Thank you. He loves to use the mini chopper 
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That sounds good. I may have said this before, but I like those plates. Are they still made?
Tonight’s dinner was stirfried pork with five vegetables which was actually four but tasty nonetheless.
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Dinnerware, right? It’s Wedgwood Edme earthenware. Some I bought when the pattern was still being manufactured. My sister-in-law thrifts it for me now. She finds plates for $3.00 or $5.00, as it was made for a very long time.
Zucchini pizza.
ATK’s crust. Homemade pesto for the sauce. Three kinds of mozz: low-moisture, whole milk, and fresh. Zucchini (grated and wrung). Pickled peppers and parm for passing.
Chopped garden veggies in vinaigrette - with kalamata olives - on the side.
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Leftover chili, nuked before a rehearsal. Good but pretty boring
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Taco Tuesday with carnitas tacos. I also made some pickled vegetables (recipe) and chile salsa (recipe).
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What a beautiful meal.
I would love to know how the bok choy was prepared and seasonings used. Have some in the refrigerator that I need to cook soon.
I think I’ve shared it in this thread or this thread before 
It’s really quite easy, and my PIC always does such a great job with it. We usually add some heat element to it (i.e. bird peppers or spicy Sichuan sauce), but it’s certainly not needed.
ETA, apparently in neither! WUT. It’s this one: https://cooking.nytimes.com/recipes/1017698-baby-bok-choy-with-oyster-sauce?unlocked_article_code=1.EE4.zaWg.vWvkUZa2yf3N&smid=share-url
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A 3 egg quiche, with pancetta, the rest of some asparagus in the crisper sauteed in the pancetta fat, a large handful of sauteed baby spinach to round out the veg, heavy cream, grated Monterey Jack and Pepper Jack cheeses, caramelized onions, dried thyme and s/p, with a Pillsbury crust.
Yum.
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Beautiful crust!
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Pillsbury works pretty well in this type of situation. And no way am I making a homemade crust on a weeknight!
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Keeping it simple tonight with roasted haddock with butter and lemon, potatoes with garlic and green chiles (left over from a couple days ago and repurposed), and steamed green beans. Superfluous cotija cheese and cilantro were added after the pic was taken 
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Our summer go-to. Wagyu beef burgers on the grill with all the usual suspects. Convection-oven fries.
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Seared and roasted pork tenderloin, chimichurri sauce. Cofftc sauteed with onion, jalapeno and red pepper. Little gem, green onion, radish, avocado salad with chipotle ranch dressing.
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I had five of my old coworkers over for dinner tonight. I made gözlemeler, and a friend brought a Turkish-inspired salad he often makes (tomatoes, olives, cukes, feta, dressed with balsamic & oil). He and another friend handled rolling out the dough balls while I stuffed/crimped/cooked.
The gözleme were half-half beef mince and lamb mince and turned out really great - they all liked it and I made enough that they could take 1/2 pie home.
I didn’t tell them in advance that I was also making a butterflied leg of lamb. I seasoned it last night and wrapped it up and today cooked it in the oven for 7 hours at temps around 135-145°F (by messing with the oven calibration, and turning the oven off and on). Super tender. I cooked it to 136°F before unwrapping, resting, and then searing on a super hot skillet outside on the grill burner.
I know it looks more rare than medium rare in the photo, but it was a nice med-rare. Super tender. I cut about 300 g of it super thin sliced and sprinkled with kosher salt, and we passed the plate around the table, sampling it with crackers while I was finishing the 8 pies (2 skillets running at a time, but still, it takes time to do 8).
I sent everyone home with the half-pie mentioned plus about 150 g each of the thin-sliced lamb leg.
Plus, the left all the beer they didn’t drink over here! Score!
Edit - my phone cam must be funky. Not only does the meat not look that “purple”, the pie doesn’t have all that yellow cast to it that the photo shows. Ugh.
Edit - here’s that last ~ pound of leg sliced up. I got the leg, butterflied, at Aldi, by the way. I had a bad experience with their rib racks (went South on me way ahead of the packaging’s indicated sell-by date) but never had a problem with their butterflied legs.
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