Grilled pork brochette and roasted potatoes, red peppers and courgettes , a dab of garlic sauce on the side.
Super duper hot and humid here, and it’s supposed to continue all week (not complaining)
Pork was marinated in lemon juice and zest/EVOO/fresh garlic/oregano/ Spanish paprika//hot sauce and S&P.
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Thank you 
They are both lovebugs 
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Lovely seasonal eats!
I can’t wait 'til we get it together to go to the actual local farmers market instead of hauling everything up from the city.
Mapo tofu (ground turkey, changed up my meal plan and didn’t want to deal with defrosting pork), brown rice, and garden chard with garlic, soy sauce, and sesame oil. I will admit, we’re edging toward burnout on chard.
My kiddo is a great tofu lover 
but wasn’t into 99% lean ground turkey, or the brown rice. I understand. Still good.
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We are now in the throes of the heat wave everyone else has been getting so salad days are here again. I was going to have a salmon kale salad for dinner tonight to eat up some of the kale I got in my CSA last Thursday however I don’t have any salmon fillets left in my freezer stash. I paid a visit to the fish monger and grocery store yesterday afternoon when I was shopping and I’m not interested in getting a larger fish fillet this week since I’m planning on a trip to Costco next week and I’d like to see what kind of fresh fish they have before I stock up. So tonight I had a plain old kale salad with yellow pepper, avocado, sundried tomatoes, cranberries, and sunflower sprouts.
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I recognize my ratio of meat: tofu is inverted! Should have bought more tofu.
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We saw mainly the differences when we used a wok and put max heat on it at both different stove types
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Yes… there was one youtuber that commented he warped a carbon steel pan when he took his induction cooktop to the highest setting. So he no longer uses setting number 10 and 9 is the highest he will go.
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Polar slices with a lid on with a bit of water mid-way plus lid on/off and I’ve gotten pretty well caramelized onions in about 45 mins.
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Love me, love me, love me Gift Links. Muchas grassiest!
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Pizza night. Homemade marinara, parm, fresh basil, low-moisture mozz, fresh mozz, Boar’s Head pepperoni, and black olives. Pickled peppers, more parm, and chili flakes for finishing.
Baked in a 550-degree convection oven, pre-heated with stone for an hour. Parchment and peel to launch. 9 minutes to bake.
Garden greens in vinaigrette to go with.
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great pie!
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Thank you!
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Two Pizzas. These were last minute, and this time I used Brian Lagerstrom’s "1 hour pizza" dough recipe. Plus I added about 7 grams of molasses to his recipe, which I like and which makes the dough taste a bit more like some pizzeria chain doughs (in particular I think the molasses makes it taste a lot like Mellow Mushroom’s crust).
One had very thin sliced sweet half-pickles in it, which turned out to be a mistake (only I liked it; no one else did). Both had sauteed mushrooms and caramelized onions, shredded mozz and fresh mozz torn pieces, sun dried tomatoes, and the “cup” style pepperoni.
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What dough recipe did you use ?
This is ATK’s pizza dough. I’ve long been a fan of Lahey’s and Roberta’s, but have recently added this one to my repertoire. It uses a little more sugar than I’m used to (still on the fence about that), but I like that it uses bread flour. In any case, as with it’s predecessors, I give it an overnight ferment at room temp, a few stretch and folds the next day before balling, and then 36 hours chilled ferment in the fridge. Personally, I think the handling (long ferment, etc.) is more important than the recipe itself. The recipe is behind a paywall. If you want the deets and can’t access, let me know, and I’ll be happy to DM.
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Sockeye salmon with a maple syrup, soy, mustard glaze, asparagus. Little Gem, red onion, cuke, tomato, garbanzo bean salad, creamy Greek dressing. Dessert will be gouda, baguette and tawny port.
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Like your pizza .
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