAT is a good salad you made! The whole menu sounds like a mid summer dream dinner.... I hope your guests appreciated it!

                                                                                                                    2. Really lame tonight. I ended up having to work this afternoon and next thing i knew it was after 8pm and i was ready to eat my hand....!
                                                                                                                      I went for a little walk and hit pick a bagel for a toasted everything with hummus, red onion, dill pickle slices, sliced tomatoes, and olives. The bagel guy looked at me like i was insane and asked no less than three times if i wanted some cheese or meat on there...
                                                                                                                      It was massive! I had half for dinner with raw veggies to scoop the hummus oozing out the sides, odds are the other half will be breakfasting. Unless i'm up too late and get hungry again, then all bets are off ;)

                                                                                                                      2 Replies
                                                                                                                      1. re: Ttrockwood

                                                                                                                        Your bagel sounds great. The pickles make it! I like bagel with peanut butter and sprouts.

                                                                                                                        1. re: alc

                                                                                                                          The pickles are key! Don't think i've ever had pb and sprouts.....i'll check if the bagel shop has sprouts next time i go, sounds like an interesting combo!

                                                                                                                      2. You all probably think I only stirfry, but with my tooth yanking last week I had to forgo spicy foods. So tonights dinner was a really spicy stirfy. With cashews. Unbelievably satisfying.

                                                                                                                        Another thing I'd been avoiding is beans, since the skins seem to hide themselves everywhere in my teeth. Sorry, TMI. Anyway, for lunch I had a whole cup of black beans with salsa. Too many carbs but I just could not help myself! I feel iron rich enough to donate a pint.

                                                                                                                        1. " And i realized no one knows how to make salad anymore!! Everyone at the bbq (all omnis) were overly impressed- none of them cook much in the first place but i suspect a bag of whatever greens plus a bottle of whatever dressing is what they choke down as an obligatory salad side most of the time. "

                                                                                                                          I tried 5 times to reply to this remark in your WFD thread and got sent to outer space. My reply was LOL have you been spying on me? Home Cooking had salad dressing as DOTM so maybe we need to make it SALAD?
                                                                                                                          See if this works or I may be resigned to lurking only on this board.

                                                                                                                          1 Reply
                                                                                                                          1. re: Berheenia

                                                                                                                            It worked!! I've been following that thread too, lots of great ideas there


                                                                                                                            But yes, there should be a salad thread! I've got nothing against the bagged stuff but it does need some TLC....

                                                                                                                          2. Some sort of soba noodle bowl. Any ideas? I've got lots of fresh, fresh produce--snow peas, cabbage, onions (red and green), tomato, cucumber, carrots.

                                                                                                                            3 Replies
                                                                                                                            1. re: gourmanda

                                                                                                                              Well the minute i hear soba noodles i think of those sesame peanut buttery ones....! I usually fake it by whisking smooth pb, some sesame oil, soy sauce, and lime juice together.... But this version is close, def add a TB of sesame oil

                                                                                                                              So i'm thinking use cabbage leaves (blached quickly if they're really crunchy) and make soba noodle veggie tacos with the peanut sauce for dipping... Just slice up the snow peas, matchstick or shredded carrot, chopped green onion, and 2-3" long cucumber pcs. Just roll up the veggies and noddles together! The tomatoes might be a little too wet to add in.... Just snack on them while chopping ;)

                                                                                                                              1. re: Ttrockwood

                                                                                                                                Definitely an interesting concept. I would have to play with the dipping sauce--can not stand sesame oil and peanut butter is only good in dessert (imnho). Thanks for the idea! I ended up making the snow peas on the side of a couscous with green onion, tomato, mozzarella dish. It was all delicious, just have to figure out what to do with all the cucumber. I appreciate this thread and your input--you always have great ideas!!

                                                                                                                                1. re: gourmanda

                                                                                                                                  Haha, go figure you're the one person who doesn't like sesame peanut sauce! Maybe a hoisin or terikayi kind of thing would be better...
                                                                                                                                  That couscous dish sounds really good! I miss good mozz....

                                                                                                                            2. An enormous salad! Butter lettuce, carrots, radish, tomatoes, cucumber, olives, blue cheese crumbles, beets. When we have salad for dinner I make them in smallish mixing bowls. :-)

                                                                                                                              1. Dunno what to call what I made for dinner... Maybe meatless ball salad?? Doesn't sound very appealing....
                                                                                                                                Anyways. I made a bunch of basic massaged kale salad yesterday, so i added that to my big bowl, along with sliced radishes, chopped cucumber, scallions, assorted olives, red bell pepper, cherry tomatoes, a hefty sprinkle of hemp seeds, a mustardy vinegrette and a few of TJ's meatless balls ontop. Small glass of reisling a la carte

                                                                                                                                1. Today is payday, so last night was scraping the bottom of the cupboards. I had brown rice, chopped tomato, pepperoncinis and feta. Today I am going to do some freezer cooking, because I go back to work for the school year on Tuesday. I am going to do eggplant lasagna, Italian beef stew like I used to make (replacing beef with baked tofu),cook some lentils to freeze and maaaybe stuffed poblanos tomorrow.I can't even think straight the first week of school, so cooking has to be heat and serve. Also, stocking up on wine!

                                                                                                                                  2 Replies
                                                                                                                                  1. re: bettyfable

                                                                                                                                    The school year starts this Tuesday?! You're scaring me.

                                                                                                                                  2. I'm still craving Asian foods, so last night we had stir fried broccoli & snap peas, fried brown rice with edamame, and baked egg rolls filled with shredded cabbage, carrots, broccoli slaw and green onion.

                                                                                                                                    1 Reply
                                                                                                                                    1. re: MrsPatmore

                                                                                                                                      Well of course I love the sound of that! Ooh egg rolls, too.

                                                                                                                                    2. Pasta salad with everything I could find in the fridge: tomato, cucumber, peas, green onion, carrot, olives, artichoke hearts, mozzarella cubes, fresh sweet corn, and dressed with pesto and mayo.

                                                                                                                                      Got some beets at the farmers market, so tonight will be beet salad- sliced beets, goat cheese, romaine lettuce, and a honey balsamic vinaigrette.

                                                                                                                                      1 Reply
                                                                                                                                      1. re: callmijane

                                                                                                                                        That pasta salad sounds wonderful! Those kind of add whatever you have salads always turn out the best....

                                                                                                                                      2. I met a friend for lunch yesterday and purposefully overordered :)
                                                                                                                                        So dinner last night was a leftover crystal roll (summer roll) from the menu:
                                                                                                                                        "Crystal Rolls carrot, cucumber, pickled red cabbage, avocado, mango, coconut meat and cilantro wrapped in rice paper. served with a spicy cashew sauce and topped with toasted sesame seeds."
                                                                                                                                        And although ordering massage kale salad seems silly to me since i make my own often their version is just soooo good, so the other half of this entree sized salad from lunch was dinner. From the menu:
                                                                                                                                        "Kale Salad- radicchio, fennel, corn, grape tomatoes, carrots and apples tossed with maple-mustard vinaigrette. topped with crispy capers" although i has them swap for the basil hempseed dressing and add baked tofu.

                                                                                                                                        I think their secret to the massaged kale salad is that they chiffonade the kale super thin and there was quite a bit of lemon- i'll do both the next time i make some!

                                                                                                                                        1. Making ratatouille.

                                                                                                                                          It really is the perfect "ackkk my neighbors left zucchini on my porch again" summer dish.

                                                                                                                                          Eggplant, tomatoes and basil are in hyper-supply mode as well.

                                                                                                                                          Not complaining since I love the stuff. I'll sop it up with French bread or boil some pasta.

                                                                                                                                          Does anyone here can the stuff? Or are you all tired of the taste by October? Just thinking ahead to the long, bitter days in March...

                                                                                                                                          1 Reply
                                                                                                                                          1. re: pedalfaster

                                                                                                                                            What a wonderful problem to have....!! I never would have thought of this, but trader joe's sells bags of frozen grilled zucchini and eggplant- so i'm thinking you could just grill yours until not quite done through and freeze spread single layer on a sheet tray and transfer to ziplocks to have in the winter. Of course there are a ton of ways to preserve the tomatoes. I've never done proper canning myself but zucchini refridgerator pickles are great so i imagine they would keep well canned as well....

                                                                                                                                          2. Still working on using up the 3 1/2 heads of cabbage. Tonight will be grilled wedges with a spicy lime dressing and pierogies. It's hard to keep up with all of the goodness coming in from the garden...but it is a "problem" I'm happy to have! Does anyone have experience freezing shredded cabbage?

                                                                                                                                            2 Replies
                                                                                                                                            1. re: gourmanda

                                                                                                                                              I've never frozen raw, shredded cabbage, but I always keep a whole head of cabbage in my freezer. When it thaws out, the leaves are nice and soft - perfect for making cabbage rolls. So much easier than boiling a whole cabbage to soften the leaves.

                                                                                                                                              1. re: MrsPatmore

                                                                                                                                                Yes, that's a great trick.

                                                                                                                                                We had a great simple dinner tonight. Stir fried beet greens, green beans, onions, carrots, and fried tofu coated with nutritional yeast. All over bulgar with tahini lemon sauce.

                                                                                                                                            2. Ok, fine. So I finally went to the grocery store today after a balanced breakfast of two handfuls of kinda stale puffins and the last of my dry roasted edamame- with a lot of coffee. Pathetic!!

                                                                                                                                              All is right again in my world now and the fridge is full :)

                                                                                                                                              I still want cucumbers for every.single.meal, so i made a cucumber/raw corn/scallion/tomato/cilantro/spinach/ hempseed and cubed tofu salad of sorts that i dressed with a lemony vinegrette. Heavy on the cucumber, minimal spinach.

                                                                                                                                              Dark chocolate chips and raspberries will be late night snacking....

                                                                                                                                              5 Replies
                                                                                                                                              1. re: Ttrockwood

                                                                                                                                                I have eight cukes in the fridge! The garden is going crazy. I'll try this.

                                                                                                                                                1. re: bettyfable

                                                                                                                                                  I'm so jealous!! Also try the smoothie that i posed as the very first reply in this thread- its really refreshing. Good for a snack or small breakfast

                                                                                                                                                2. re: Ttrockwood

                                                                                                                                                  "two handfuls of kinda stale puffins" At first glance I was alarmed... You must mean muffins??? ;)

                                                                                                                                                  1. re: gourmanda

                                                                                                                                                    Nope. Puffins! My favorite cereal ev.er. Original is my fav, multigrain and pb tie for second. The honey rice ones are yucky.
                                                                                                                                                    But i only eat it dry or as a yogurt topper. I always end up with a few semi stale handfuls in the bottom since it takes a while to get thru the box.....

                                                                                                                                                    1. re: Ttrockwood

                                                                                                                                                      Okay, cereal is still preferable to two handfuls of stale birds :)

                                                                                                                                                3. Met a friend for drinks last night, just late enough we wanted food too. I split a caprese salad with my friend- cheese for her, most of the tomatoes for me, and had a chickpea avocado toasty thing that was kind of blah (probably cuz i had them keep the cheese)
                                                                                                                                                  and since it was much cheaper to split a bottle than do individual glasses we did.
                                                                                                                                                  However. I'm a cheap date and that was one glass too many for a week night! We had a great time catching up with each other but this morning was a bit rough....

                                                                                                                                                  I ended up having to work a bit late tonight so i did a chop it and toss in a bowl meal with spinach and arugala, chopped cucumber (of course), one cob of corn cut off, a handful of grapes, chopped leftover steamed green beans, scallions, cherry tomatoes, slivered almonds, a few defrosted TJs meatless balls and a thinned hummus salad dressing. Kind of random with minimal effort involved yet very tasty combo....

                                                                                                                                                  1. My partner's family was visiting us and now we are working our way through the tasty leftovers. Cold borscht with rye bread for me (and with pickled herring for him). Followed with butter and nutritional yeast popcorn. And now maybe followed by ice cream ... I'm in a grazing kind of mood tonight.

                                                                                                                                                    1. Last night was linguine and alfredo sauce, oven-roasted CSA green and purple long beans,and the first Brandywine tomato from my garden (eaten directly from my hand with salt while I was cooking). I also made fried rice for DH's lunches this week with turnip, peanuts, bunching onions,sesame seeds, egg and brown rice. My first batch of garden cucumber refrigerator pickles was ready, too! So delicious! I made dill/garlic and jalapeno/garlic. I think they were nearly as good as Claussens pickles. Crunchy, flavorful and so fresh-tasting.

                                                                                                                                                      1. We're having whole wheat linguine with tiny baby artichokes, black trumpet mushrooms and garlic, all sautéed in olive oil. Reggiano on the side for those who wish.

                                                                                                                                                        1. Definitely not vegan , but vegetarian tonight. Crustless collard quiche; I l ove this dish as it comes together very fast and uses only one pan . also green bean, cucumber and tomatillo salad ( well that part is vegan ;), naked blueberries for dessert.

                                                                                                                                                          4 Replies
                                                                                                                                                          1. re: magiesmom

                                                                                                                                                            I really like this idea. I'm not a huge fan of collard greens but I like them much better when they're mellowed out with eggs. It never occurred to me to make them the star of a quiche but it makes a lot of sense. Did you add any cheese to the quiche or did you keep it plain and simple?

                                                                                                                                                            1. re: PinkLynx

                                                                                                                                                              I used pepper jack ,I like the cheese. Also when collards are fresh I find them much mellower.

                                                                                                                                                            2. re: magiesmom

                                                                                                                                                              What a great salad side! I love tomatillos yet wouldn't have thought to put together in a salad like that..... ((((Wheels churning))))

                                                                                                                                                              Have you used tofu in a quiche before? It works really well- and i'm sure you could do half eggs half tofu too if you're running low on one or the other. I followed the version from ohsheglows (kind of), but would double the nutritional yeast next time for an all tofu version

                                                                                                                                                              1. re: Ttrockwood

                                                                                                                                                                I have made tofu quiches when vegans are around ( many in our circle) but I like the richness of the eggs.

                                                                                                                                                                Salad was inspired by gorgeous tomatillos in the market and at the same time my wife requested cuke salad, so...

                                                                                                                                                            3. I got the most wonderful call yesterday- my friend was leaving town for a work trip and had a bunch of ripe "terrace tomatoes" if i wanted some.... So lucky me i went over last night and left with about a dozen gorgeous tomatoes and a huge bunch of basil as well as chives and cilantro from her terrace plants :))

                                                                                                                                                              Last night i just made a bastardized caprese salad with thick slices of tomatoes, the fresh basil, slices of my favorite smoked tofu, a drizzle of the basalmic glaze from trader joes and some of the smoked maldon salt i love. Really simplistic yet one of my favorite meals yet this summer.....

                                                                                                                                                              Tonight i made a version of panzanella but i either didn't toast my bread long enough or I bought the wrong kind (a ciabatta roll) it got too wet- dunno, wasn't a complete flop since it was tasty but not quite right either. I added in some white beans to the panzanella as well which worked out well.

                                                                                                                                                              A random gift of marcona almonds will go with my pluot for late night snacking.

                                                                                                                                                              1. Wonderful Greek/Levant salad last night: cucumbers, tomato, yellow bell pepper, feta, olives, artichoke hearts, peppadews, and chickpeas. Tossed in a lemon-olive oil-oregano-garlic dressing. We had it with some baguette and hummus, semi-sweet red wine, and peach pie for dessert.

                                                                                                                                                                Lunch today is leftover kimchi jigae (stew) with brown rice.

                                                                                                                                                                Dinner will be kale and mushrooms over cheddary grits/polenta. Maybe with an egg on top.

                                                                                                                                                                1. Here in Pittsburgh, it has mirrored the winter. We haven't had a 90 degree day all year. It has been relatively pleasant.

                                                                                                                                                                  Corn and Tomatoes are in season.

                                                                                                                                                                  Yesterday I made a Corn Soup recipe I found from Ari Taymer from Alma in LA. I even was so geeky about it I made my own Vadouvan spice mix instead of going to Penzeys.

                                                                                                                                                                  It was fantastic, so sweet and the Vadouvan gave it a nice Indian twist to it.

                                                                                                                                                                  1 Reply
                                                                                                                                                                  1. re: Owtahear

                                                                                                                                                                    Oooh, that sounds like such a great version of corn soup! I'd order it if that was on a menu :)

                                                                                                                                                                  2. Went to the farmer's market early this morning. Free parking if you are out by 8 AM, so I was. I like going early because I usually have to ask for 1/2 baskets of veg, or singles of some things. I don't like making special requests when the place is jam-packed and people are waiting. Got a whole basket of organic zucchini for $3, a couple shiny, new onions, a nice big bunch of long-stemmed purple garlic, a few lovely tomatoes and a couple cukes.

                                                                                                                                                                    Dinner tonight was a really garlicky, spicy tomato sauce over steamed zucchini shreds with a few TJ's meatless meatballs. I'd not had the re-vamped meatballs so I fried them up separately so I could taste them on their own (very close to what they were before) and to gauge if they'd fall apart should I choose to cook them in sauce another time. I'm on the fence about their hardiness to withstand cooking in sauce, so I'll probably stick to cooking them separately.

                                                                                                                                                                    Tomorrow Greek salad. I know - shocker!

                                                                                                                                                                    3 Replies
                                                                                                                                                                    1. re: MplsM ary

                                                                                                                                                                      That's some dedication to get to the farmers market so early on a sunday...! I haven't noticed much of a difference at all with the TJs meatless balls, so glad they are finally back... I actually had a few dunked in TJs tomato basil hummus as a snack earlier today!

                                                                                                                                                                      1. re: Ttrockwood

                                                                                                                                                                        There is free parking that is a little farther away. Actually my early attendance is in large part to avoid crowds but also because the city saw fit to install parking meters (to capitalize on the growing enthusiasm for farmers markets), which just frosts my cookies.

                                                                                                                                                                        1. re: MplsM ary

                                                                                                                                                                          Bummer about the parking woes.

                                                                                                                                                                          The large Saturday market in out town offers free valet bicycle parking. Nice not to have to lug a heavy lock or deal with crowded bike racks!

                                                                                                                                                                    2. We continue with our stuffed pepper obsession, not sure what it is about except the peppers are particularly gorgeous this year.
                                                                                                                                                                      Today's version:
                                                                                                                                                                      Slightly mashed chickpeas, bulgur, carrots, and onions with Moroccan spices in purple peppers and a fresh tomato sauce with cumin.
                                                                                                                                                                      I am hoping that the colors as well as the flavors will be fabulous.

                                                                                                                                                                      I bought some not great peaches:( but sautéed in butter with cinnamon and a bit of cider syrup they will suffice. Maybe I will try them in coconut oil, actually, and keep it all vegan.

                                                                                                                                                                      4 Replies
                                                                                                                                                                      1. re: magiesmom

                                                                                                                                                                        All of those stuffed peppers sound soooo good! I'll be making those for my pepper loving dad when i get to CA in a week or so, their next door neighbor keeps giving them bell peppers (!)

                                                                                                                                                                        1. re: Ttrockwood

                                                                                                                                                                          I took the suggestion of a friend on another board to add Harissa to the sauce. It was a great addition. Non vegans ate yogurt on top.

                                                                                                                                                                            1. re: Ttrockwood

                                                                                                                                                                              Thank you.
                                                                                                                                                                              Also my first food photo!

                                                                                                                                                                      2. All summer vegetables from the market last night- corn on the cob, best we've had all year; new potatoes with dill and butter, and a caprese salad. So good!!!

                                                                                                                                                                        1 Reply
                                                                                                                                                                        1. re: callmijane

                                                                                                                                                                          What a delicious summery meal! Dill is such a great flavor with potatoes...

                                                                                                                                                                        2. My dinner last night wasn't so much "what" as "how".

                                                                                                                                                                          I got to be a guest in my own house. I suddenly see the appeal of a private chef.

                                                                                                                                                                          We had house-guests who brought supplies and prepared dinner for us. Lovely and creative treat!

                                                                                                                                                                          I know there are cooks who have a problem with guests in their kitchen. This seemed to work well since we weren't ~sharing~ the space, I simply abdicated it.

                                                                                                                                                                          So, while I was barefoot and sipping a glass of white, my guest-cooks chopped and prepped.

                                                                                                                                                                          They made a nice stir-fry of summer squash, red bell pepper and mushrooms, served over steamed jasmine rice.

                                                                                                                                                                          The fun part was they topped the dish with sliced avocado and fried egg.

                                                                                                                                                                          So good I heated up the left-over veggies for brunch. I made a bit of simple peanut sauce to drizzle over the rice/veggies for protein.

                                                                                                                                                                          1. I made some of the ppk olive lentil burgers this afternoon but instead of making patties i crammed the mix into a muffin tin. I skipped the tarragon since i apparently don't have any, and added some finely shredded carrot to the mix, also used some oatmeal i turned into crumbs in the blender instead of breadcrumbs. I love that the recipe uses canned lentils- which sounds weird, but is important to the texture.
                                                                                                                                                                            I put a still warm patty (muffin?) on a pile of slaw i made from shredded nappa cabbage, carrots, daikon, zucchini, broccoli stems, hemp seeds, and a lemony hummus dressing (aka lemon juice + hummus=dressing) for dinner tonight. A few muffins will be for lunches this week, the rest will go in the freezer.

                                                                                                                                                                            1. Tonight I found my lazy self staring at an overripe peach and a loaf of seedy/nutty/grainy/hippie bread so I topped some bread with sliced Edam and peaches, ran it under the broiler, threw some basil on top and called it dinner.

                                                                                                                                                                              1. An abundance of hot banana peppers from a friend's garden so will stuff those tonight and simmer in a fresh, basic tomato sauce. Garden green beans on the side. Tomorrow is Ruhlman's simple tomato sauce over spaghetti (again) and garden salad. Lunch today is simple too- sliced tomato on toasted English muffin. I love how easy it is to make good food this time of the year :)

                                                                                                                                                                                1. Simple green salad with a whole sliced tomato.

                                                                                                                                                                                  When the weather breaks from 90% humidity it will be time to bake a tomato pie.

                                                                                                                                                                                  I love tomato time.

                                                                                                                                                                                  1. Last night was tomato, white bean, & avocado salad, working through my giant basket of tomatoes. Before that, corn on the cob, and carrot/edamame salad.
                                                                                                                                                                                    Tonight will be corn again, because we didn't have it last night. Not quite sure what to go with - maybe some quick steamed broccoli and carrots with tamari. Or maybe we'll just have more corn. :-) I can feel the end of the season approaching and it makes me sad.

                                                                                                                                                                                    1. I eat my weight in coleslaw whenever it's hot outside. I don't know why, but it's my go-to. I'll mix up a nice vegan dressing, shred the cabbage, and mix. It has to stay in the fridge overnight for everything to really meld together and get nice and cold. I will serve with some kind of bbq-sauce covered protein. Recently I've done barbeque chickpeas, barbeque jackfruit, and barbeque soy curls :D

                                                                                                                                                                                      2 Replies
                                                                                                                                                                                      1. re: hudleree

                                                                                                                                                                                        Yummm! I love making slaw out of near anything- my mandoline makes it really easy so even something kinda boring like celery becomes part of an exciting slaw :)

                                                                                                                                                                                        1. re: hudleree

                                                                                                                                                                                          I love the combo of coleslaw and barbecue something too. I just rediscovered the rest of the barbecue sauce I made last week, so will probably have bbq soy curl sandwiches and slaw later.

                                                                                                                                                                                        2. Somehow this week got really busy for me..! I made a huge salad with a few trader joes meatless balls ontop a few nights for dinner, and tonight due to poor planning my fridge was just too sad looking...
                                                                                                                                                                                          I picked up the lentil pesto salad from Le Pan Quotidian (great combo!) and had a glass of reisling a la carte.
                                                                                                                                                                                          Grocery shopping will happen first thing in the morning!

                                                                                                                                                                                          1. Grilled cheese, mashed potatoes, roasted green beans, corn on the cob, tomatoes.

                                                                                                                                                                                            1 Reply
                                                                                                                                                                                            1. re: bettyfable

                                                                                                                                                                                              corn for me too + baked sweet potato and I pan fried tofu and ate it with ketchup mixed with Sriracha sauce.

                                                                                                                                                                                              I too have nothing in my fridge, probably a box of lentil soup (McDougall's) that I keep for such pitiful times and a salad...

                                                                                                                                                                                            2. Dinner last night: corn on the cob; green salad with cherry tomatoes; sort-of ratatouille (eggplant, onions, peppers & tomato sauce).

                                                                                                                                                                                              Main meal today: left over sort-of ratatouille, cooked bitter greens of some sort from the CSA found lurking deep in the fridge; pasta with sauteed zuchinni & peppers, raw diced tomato, black olives and cilantro

                                                                                                                                                                                              1. Nibbley random dinner plate tonight-edamame in pods with curry salt, cucumber spears, cherry tomatoes and cold steamed green beans dunked in a lentil walnut dip, everything pretzel crisps, and some leftover paprika roasted chickpeas. Glass of reisling a la carte. Chocolatey coconut milk chia pudding with raspberries should be set in time for late night snack.

                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                1. re: Ttrockwood

                                                                                                                                                                                                  Lunch (main meal) today: corn on the cob; sliced heirloom tomato with a bit of salt and evo; sauteed collards; sweet-sour bitter melon and red pepper saute

                                                                                                                                                                                                  1. re: alc

                                                                                                                                                                                                    And main meal yesterday: Mexican yellow beans from Rancho Gordo with a tomato/onion/red pepper sofrito; steamed carrot slices dressed with olive oil vinegar & rooster sauce; pasta with shitake mushrooms, tomatoes & onions.

                                                                                                                                                                                                    1. re: alc

                                                                                                                                                                                                      Stay at home Labor Day when it was too humid to leave the apartment:

                                                                                                                                                                                                      Lunch: Stuffed eggplant (eggplant pulp, orzo & scallions) in tomato sauce; left over beans (see above) as salad

                                                                                                                                                                                                      Dinner: zuchinni/carrot pancakes/burgers or whatever; collards; heirloom tomato

                                                                                                                                                                                                2. We are making whole wheat macaroni with a burst cherry tomato sauce topped with ricotta.

                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                  1. re: magiesmom

                                                                                                                                                                                                    Just to report back, this was seriously good! Will make again. Could certainly be made without ricotta also.

                                                                                                                                                                                                    1. re: magiesmom

                                                                                                                                                                                                      Would ya mind sharing the recipe? Still have lots of maters to use!

                                                                                                                                                                                                    2. re: magiesmom

                                                                                                                                                                                                      Yummm!! I still can't get enough tomatoes!

                                                                                                                                                                                                    3. I've been visiting my family in CA and trying to eat my weight in produce daily :)).
                                                                                                                                                                                                      Dad's tomatoes became an amazing gazpacho, i made a vegan pesto with some of the tons of basil (walnuts, olive oil, nutritional yeast, black pepper) and we had the pesto ontop of grilled zucchini, bell peppers, onions, tofu for me, and little red potatoes.

                                                                                                                                                                                                      Last night i sauteed the spinach surplus with a touch of hazelnut oil, seared some gorgeous green beans until blistered (parm ontop for mom and dad), and made a multigrain pilaf from odds and ends with barley, quinoa, farro, a handful of lentils, and sliced almonds. Animal protein for the omnis, with smoked tofu tastes ("not bad!"), smoked tofu slab for me.

                                                                                                                                                                                                      Strawberries with (more!) fresh basil and a touch of basalmic for dessert.

                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                      1. re: Ttrockwood

                                                                                                                                                                                                        lazy, leisurely days of summer with time to cook - and Dad's garden tomatoes. sounds like heaven

                                                                                                                                                                                                      2. Grilled eggplant and tomato stacks (with pesto) on top of a bed of sun-dried tomato& parmesan cous cous. Side of spicy green beans.

                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                        1. re: callmijane

                                                                                                                                                                                                          Tomato raw or cooked? Sounds great either way!

                                                                                                                                                                                                          1. re: alc

                                                                                                                                                                                                            Raw, but the eggplant hot off the grill warms the slices.

                                                                                                                                                                                                        2. Mac and cheese with aged cheddar, cherry tomatoes, poblanos, serranos, and roasted corn. Baked beans from http://www.whatwouldcathyeat.com/2010...

                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                          1. re: jennymoon

                                                                                                                                                                                                            There's a lot going on with your mac and cheese!

                                                                                                                                                                                                          2. Moosewood's zucchini pizza crust with roasted cherry tomatoes and garlic with fresh mozzarella and basil

                                                                                                                                                                                                            4 Replies
                                                                                                                                                                                                            1. re: magiesmom

                                                                                                                                                                                                              Zucchini pizza crust...?? Is this the recipe?

                                                                                                                                                                                                              Sounds amazing, but dunno if i could make it stick together well without the egg or cheese....hmmm.

                                                                                                                                                                                                              1. re: Ttrockwood

                                                                                                                                                                                                                This recipe is really dependent in the eggs and cheese, yes. It is more like a frittata than a crust, really. Sorry;(

                                                                                                                                                                                                                1. re: magiesmom

                                                                                                                                                                                                                  Hmm. I'm going to send the recipe to my egg and cheese eating sister, i think my nephew would really like this too! He's enthusiastic about helping cook dinners now (he's 8) and would be great at grating all the zucchini and cheese....

                                                                                                                                                                                                                  1. re: Ttrockwood

                                                                                                                                                                                                                    Great idea( though I do them in the food processor).

                                                                                                                                                                                                            2. My sister gave me a spiralizer! Like this one:

                                                                                                                                                                                                              So i've spiralized my last few meals :))
                                                                                                                                                                                                              Its really easy to use and clean up so i'm having fun with it!
                                                                                                                                                                                                              Tonight i had a bowl of cucumber, zucchini, and carrot spirals salad with edamame, sunflower seeds, and a quick sauce made with nutritional yeast and a splash of tomato juice that was a really delicious experiment.

                                                                                                                                                                                                              I see apple noodles with drippy almond butter ontop in my near future....

                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                              1. re: Ttrockwood

                                                                                                                                                                                                                Fun! I absolutely love my spiralizer. At first I thought it was dumb (it was a gift) because I absolutely adore my mandolin and a spiralizer seemed so redundant and limited in comparison. I've totally come around and it turned out to be my go-to kitchen tool during the summer.

                                                                                                                                                                                                              2. We had our favorite veggie main dish Wednesday and the leftovers are looking good for tonight. We call it NIKE pasta and like it with Barilla Plus spaghetti but it would work with any noodle, grain or veggie. I'm not sure if hoisin is vegan or not but it definitely adds to the dish.

                                                                                                                                                                                                                1. I'm making End-of-Summer ratatouille.

                                                                                                                                                                                                                  I wasn't very inspired today.

                                                                                                                                                                                                                  My (non-cooking) SO walked into the kitchen and saw the produce I had on the counter (peppers, zucchini, eggplant) and said "oh yum, are you making ratatouille?"

                                                                                                                                                                                                                  Sometimes it is nice when decisions are made ~for~ me.

                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                  1. re: pedalfaster

                                                                                                                                                                                                                    Hahahaha, nice timing there!
                                                                                                                                                                                                                    And if you chopped and cooked *anything* that qualifies as inspired in my book....:) late summer ratatouille is wonderful!

                                                                                                                                                                                                                  2. I made this old recipe for curried couscous for coffee hour which at my church is lunch. Always popular with omni's this is easy peasy and doesn't need super vigilant refrigeration so it's good for cookouts too. It makes a lot.
                                                                                                                                                                                                                    I got this from the TV show on PBS The Victory Garden before there were links to recipes so I have to post a text version.

                                                                                                                                                                                                                    Victory Garden Couscous

                                                                                                                                                                                                                    Soak 3/4 cup raisins in 1/3 cup orange juice

                                                                                                                                                                                                                    Mix 1 box Plain Mid East Couscous (or 10 oz.) with 2 cups boiling water or broth. Cover and remove from heat for 5 minutes- fluff with a fork.

                                                                                                                                                                                                                    Drain raisins and reserve OJ for Dressing:

                                                                                                                                                                                                                    Combine reserved OJ, 1/3 cup wine vinegar, 3 teasp curry powder, 1 teaspoon turmeric (or curry), 1 teaspoon dijon mustard, and 1/2 cup olive oil.

                                                                                                                                                                                                                    Add to couscous: the raisins, 1 bunch chopped scallions, 1 cup chopped bell pepper, 1 cup chopped cooked carrots, 1 cup cooked petite peas and 1/3 cup toasted pine nuts.

                                                                                                                                                                                                                    Add dressing and mix well.

                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                    1. re: Berheenia

                                                                                                                                                                                                                      What a great combo- i need to use curry powder more often myself....

                                                                                                                                                                                                                    2. I'm still spiralizing all my meals....;))
                                                                                                                                                                                                                      Last night i did a quick sautee of spiralized carrots and beets- but i couldn't tell the difference between the two since the beets made everything pink.... Anyways. I added a touch of toasted sesame oil, splash of soy sauce, and added a pile of edamame and a handful of chopped cashews ontop of the veg noodles. Small glass of reisling a la carte

                                                                                                                                                                                                                      1. I cannot think of cooking tonight, so it may be cereal. Not only is it hot, but I harvested an over-abundance of tomatoes this am. Seriously, I picked about 25 pounds worth from our little garden. And now I am cooking huge pots of spaghetti sauce to freeze. (Also picked a lot of basil and oregano to go into the sauce). I can't bring myself to even cook some spaghetti to pour it over for tonight:-)

                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                        1. re: janetofreno

                                                                                                                                                                                                                          I'm so jealous of your tomatoes!! Are you sick of tomato samdwiches already? No cooking needed for those...
                                                                                                                                                                                                                          Then again cereal dinners are perfect when its too hot- reminds me of my college years :)

                                                                                                                                                                                                                        2. I have a green curry paste resting.

                                                                                                                                                                                                                          Also canned coconut milk on the counter.

                                                                                                                                                                                                                          Vegetables chopped. Not too surprising many the same as earlier in the week: eggplant, peppers, squash. Ah summer! Onion, shallot and garlic minced.

                                                                                                                                                                                                                          Tofu marinated and baked and NOT EATEN (lol for those who have read my posts before...).

                                                                                                                                                                                                                          Just need to decide between jasmine rice or rice "sticks" (vermicelli noodles).

                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                          1. re: pedalfaster

                                                                                                                                                                                                                            Oh yum! And i am seriously impressed you restrained yourself from the baked 'fu :)

                                                                                                                                                                                                                            Hmm. I like rice if its a super saucy curry, and noodles if its like a very thick sauce that sticks or the complete opposite and its soup....

                                                                                                                                                                                                                          2. I've discovered I really like shredded zucchini IN my garlicky red sauce. That's great (grate?) and all, but even when I dug out my Mouli mandoline to serve the sauce on lovely sauteed zucchini disks, it was beautiful but somehow unsatisfying. Tonight I'm doing sauteed shredded cabbage as a base for my sauce. With a salad.

                                                                                                                                                                                                                            The weather has cooled here in Minnesota. Time to start thinking about actual cooking. Soups! Beans! Using my oven! Exciting.

                                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                                            1. re: MplsM ary

                                                                                                                                                                                                                              I'm trying to put off soup making as long as possible since i practically live off of it all winter.... But it was nice to use the oven again!
                                                                                                                                                                                                                              The zucchini and sauce sounds like a great combo- maybe adding in some lentils or tempeh crumbles would help make it more satisfying....?

                                                                                                                                                                                                                              1. re: Ttrockwood

                                                                                                                                                                                                                                The sauce is TJ's Beef-less ground beef, onion, garlic, Pomi strained tomatoes, small tin tomato paste, 3-4 smallish shredded zucchini (added near the end of the simmer time so they don't dissolve) and various herbs and spices... went a little nuts with the fennel seed this time. It has plenty of body, but zucchini on top of zucchini was a little much, even for a squash lover. It was really tasty over the cabbage.

                                                                                                                                                                                                                                Lentils is a great idea. Next time. I even like this stuff over broccoli!

                                                                                                                                                                                                                                Made chili today and sorry to say it kinda sucked. My fault... I added something that I should never have added. I bought a garlicky green hot sauce at the farmers market. It tastes wonderful, and it seems like it would be a good fit, right? It's all I can taste (though I only added a couple spoonfuls to a large pot of the stuff), and it threw the whole batch off. I will let it sit overnight and taste it again tomorrow. Not very hopeful though I know alchemy often happens with soups, stews and chilies when left overnight. We'll see.

                                                                                                                                                                                                                                1. re: MplsM ary

                                                                                                                                                                                                                                  That sauce sounds amazing! Especially with the fennel seeds....

                                                                                                                                                                                                                                  Hmm. Does the chili just taste like straight up garlic? I wonder if adding more beans would lessen it... Or maybe some acid like a splash of red wine vinegar or lemon juice on the bowl before eating it..? Or maybe it would work better over a baked potato or pasta instead of as a bowl of chili...... Dunno.

                                                                                                                                                                                                                            2. I was flipping through the august bon appetite and they have a bunch of great vegetarian recipes in there! I loved the idea of the charred sugar snap pea salad that included half charred and half raw sugar snap peas but buttermilk aoli hates me so i had to change up the saucy part. I roasted half the sugar snap peas until blistered, tossed them with the raw ones, and drizzled with a thick sauce i made from blending cilantro, lemon juice, and avocado with salt and pepper.
                                                                                                                                                                                                                              I was about to sit down and realized it was still a side dish and i would be hungry in an hour..... So i added shelled edamame to the top as well as some hemp seeds.
                                                                                                                                                                                                                              Actually nothing at all like the original recipe but it came together quickly and hit the spot- even had enough leftover for a late lunch today.

                                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                                              1. re: Ttrockwood

                                                                                                                                                                                                                                Did I read that right? Buttermilk aioli? WTF????

                                                                                                                                                                                                                                  1. re: MplsM ary

                                                                                                                                                                                                                                    Thanks for going to the trouble of finding the recipe. But that is one dish I will not be making ;)

                                                                                                                                                                                                                                    1. re: gourmanda

                                                                                                                                                                                                                                      Yeah, weird combo isn't it?? Sometimes i think the bon app staff is either bored or drunk when they post some of their recipes....! But others are fabulous!

                                                                                                                                                                                                                              2. I bought a few Colorado pears on a whim. I went to this cute little market and there they were, $3 for a 4. I had a beautiful, juicy pear with some sharp cheddar cheese for dinner. Not exciting, but very tasty and filling.