maison rustique Posted September 1 Share Posted September 1 I wish I would inherit one!! Quote Link to comment Share on other sites More sharing options...
StephanieL Posted September 3 Share Posted September 3 Butternut squash and ricotta ravioli purchased at the farmer's market, with a homemade pesto of pumpkin seeds, fresh thyme, garlic, and pumpkin seed oil. 1 Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted September 9 Share Posted September 9 Went to an event this evening, made no plans for food, had some kielbasa in the fridge. Could I just eat it with some bread and salad? No, had to slice it and sear it and make little cucumber pedestals, because who wouldn't? 1 Quote Link to comment Share on other sites More sharing options...
maison rustique Posted September 9 Share Posted September 9 I'd have used pickles, but then I'm still on my salty pickley kick. 😃 Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted September 9 Share Posted September 9 Good idea, but I need to go shopping. Quote Link to comment Share on other sites More sharing options...
MitchW Posted September 12 Share Posted September 12 Fresh wild Alaskan king salmon, slow roasted in the steam oven, with some La Boîte Lula sprinkled atop. Salmon had also bee pre-salted and rested the day before. Basmati rice pilaf. Sauté of fresh corn, zucchini, onions, and tomatoes. 2 Quote Link to comment Share on other sites More sharing options...
splinky Posted September 12 Share Posted September 12 14 minutes ago, MitchW said: Fresh wild Alaskan king salmon, slow roasted in the steam oven, with some La Boîte Lula sprinkled atop. Salmon had also bee pre-salted and rested the day before. Basmati rice pilaf. Sauté of fresh corn, zucchini, onions, and tomatoes. i've gotten some really nice corn this summer 1 Quote Link to comment Share on other sites More sharing options...
Evelyn Posted September 13 Share Posted September 13 I love the Lula on salmon. I usually put the Lula on the flesh. And have the skin lightly brushed with soy up. Broiled for crispy skin. 1 Quote Link to comment Share on other sites More sharing options...
bloviatrix Posted September 14 Share Posted September 14 (edited) End of summer dinner - corn chowder, tuna and salmon nigiri, a salad of pole beans, corn, and sungolds, pasta with eggplant. A Cypriot wine from a grape called Xynisteri. All of the produce was purchased at the greenmarket earlier in the morning. I love eating this way. Edited September 14 by bloviatrix 2 Quote Link to comment Share on other sites More sharing options...
StephanieL Posted September 14 Share Posted September 14 We had a bumper crop of cherry tomatoes this year, so N made a kind of galette, with the tomatoes and a combination of gruyere and fresh mozzarella. The crust had fresh thyme, lemon zest, and Parmesan in it. 2 Quote Link to comment Share on other sites More sharing options...
maison rustique Posted September 15 Share Posted September 15 Hot weather salad for supper. Spinach, bacon, blueberries, red onion, goat cheese. 1 Quote Link to comment Share on other sites More sharing options...
small h Posted September 16 Author Share Posted September 16 I haven’t cooked in a while. This is mostly reheating, but it was still pretty good. Rice, beans, salsa, fried egg. Homegrown cuke, tomato, cilantro. 1 Quote Link to comment Share on other sites More sharing options...
small h Posted September 17 Author Share Posted September 17 This isn't really cooking either. Let's call it tuna nicoise adjacent. Quote Link to comment Share on other sites More sharing options...
maison rustique Posted September 17 Share Posted September 17 BST (spinach instead of lettuce) served with salt & vinegar chips. Quote Link to comment Share on other sites More sharing options...
MitchW Posted September 19 Share Posted September 19 Setaro Maccheroncini Rigati with broccoli cooked into a sauce-like consistency, garlic, feta, Kalamata olives, parmesan, black pepper and parsley. 1 Quote Link to comment Share on other sites More sharing options...
StephanieL Posted September 19 Share Posted September 19 RG cassoulet beans and various roasted vegetables, baked in a cast-iron skillet with a tomato sauce and topped with mozzarella. Peaches & cream pie from a local restaurant for dessert. 1 Quote Link to comment Share on other sites More sharing options...
maison rustique Posted September 22 Share Posted September 22 A month or so, my sister gave me 3 tins of fish meals that she'd bought to have for her lunches at work. She said they were good, but she was getting tired of them. I have lots of tomatoes, so tonight for a light supper, I had this salmon over a home-grown tomato and spinach. I sprinkled the tomato generously with Omnivore Limone salt blend. 1 Quote Link to comment Share on other sites More sharing options...
StephanieL Posted September 26 Share Posted September 26 Spinach-cheese ravioli (purchased) with homemade puttanesca sauce. 1 Quote Link to comment Share on other sites More sharing options...
small h Posted September 28 Author Share Posted September 28 Two pizzas, alike in dignity, except one is too dark. 1 Quote Link to comment Share on other sites More sharing options...
StephanieL Posted September 29 Share Posted September 29 (edited) This NY Times recipe for salmon with a horseradish-tarragon sauce. I used Greek yogurt instead of sour cream (per the recipe) because that's what I had on hand, threw in a golden beet along with the potatoes, and substituted steelhead trout for the salmon because my fishmonger had large fillets of trout and only smaller salmon steaks. The recipe specifies skinless fish and I forgot to ask them to take the skin off; alas, the skin does not get crispy with this baking method (hence the caveat). Prepared horseradish in a jar always puts me in a Passover state of mind, no matter what time of year. Edited September 29 by StephanieL Quote Link to comment Share on other sites More sharing options...
small h Posted September 29 Author Share Posted September 29 Ooh, I'm gonna make this. I just have to dig up my horseradish plant and cut off some root. Quote Link to comment Share on other sites More sharing options...
MitchW Posted September 29 Share Posted September 29 With apéritifs the other night (followed by pasta of some sort): Pa amb tomàquet, with Lomo Iberico and Chorizo Iberico. Quote Link to comment Share on other sites More sharing options...
maison rustique Posted September 30 Share Posted September 30 1 Quote Link to comment Share on other sites More sharing options...
StephanieL Posted September 30 Share Posted September 30 (edited) On 9/29/2025 at 11:56 AM, small h said: Ooh, I'm gonna make this. I just have to dig up my horseradish plant and cut off some root. The recipe specifically calls for prepared horseradish, so make adjustments for fresh accordingly. Edited October 1 by StephanieL Quote Link to comment Share on other sites More sharing options...
small h Posted October 1 Author Share Posted October 1 Noted. But I like a lotta horseradish heat. 1 Quote Link to comment Share on other sites More sharing options...
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