Home › Forums › Cooking — (other than baking) › What are you Cooking the Week of May 31, 2026?
RiversideLen.I had another tomato sandwich with yogurt.
Thursday's dinner was leftover roasted potato chunks, more of the pork tenderloin, microwaved fresh broccoli, and applesauce from the freezer.
When you mention your tomato sandwiches Joan, I find myself eagerly anticipating tomato season here, which given the weather we have had, and also getting our own tomatoes in late, is not going to happen for a while.
For dinner tonight (and several more) I had a farro salad I made from NY Times. It's an artichoke and olive farro salad that I adapted after reading the comments. I'm quite pleased with the result.
It called for jarred marinated artichokes which I don't like, so I made my own lemon marinated hearts from a can - it's a recipe I found on ciaoflorentina.com a few years ago and have made a couple of times. I used lemon juice instead of red wine vinegar, goat cheese in place of feta, and added a drained can of mandarin oranges to balance the acidity. The recipe also had Kalamata olives and red onion. I added thyme and oregano (both in the artichokes) instead of dill and chives. I served over a bed of spinach and arugula.
Coconut shrimp with mustard orange marmalade sauce.
That sounds very good, Kimbob.
We had the last of the pizza and a nice salad. So far, we can get good greens at the farmers market.
I also made yogurt today.
I made a small pizza, sausage, red bell pepper and mushrooms.
