Homemade pizza's tonight for the Bears game, no cooking tomorrow because there's a food truck social in Chicago we're going to, and on Sunday I'm planning to make the African Peanut Stew that was posted here a few days ago!

The only thing I know I'll be cooking: tonight, soba noodles with garlicky spinach in spicy orange-soy sauce. I threw this dish together one night when the cupboard was bare, and we recently named it "unicorn noodles" --- because the first time I made it, The Fella tweeted "The house smells so delicious, I think my wife must be cooking unicorn."

A big batch of piroshkis (from my late mom's Russian best friend's recipe), and "the milkiest chocolate ice cream in the world" from "Jeni's Splendid Ice Creams." Just started using my ice cream maker and Jeni's book, so excited for this, recipe #2 for me!

Go Bears! I'm making a second batch of gazpacho. I never made it before this week, never even really liked it before, but I finally gave up on finding a recipe to try and just followed some vague instructions from a seller at the farmers market and it was fantastic. Thankfully I remembered to write down what I did so I can repeat it!

I second that Go Bears! I'm also making gazpacho. And an heirloom tomato salad with parmesan crisps and bacon from the newest food network magazine. And probably going to make a peach pie including homemade crust with my brand new kitchen aid!

I'm gonna whip up a batch of chocolate cupcakes with chocolate peanut butter ganache and chocolate cream cheese icing for a baby shower we're going to tomorrow. Completely sinful!!

http://foodforthoughtlinds.blogspot.ca/2012/04/chocolate-cupcakes-with-chocolate.html

Zucchini and chocolate muffins already done (and partially eaten...). Next are lemon & lavender chicken from Rachel Khoo and the lemon frosted lemon cake from Joy Of Baking.

Chocolate zucchini cake from Bon appetite. It's my second of the week! So delicious, and also need to use up all these garden zucchinis.

When school starts up again, things are going to get pretty busy here, so I'm trying to prep some things ahead. Today, I'm baking some whole wheat bread and zucchini bread to freeze, plus I'm going to try chopping a whole head of garlic and freezing it in 1-clove portions for future use. I've also just finished a batch of Toasted Coconut Chocolate Chip cookies for my honey's 200k bike ride tomorrow.

Tonight we're going out for Thai food for dinner; no idea what tomorrow's dinner will be . . . .

blueberry-lemon squares (thanks, kitchn, for the inspiration on that one...), roasted green chile tacos, a chocolate pie, a few other sundry projects, and mixing up a batch of muesli. if that's considered cooking. ;)

I'm making jalapeno popper dip. My friend Danielle made this recipe for a recent housewarming party, and I liked it so much that I'm making it tonight to bring to a birthday party. Like Danielle, I am adding sliced fresh jalapeno to the top of the dish before adding the breadcrumb layer. http://www.bigredkitchen.com/2008/10/jalapeno-popper-dip/

Baanoobaanoo, what do you put in your muesli? I love muesli, especially w/ hot milk on it!

No cooking on friday night because we got fish and chips. Saturday night, Smitten Kitchen baked feta and cherry tomatoes with homemade pita chips, hummus and salad. Tonight we're going to a BBQ so I'm making some beef burgers to take along and a batch of Smitten Kitchen crescent jam and cheese cookies. It's been a very Smitten Kitchen weekend, considering I'm usually a bit shy of new recipes.

Ooh, Digsapony, how can I find the recipe for that baked feta and cherry tomatoes? Sounds like the perfect late-summer recipe. I'm whipping up some homemade pizza with chicken, green peppers & fresh basil, and hopefully a tomato-based recipe or two. So many ripe tomatoes, so little time!

Roasting a chicken tonight with lemon & fresh herbs. Sautéed green beans. Both from a nearby farm.

Also making some homemade mayo for lobster salad this week. My new (too expensive) addiction is lobster salad on top of lightly toasted millet bread.

@cookdp & @howeywan: I mix rolled oats with whole flax seeds, whole chia seeds, sunflower kernels, unsweetened flaked coconut, chopped/slivered nuts (whatever I have around; this time it's almonds), dried chopped fruit of some sort (usually raisins or craisins or apricots), and a dusting of cinnamon and ginger. It's mellow and fragrant and is so, so simple. Enjoy!

A renewed push to stay on budget with food costs (and cut down on waste, did you hear the stats this week? We apparently toss 40% of our food in the US - shameful!) I've made a big batch of granola, a big pot of veggie chili for lunches, and a batch of meatballs we'll have over spaghetti tonight and maybe polenta later this week. Definitely a use-what-you-have-make-what-you-love mindset. Planning on a trip tomorrow to the local grocer (as in, the one that sells stuff from nearby) to get whatever veg abounds to enjoy as sides and in a grain salad. It feels good to be back in the kitchen after the long hot summer made it less than pleasant.

After a week at the beach and many bbqs, I was craving something a little lighter and healthier...I went with avocado toast for breakfast (a favorite healthy snack including avocado, honey, and lemon on toasted bread) and some more roasted thyme tomatoes for lunch before tomato season is over!