Tuna Casserole for Fish Friday, with Gruyère, garlic and red onions. What I made was very, very loosely based on this recipe that calls for leeks, garlic, anchovies, olives, lemon juice, parmesan and Gruyère. I omitted the olives, anchovies and leeks due to some food sensitivities. I used canned evaporated milk instead of cream. I used all Gruyère, omitting the parmesan, because I don’t like the parmesan I have on hand. I used German egg noodles instead of regular pasta.
A vegetable stew that was similar to a vegetarian Shchi (Russian cabbage soup) with the bits and bobs left from my garden
Canned pintos with the last of the local field tomatoes, homegrown peppers, garlic, cumin and oregano
Corn on the cob, roasted zucchini.
Lemon meringue pie and pumpkin tarts from the farmers’ market, for the DCs.
