Summer food

I mentioned a few posts back what I’ve been cooking recently and I thought I would post the pictures and add a little commentary. Without further ado, here’s what we’ve been making and eating this summer.

This is some kind of quiche situation that Chris makes with a potato crust. If you’re interested, I can get more information about it and report back. Let me know. I just really hate grating and then dealing with grated potatoes, so I wait until that part is done before I handle the egg/filling part. Anyway, this is great for breakfasts for the week.

Enchiladas! I sometimes roll the tortillas, I sometimes stack the tortillas. You really can’t go wrong. (These broccoli never got cooked, no matter how we tried to cook them…Roast, steam, boil, the remained practically raw each time. It was the strangest thing.)

I haven’t made zucchini boats as much as I’d like this summer, but it’s always a favorite.

This garbanzo chicken is one of my most favorite and easy recipes ever. I think I’ve linked to it before, but it’s worth repeating.

And on Tuesday, we taco.

Big Salad.

There’s a German bakery in walking distance from my office, which has become a weekly problem.

Asian lettuce wraps. They key is doubling the lettuce, which reduces the mess. (Key word: Reduces. They’re still a goddamn mess.)

That’s what we’ve been cooking as of late. What have you got going on in your kitchen? (I was looking at archives from my blog and found a shepherd’s pie with butternut squash topping. That sounds so delightfully autumn. Too bad September is the hottest month in N. California.