Desk dinner 
The upside is we ordered in from a great middle eastern place, (actually Druze, Gazala’s in hell’s kitchen) and work paid for it, i had an excellent fatoosh salad and we shared the foul medammas and babaganoush as well as the vegetarian grape leaves.
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I think the recipe and a picture of the final product would probably suffice for this group.
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We got home late after tennis so quick was the goal. I marinated some green beans, asparagus, and tomatoes in a dijon shallot vinaigrette. Tossed all that into the grill basket and then used the grill to warm up some leftover meatloaf for DH and a few chicken buffalo meatballs for me. The grilled veggies were served over romaine with a bit more vinaigrette. Pinot to drink.
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If my posts violate the site’s terms of service, they should be deleted.
If they don’t, then they should remain as they are.
If you don’t like the content, feel free to ignore them. You can do that, can’t you? It’s not hard.
ETA that if there’s an ignore function on Hungry Onion, please point me to that so that lingua won’t ever have to be offended because she won’t see anything I post going forward.
Never mind. Don’t bother.
Please delete my membership effective immediately.
Those carrots are very pretty!
beautiful potato salad - One of my favorite things in life- but I have been very basic about it lately - some inspiration there!
I have not made dinner all week - life has been all things cherries since sunday - I think I pulled about 30 lbs of cherries off the tree this year - I wish I had a big enough ladder or boom to get the rest but frankly I am not sure I could have handled them - in the last three days cherries have been dried, infused, marinated and canned in liquor and vinegar and juice I also have a few food saver bags of frozen cherries for pie (sometime when I actually feel like making a pie… or looking at a cherry again) they are wonderful fruits but pitting them is a bitch
WFD last night was some balsamic cherries that did not make it back to the jar on toast with homemade raw-milk yoghurt cheese.
I am feeling like a living pintrest page
Tonight I have no idea - probably something very easy I am tired out by these cherries 
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WFD: ~~ Garides Saganaki (Shrimp with Feta and Tomato). Adapted from Food From Many Greek Kitchens by Tessa Kiros.
Raw peeled shrimp, olive oil, scallions, garlic, tinned tomatoes, parsley, S & P, cayenne, cubed feta. Serving this with warmed fresh pitta from the Farmers’ Market.
Also, since today is FM day we’ll cook whatever vegetable George returns with that seems logical. Or maybe not.
Today some of the growers are bringing their first crop of strawberries along with cucumbers, lettuces, tomatoes, herbs and plants. We used to get luscious early June strawberies in VT every year but the corn usually appeared later in the season. The vendors at our FM farm in Western MA where the environment is conducive to early crops. Hope the corn is worthy. Fingers crossed.
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Smoked a side of steelhead trout. Used it to make a fish salad. Served with a shredded lettuce salad with tiny broccoli florets flash panned, pan steamed and added to the salad. Light summery dinner
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No need to be overly sensitive! Please feel free to share what you’re making here, i’m sure people have figured out how to scroll past anything they don’t want to look at.
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Yay, home to make my own late dinner tonight. Just some seared tofu with a quick peanut buttery sauce and some steamed green beans that i topped with lots of cilantro
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I love the series of photographs! That salad looks great. Thank you for sharing!
Offended?
Jeez. I merely suggested that most people on this thread might have seen what cut up potatoes look like.
Deep breaths, SA, deep breaths.
1980s style pasta last night. Sauteed shallots in OO, added some cut up chicken breasts, broccoli, sun dried tomatoes, a bit of stock, a lot of parmesan, and finished with roasted pine nuts and parsley. Easy and really tasty.
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Pizza and beer . There’s going to be a pop up doing pizza at the brewery . Happy Friday .
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Moved into the pad for our final 10 days here in Berlin located in one of our favorite nabes yesterday 
Fried chicken & tater salad WFD.
Tonight it looks as if we might finally try a Turkish restaurant that specializes in home-style food – cheap & delish. It’s been on my list forever, and now that we’re just down the road from the place, there really is no excuse to go.
Happy weekend, y’all.
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WFD: Linguine alle Vongole (Linguine with Clam Sauce). My mother’s recipe, a dish I’ve been eating since I was very young. When fresh shucked little necks are unavailable, as they are tonight, I use canned whole clams in their juices. It could easily be one of my favorite pasta meals.
Extra virgin olive oil, a bit of clarified butter, lots of garlic, chopped fresh Italian parsley, crushed red pepper flakes, a splash of dry white wine,
2 tins of Cento whole clams in their juices. Sea salt and freshly ground black pepper if necessary to balance the flavors. We’ll use 1/2 pound dried linguine.
The trick here is to slowly saute the chopped garlic over low-ish flame till the pieces are a deep golden brown without burning. The oil gets nicely infused with the garlic and adds a lovely sweet backnote I love. If I were using fresh whole clams I’d first steam them in the usual garlic/wine/parsley sauce then proceed as above.
Happy Father’s Day to all who are!
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I am entirely too optimistic. Well, about watermelon anyhow. I made a quick stop for “essentials” at the store - aka this new to me cider pictured (very refreshing and only lightly sweet)- and the produce guy was just then putting out cut wedges of watermelon quarters that looked promising so i bought one. My big plan was basically watermlon for dinner
Well… It tasted just… Pink? Good texture but not an eat chunks and be happy watermelon. Ugh.
So for plan B i cubed some and added in chopped cucumbers, green onion, some fancy olives, edamame, and a bunch of cilantro. Very tasty! (I love the classic version with feta but feta hates me…)
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I have to say impressive . The pop ups have been doing a great job . Wood fired oven @ 900 degrees plus . The dough was sweet with a very slight sour taste . I asked about it . He likes it to slow rise in the fridge for three days . I ordered the four cheese . Simply spotted with a small amount of fresh tomato . The four cheeses topped on that with a little dried oregano and a little fresh basil . Every ingredient had it’s place without over crowding. Cooked in under a minute . Puffy outer crust , buttery cheese with those char bubbles . Uncut and into the box I rushed home to top with the Agostino Recca anchovies I have in the fridge . A bottle of Windy Oaks pinot to go with it . Life can be La dolce vita at times .
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