Look at all the pretty stuff…
- Asian eggplant
- 6 eggs
- watermelon (how cute is that!)
- hydroponic lettuce (fresh lettuce in July?! So cool!)
- dill, sage, and tarragon
- 8 oz. bag of coffee
- 6 ears of corn
- tomatoes (this picture does not do these tomatoes justice – they are so pretty!)
- Ezekiel muffins! (Still my absolute favorite!)
I also ordered some corn from the online store – before it was added to the weekly menu. I ended up with 10 ears total. My favorite corn recipe is “corn off the cob” described here. So I shucked and cut off a bunch of corn Thursday evening. I froze 6 ears worth and cooked 4.
Here’s Thursday’s supper. I forgot to add the summer sausage slices I’d planned. But we decided we didn’t need them b the time we were half way through with our plates. We did scarf down a couple of Ezekiel muffins, though.
The cabbage recipe was a new one for me from Recipezaar called Cabbage for Those Who Dislike Cabbage. We don’t really fall into that camp, but we still liked the recipe.
Friday’s lunch was reheated spaghetti and salad. The leftovers didn’t have much sauce, so I added some leftover basil pesto.
The salad consisted of arugula, red leaf lettuce, beets, carrots, bleu cheese crumbles, and strawberry vinaigrette dressing.
I’m off to a badminton tournament in Athens. I’ll be back soon with some ideas for Asian eggplant.