Hi, friends!
We’ve hit the halfway mark for 2024.
What are you eating this week? I’m really enjoying the peaches from southern Illinois, our local ones aren’t quite here yet. Tomorrow I’m going to bake some brats to enjoy the rest of the week with green beans (from my garden) and some other veggies. Baking brats is what you do when you’re lazy and don’t have a bbq pit. 🙂
Sausages, noodles and asparagus.
Pork picnic roast, potatoes, sweet corn, and some cauliflower. Very tasty.
Do you roast with the skin on? I don’t always do a good job getting it crispy, probably because I’m not paying close enough attention to the temp.
Sometimes I do. It depends on what’s available. This one didn’t have skin, but it had a nice bit of fat.
I got a new mortar and pestle. Try #1 at traditional pesto wasn’t the best, and I had to finish it in a blender, but I’m going to give it another go the next time I pick up basil from the farmers market.
Ohhh is it going to be chimichurri sauce time soon, too?
I will say that I’m on Team Cilantro.
Pesto! Both basil and cilantro.
Do you use the cilantro version on regular pasta or do you put it on Asian noodles like rice noodles?
I use it as a spread on soft tortillas before adding the fillings.
I’m going to make a pepper and onion scarpaccia tomorrow. It’s usually made with zucchini which I don’t care for so I was excited to find this variation recipe. I’m going to toss in banana peppers from the garden too.
https://www.recipesandplaces.com/italian-scarpaccia-bell-pepper-and-onion-recipe/
That looks amazing! Let us know how it turns out.
I will!
Mediterranean pita things. I saw a recipe somewhere and adjusted it to my taste since it originally had greek yogurt and some herb I don’t like.
Pita (or naan) schmeared with guacamole or mashed avocado
sprinkled with feta
diced tomato, cucumber, chicken breast
EAT
It is a nice light, flavorful summer dinner, but still filling.