So I’m rocking the summer series here. Our vacation (on which I did NOT cook) threw me off, and the farm’s getting hit with a terrible hail storm threw me off further. Miraculously, we are still receiving food from the farm, so here are some more of our summer meals (though no longer neatly organized by day.) Click here for week 1, week 2 and week 3.
Martha Stewart’s Eggplant Parmesan. My husband LOVES eggplant parm and swears that this recipe (neatly printed and left on the counter for all to see) wasn’t the world’s biggest hint. We had some gorgeous eggplants* from the farm, and I used two of them for this.
Lest you think my children are into my cooking, here’s what my daughter texted to my husband as I was making it:
No photo of the actual meal, though it was good (and pretty healthy, since it was baked instead of fried and I went light on the cheese.)
Pork* Carnitas Tacos with pickled onions* and cojita cheese. These are always a hit, and sometimes (if I pack some of the meat away for the freezer) we have leftovers for a second meal later. Nothing like freezer meals for making the afternoon go better around here!
Whole Roast Chicken with Lemony Broccoli (I used zucchini* and patty pan squash* because that’s what we had, but I’m sure broccoli would be delicious.)
And then with the leftover chicken, I made a pasta salad with chicken, grape tomatoes*, green beans and a mustard-basil vinaigrette. (For the vinaigrette, I mix 2 tsp Dijon mustard, 2 tsp honey, half a teaspoon each of salt and pepper, 1 tsp fresh basil, chopped finely, 1/4 cup evoo and 3 tbsp red wine vinegar.)
Smitten Kitchen just posted a recipe for Eggplant Parmesan Melts– I haven’t made them yet, but I do have one more eggplant* waiting to be used. (Don’t tell my daughter!)