I made a pasta salad with small shells, imitation seafood, lightly cooked spinach, asparagus, and green onion tops. I also made a dressing of Ranch, mayo, celery seed, and dill.
I made maple cornbread to go with the bean soup.
We had a thick bean soup, made with a ham bone and a package of "thirteen beans". I will freeze the rest, for last-minute meals on stormy evenings this summer.
We had chicken kebobs with red peppers and onions, and asparagus, and linguine with parmesan.
I made cookies with mini chocolate chips, white chocolate chips, craisins, coconut, almonds, and walnuts.
Thursday dinner was tuna fish sandwiches on Harvest Grains bread.
Happy Birthday, Sara! I hope you have a wonderful day with many more to come. We miss your posts here. I often see some of your tried and true recipes in my files when I am searching for a new recipe to use. And then I get to thinking about your wonderful gardens and all your birds. Enjoy them all on your special day!
Yesterday I made Maple Sticky Buns, following Susan Reed's recipe for sticky buns, but substituting maple syrup and maple sugar for the white and brown sugar. They are good, but do not have a strong maple flavor.
Dinner was grilled marinated chicken thighs, wild rice, and asparagus.
Our dinner was quesadillas which I made with cheddar cheese, sliced onion, thin slivers of ham, and pineapple-mango salsa.
I used the foccacia I baked this morning as buns for cheddar-wurst hot dogs for dinner. The foaccacia rose extremely high, so it was about 3-4 inches thick. I split the pieces in half, but that was still too much bread. Next time I'll halve the recipe. The flavor was great with the dogs.
Cool temperatures? It is 94* here right now! Hotter tomorrow, with severe thunderstorms forecast for the afternoon, bringing in a cooler front. This is the second weekend this month with 90s, very unusual for Vermont.
I baked foccacia early this morning, topped with Herbes de Provence.
I made a dozen burger buns.
Dinner was grilled salmon, asparagus, and potato salad. This is one of my most favorite meals. Asparagus from the garden will be on the menu almost every night for the next month!
Pizza!
