We made it….shrimp and a rose.
Its time to have some cucs and i had no idea what to do with them plus an heirloom that was ready…so they got plated..a little salt on the cucs and a drizzly of sherry vinegar for the lot.
And an excellent go cheese we have missed for months from a local farm. Goat cheese idyllwild from Drakes Family Farm. This cheese is an old world Portuguese recipe.
I, again, made a grapefruit juice/grapefruitcello/grapefruit sparkling water cocktail in my Tom of Finland glasses
I made green beans to simmer several hours ago—-using my own blend low sodium chickenless chicken broth.
Fried up some leftover baled mac and cheese slices
And we had some new brand of gluten free dinner rolls that were absolutely perfect
Day 99 worked out well
This was another idea that developed based off my need to use up the cucumbers i have on hand, however, no cucumbers are anywhere on the menu….
I started with the white bbq sauce straight outta southern living magazine
Next came the greens slow cooking for hours
Followed by a baked mac and cheese ready for the oven.
It all came together:-) with a grapefruit cocktail (from my grapefruit) mixed with my homemade grapefruitcello?
And the whole things came together
I defrosted some tilapia loin yesterday on accident so its getting used today. What to make, what to make…
First inspiration was refried black beans—i was home today so that was perfect. Alas, i have none, but i have a bounty of lentils. True to form those google searched resulted in a mexican inspired lentil salad.
We had mexican corn and zucchini
And a spice rubbed tilapia loin
And of course…margarita—-with our home grown grapefuit juice
The summer is for zucchini right? I had it in my head to try the black eyed peas with hot sauce vinaigrette….
But i didn’t know what to make with it. I was trying to think south but got stuck at the southwest and settled on zucchini/corn tacos since I have fresh corn on hand that needed used.
It all worked out nicely along with a marg to wash it down.
Tonight was straightforward….a frozen risotto, sautéed onion, zucchini, olives, mushroom, pepper, an avocado and orange roughy….and a nice prosecco!
I have leftover orzo and it became patties
The orzo had leftover garlic scape pesto.
I also made personal free form meatloaves from light life plant based meat,
And pesto rubbed roasted veggies
What to do with the scapes before they go bad!?! Tonight i opted for a garlic scape pesto
Some gluten free orzo
And some orange roughy
And heres our meal
Stuffed pepper and poached cod mixed with the leftover potatoes from the fish tacos.
Feta and cucs and tomatoes oh my!
So i got a box of garlic scapes
Tonight we did all veggie with lemon cucs
Tomatoes with feta and basil
Roasted scapes and onions
Roasted romanesco and onions