Thanks!
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stuffed peppers and tomatoes
focaccia https://www.kingarthurbaking.com/recipes/big-and-bubbly-focaccia-recipe
Swiss chard fritters /farçous
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Shepherds purse and tofu. Served cold with some warm rice. Real satisfying. Seasoned with soy, white pepper, sesame oil, and a little sugar
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Love a good Nicoise, yours looks lovely! When Bistro Jolie was open they had a great version with yummy sun-dried tomatoes that I would love to try and recreate sometime.
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Tortellini alla Ratatouille - ratatouille-like ragu is made with fennel, eggplant, onion, tomatoes, tomato paste, rosemary, basil and some vegetable broth. Mixed with some fresh tortellini and finished with some parmesan
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thank you!
That Niçoise with sun dried tomatoes sounds good.
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vegetarian pizza with mushrooms, onion, red pepper and Greek green olives, baked at 475 F for 14 minutes, middle rack.
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Another in the continuing series - Stuff on toast. In this case the bread is (delicious) from @paranoidgarliclover and fried in butter, topped with eggs cooked with shallots and some stinky fontina, fresh basil and an árbol salsa
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Not really home cooking, but camp cooking on a kayaking trip to Yellowstone Lake. The first night was my birthday so I made steak frites for everyone.
Pics from Greg Von Doerston. Always nice to have a professional photographer on a wilderness trip.
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Very cool!!
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A recent dinner out made me want to try patatas Bravas at home! They came out so good! Brava sauce was made with fresh cayenne peppers from the farmers market and spicy espelette from Boonsville farms. Alioli was actually a Ducasse aioli recipe I tweaked (forgive me) lol now I just have to figure out how to use all the extra sauces
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Enjoy the nature!
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they look amazing. bravo!
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I got some Kirkland Vanilla Ice Cream, and frozen strawberries and blueberries.
I love the fruits, though the Ice Cream wasn’t as refreshing as I thought during this heat wave season. It was sweet treat though.
I could use some ideas for some refreshing treats.
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Hi @aaqjr - Your beans look creamy and delicious. What’s the dark, wicked looking salsa on top? Thanks.
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I made some salsa macha! Or maybe half way between a chile crunch and salsa macha I’m always tweaking it
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Nice save with semifreezing trick. 
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