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!
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
Before covid life we had mexican every friday…our eating in ritual has continued that. I just make the margs myself!
Tonight was potato tacos
With mashed potato and cumin
Some chipotle black beans
Pico de gallo
Cotija
spicy sauerkraut
finished beans
Tacos
fixins
margs
my plate 😉
…to make eggs. Then i said, breakfast for dinner. Then i said sauerkraut and eggs. I googled that and actually found recipes but it led me to kimchi and eggs…..which ended up as kimchi pancake. Am i the only one that falls down that recipe rabbit hole?
So we had kimchi pancake
It was my first try so by no means perfect but this tasted YUM!
I googled korean squash and found something resembling this
I wanted something fresh so i grabbed an heirloom tomato and made a quick dressing of lime ponzu and mayo…it worked
I have never ever made poached scallops before. I never thought of it until yesterday when I said, what can I do with the scallops? So I googled poached scallops and discovered that I wasn’t as innovative as I presumed.
The scallops we poached in a chardonnay, butter, olive oil and water liquid for like 2 minute. Removed from heat for 10. Then scallops were removed and the liquid was reduced to make a sauce and thicken with a little gluten free baking mix.
I had some squash so I made my lifelong goto squash cooked in onions, tomato and italian seasoning.
And a little bit of store bought rice with veggies
It worked.
I pretty much finished the leftover pimiento cheese all on my own this afternoon.
For dinner..:
Leftover green tomatoes
Shrimp and cod in tomato with corn and squash
And..tomato sandwich.
Now that i wrote it out….i realize it was tomato, tomato, tomato….
I was inspired today to make corn and crab cakes…because i had green tomatoes…so i also made some pimiento cheese as an appy.
While we snack on that, im attempting green tomatoes in the air fryer…
I also made crab cakes in the air fryer
With some dilled cucs
It was a nice project!!!!
We have cooked at home for 83 days straight since Los Angeles started the safer at home order and cancelled my birthday plans thanks to Covid 19. We have had a lot of lunch time delivery at work, but dinner has been all me–we have nowhere else to go!
Fridays are supposed to be margarita night and in a pre covid world it was always mexican and ive tried to somewhat maintain that at home. This week i had a cauliflower sitting here so I rubbed it with cumin, chili powder, and olive oil and served it with a home made crema.
I had half a cabbage that needed used so we have a slaw with salsa, cumin, vinegar and oil.
And i needed one more thing so i have a corn and chipotle salad
Topped off with a margarita!
And that was day 83.
Brian and Jim Eat 