Smashed Chickpea Salad, Tofu & Bok Choy Stir-Fry, Nectarine, Berry & Jicama Salad w/Honey-Lime Dressing, Glazed Turnips & Carrots, and Broccoli & Rapini w/Lemon & Shallots. Gotta love the CSA box!

The Greek Orthodox church in my town has its annual festival this weekend which is my fave thing about where I live after my delightful neighbors. So I'm eating instead of cooking! (My third fave thing is the Unitarian chili & homemade pie stand at our town day celebration).

I just had a salad of mesclun greens, cuke and goat cheese from the farmer's market, topped with roasted red pepper, blueberries and a Smart Sausage. It was really good!

I have decided the world (particularly the 100-degree bit where I am) needs a cold taco made with pesto and shrimp. I am about to go make it.

Having made chocolate-orange donut muffins today in honor of National Donut Day, there will be no further baking this weekend.

Most probably a Cantonese style lobster stir fry with ginger and scallions, steamed Thai jasmine rice, and a seasonal Chinese vegetable... if i ever get over this cold. Otherwise, it will be chicken soup for me all the way.

Funny, I thought summer didn't officially begin until 6/21...

It has turned a bit cool in NYC, but summer food it is. A pasta with zucchini, lemon, and mint (growing madly on my windowsill) and another attempt at borscht (inspired by the always-combative borscht discussion here) are definites. I know I'll be getting strawberries at the market--maybe a biscuit shortcake? Might just eat them plain.

We made a batch of margaritas and finished the cuban sandwiches from lunch. Prepping and packing for a camping trip to the mountains. Hoping for cooler weather.

Well, even though it is officially summer, much of CA is experiencing unseasonable weather...very cool temperatures, rain, snow, tornadoes. No grilling this weekend:( Making beef Bourgignon on Sunday and lasagna on Monday. Maybe the grill will be fired back up NEXT weekend:)

I've already started- I made spaghetti aglio olio with the first of my chives.

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Sometime this weekend I'll bake another loaf of bread, and I got a big fat steak. I'm considering having that with a nice cucumber salad and some root vegetable, like a carrot gratin or something...

Today, fresh mozzarella, basil and tomato salad using the Brandywines from the garden. Tomorrow, another cold salad with the shrimp, avocado, red onion and more tomatoes. I will be canning tomatoes and making relish with the garden stuff all weekend so the cool food will be a welcome relief from the stove.

Tonight I'm making gado-gado for dinner, with some pan-fried tofu and homemade peanut sauce. Tomorrow, Javanese coconut grilled chicken with steamed rice and stir-fried bok choy. I'm also going to make muesli with hazelnuts for breakfast. And I might have to do some sort of fruit crumble for dessert, too.

Don't know about tomorrow, but today it's vegan spinach and artichoke quiche with a whole wheat crust.

Mark Bittman's Edamame Salad with Steak Bits (this month's Cooking Light), Coffee Cookie Ice Cream for the Birthday Girl, Vanilla-Cinnamon Rhubarb compote, Sweet and Spicy Rhubarb Pickles, Iced Tea and whatever else moves me. School's almost out and I'm in a creative mood!

We're are finally going to have 75 degree weather here in the Puget Sound (first time since last Sept), so it's a big pitcher of Sangria and Copper River Salmon on the grill

I'm making a strawberry and goat cheese salad for lunch with toasted Ramen instead of nuts. (I'm in college and trying to be cheap...:) )We'll see how it works out!

Taking lasagna to my parents' house tomorrow.

Today, it's chicken salad made with the leftovers from my roasted legs earlier this week, on top of my lettuce blend from the farmer's market. I'll pair it with some rosemary or basil lemonade. Haven't decided which.

The weather's gorgeous but I've still got cold weather food in the fridge. :-/ Tonight I'll make ricotta and chard gnocchi, and tomorrow I may just have to buy some salmon for the grill.

Tiramisu. I put my coffee/rum mixture in a spray bottle. Then I laid out my ladyfingers and lightly spritzed them, turned them over and placed them in my pan. Then I spritzed them again. I was able to control better, the amount of liquid in them--better than dunking them (I never figured out the dunking technique!)

I am late to the party this week. I have Laurie Colwin's Fake Tandoori Chicken marinating in the fridge. I plan to make a pizza spaghetti casserole for later in the week, some maple banana bread muffins with my recently purchased maple syrup from Chris Kimball's Two Pigs Farm. And a potluck pasta salad for lunches this week. And maybe some peaches under meringue for dessert.

Friday out for tasty mexican food. Saturday brats on the grill, a vinaigrette potato salad, fresh asparagus from the farmers' market, and the first muskmellon of the season. Yum. Tonight my parents have invited us for dinner so who knows what it will be... I might bring the rest of the cherry merlot granita from last weekend.

bacon, date, feta & caramelized onion pizza that's what!
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caramelized onion, rosemary and tomato focaccia, grilled zucchini and eggplant, homegrown strawberries