I’m coming off a week of pure crazy.
Thirteen hour work days powered by espresso and take out dinner. A two and a half year old whose new favorite phrase is “I don’t want to.” A smudge on my camera lens that rendered every photo I took of my vegetables blurry, leaving me with just this shot from the iPhone. Here’s a behind the scenes—I’d say it’s where the magic happens but there has been so little magic lately. Can’t I just find some inspiration soon?
To be honest, I haven’t felt like cooking much. And if I am cooking, it’s most definitely from a recipe source I can trust—one where I don’t need to think but can just follow instructions. Take Julia Child’s Zucchini Tian or Ottolenghi’s Seafood and Fennel Salad.
This weekend, we were invited to barbecues both Friday and Saturday night, so I did zero cooking. But, with the CSA basket full of goodness, I’m psyching myself up for the challenge. Here’s what I’m considering for the week:
Broccoli
- Tahini Roasted Broccoli | Food52
- Broccoli Rubble Farro Salad | Smitten Kitchen
- Creamy Broccoli Salad with Almonds and Raisins | Two Red Bowls
Scallions
Cucumbers
- Mango, Avocado, Cucumber, and Cherry Tomato Salad
- Mexican-Style Gazpacho with Queso Fresco
- Everything Plus Shrimp Summer Salad
New Potatoes
- Everything Plus Shrimp Summer Salad
- Paprika-Spiced Roasted Potato Salad
- Crispy Potatoes with Pesto, Tomatoes, and Burrata | Top With Cinnamon
Summer Squash & Patty Pan Squash
- Stuffed Patty Pan Squash
- Warm Patty Pan Squash and Chickpea Salad
- Summer Squash Pasta with Pesto + Chickpeas | The Year in Food
Tendersweet Cabbage
- Cabbage, Fennel and Pancetta Pasta
- Grilled Cabbage with Anchovy Sauce
- Indian Stir Fried Cabbage and Shrimp
Celery
- Paprika-Spiced Roasted Potato Salad
- Green on Green on Green Smoothie
- Orzo Pilaf with Italian Sausage
Fennel
- Cabbage, Fennel and Pancetta Pasta
- Portabella, Escarole, & Fennel Lasagna with White Sauce | The Leek and the Carrot
- Caramelized Onion and Fennel Tart | Wisconsin From Scratch
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