It’s the middle of summer. So it’s time for salads and grilling and more dinners on the porch. Ordinarily we would have corn and tomatoes from the farm at this point, but since it sounds like produce is so behind, we’ll be waiting for what feels like forever.
Miscellaneous – Black-Eyed Pea Salad with Fennel and Dill
I have been having a weird craving for bean salads lately, and when this one popped up on the NYT home page, I thought it was worth a try. If this was an outright disaster, my next stop was the canned three bean salad from ALDI which is tried and true. I was also just a bit intrigued by the fennel-component.
What we all know: That I pretty much never buy fresh dill.
What we also all know: That I have a container of dried dill that seems to refill itself perpetually like some sort of herbed fountain of youth.
I also cut the prep time on this by using a drained can of black-eyed peas instead of all of that simmering. Another time, maybe. But when I had just gotten home from the cabin and wanted nothing more than to get a few things taken care of and be done with it, this was the best of all possible choices.
Tuesday – Jalapeno Mustard Roast Chicken, Texas Potato Salad and Green Beans with Cilantro Pesto from The Homesick Texan and Guacamole
Jillian came over for dinner and it was the perfect night to kick back on the porch (until a migraine took me down an hour later…LOL).
This was an easy dinner since I already had the marinade pre-made and frozen. All I had to do was chuck that cube into the defrosting chicken and let it work its magic in the fridge.
I skipped the bread and butter pickled jalapeno-situation in the potato salad because while I would actually like to make those sometime, that was certainly NOT happening.
Wednesday – Zucchini Fritters with Soft Fried Eggs
I tore this recipe out from last month’s bon appetit (it’s the only way I’ve found to actually action anything in there) and have been meaning to make it for a few weeks now.
Marcus actioned his first-ever sauce (it was the soy with rice vinegar, sugar and red pepper flakes btw) so that was pretty much a big deal.
If I was going to make this for a party or a group of people, I would probably double or triple the batch since one batch pretty much made…dinner.