I'm taking a chicken skewer recipe from July's Food and Wine and turning it into a pasta salad to bring to a pool party. Here's hoping it turns out alright.

Fava beans (from our CSA) and fennel with pancetta, a bunch of salads, and maybe blueberry bars.

dinner tonight was grilled salmon with a dressing of greek yogurt, garlic, parsley, oregano, basil and chives pureed lemon juice and paired with grilled rainbow carrots and a simple greek salad.

looking forward to making something with all these fresh colorado peaches!

Tonight I'm making Chicken Korma and Vegetable Fritters (Smitten Kitchen recipe); I may make some stir-fried cabbage as well. Draining some yogurt to make Individual Strawberry Cheesecakes. I'm not sure about tomorrow but it's going to have to involve some of these greens from the CSA.

I made some quick garlic-lime hummus, this morning, to eat with grilled chicken, couscous salad and sliced cucumbers, for dinner tonight... I'll also be making pan-fried pork chops, roasted garlic crushed potatoes and green beans for dinner tomorrow...

Earlier today I made the ginger peach oat muffins from Kim Boyce's Good to the Grain cookbook. Tonight it is lamb gyros with cucumbers & tomato and tabouli. Thinking about using the okra and tasso purchased today at the farmer's market for a gumbo tomorrow.

Oh boy oh boy OH BOY! Next weekend, we're hosting the second annual Champagne Jam, my birthday open house (with mimosa bar!), so I'm prepping and freezing everything I can for the all-day buffet. So what's cooking is:

- sweet potato and scallion empanadas, black bean empanadas (both vegan), to serve with guacamole
- biscuits (traditional and vegan), onion jam, tomato jam with smoked paprika, bacon jam. Next weekend, I'll make the rest of the fixin's: artichoke-soy spread, a thick spreadable romesco, and lay them out on a platter of arugula, red onions, tomatoes, and capers. Of course, we'll also have sweet jams: marmalade, blueberry, strawberry-champagne.
- pastry shells and fillings for three chilled quiches: spinach-parmesan, mushroom-scallion, broccoli-cheddar.

Next weekend, I'll make cakes, but otherwise that's it. It's a good simple menu of things that can be made ahead and prepared with minimum fuss, even after I've had a glass or two of bubbly.

Flank Steak fajita bowls on Friday night with a side of pineapple and a cherry pie.
Grilling out with friends Saturday. Not sure what today holds. Perhaps a sausage and broccoli pasta...

I cooked a lemony shrimp rice salad, roasted chicken from Zuni Cafe, lemon spaghetti by Giada and a green bean salad with shallots and capers.