We had tilapia with roasted brussels sprouts, summer squash, zucchini, sweet red pepper, and onions. The veggies had a light drizzle of olive oil, maple syrup, and sprinkle of flaky sea salt.
Our dinner tonight was bulgogi and broccoli on rice, with fresh green beans from the planter on the deck.
I made 2 loaves of BakerAunt's recipe for Mostly Whole Wheat Maple Butternut bread. And we sliced into a cooled loaf for egg salad sandwiches for dinner.
Interesting article. I love parsnips. I no longer grow them in my garden, but when I did we left them all winter, covered with some mulch. We could pull back the mulch and dig up a few for dinner all winter long. We did have to dig all of them by mid-spring or the rain on the thawed ground would rot them. I usually roast them with winter squash, carrots, white and sweet potatoes, onion - all drizzled with a little oil and maple syrup.
Leftovers for me -- chicken thigh, bean salad, and a serving of the cavitappi-veggie salad I made for my husband to take to a potluck.
I baked 2 dozen onion-wild rice rolls from Peter Reinhart's recipe.
Dinner tonight was roasted chicken thighs, squash, and wild rice.
I just put a big pan of lasagna in the oven - we'll have leftovers in the freezer for a few weeks.
I made cauliflower soup from a cauliflower in the garden, and we picked up arepas at a pumpkin festival.
We had cheesesteaks for dinner.
This morning I made an apple pie for my husband, and apple-cinnamon muffins for myself. Soon, I will start pizza dough for our dinner pizza tonight.
I made a sheetpan shrimp and veggie dish, using a garlic and rosemary seasoning packet I bought at Stonewall Kitchen. I finally figured out how to do this in my Breville countertop oven! I cut up the veggies and drizzled them with olive oil and sprinkled half the seasoning packet over them before tossing. I cooked it at 400* under the "Roast" option, with convection. I roasted the veggies for 10 minutes, and then added the shrimp for another 5 minutes. So delicious! I used the last of my garden zucchini and a sweet pepper, plus a yellow squash, brussels sprouts, baby carrots, and onion.
Joan, I'm debating dinner tomorrow night - salmon or a sheet pan shrimp concoction. With high temps predicted, it will most likely be salmon on the grill. Tonight we had burgers.
I mad two loaves of rye bread today.
BakerAunt -- I replace some or most of the AP or Rye or Pumpernickel flour with First Clear. I rarely follow a rye recipe exactly - I just grab whatever comes to mind off my pantry shelf. I also don't measure exactly, and usually need to adjust either the liquid or the flour as it is mixing in my bread machine. I never use just a tablespoon or so, it's usually about a cup. I was surprised to see that you would be using only 2 tablespoons! I have a loaf in the abm right now, based loosely on the KAF Caraway Rye recipe. I almost always use pickle juice (not today, it's all in the recently canned jars of pickles!) and onion, caraway seeds, dill seeds, mustard seeds.
