What's for Dinner #119 - the Strawberry Edition! - June 2025

[Mr_Happy]

@mariacarmen

those are just some gorgeous noodles!

Thanks!

[mariacarmen (maria ascarrunz)]

omg too weird! two good friends of mine went last night too, had the same meal! They loved it, of course. I adore that place. here’s the review i wrote 3 (gulp) years ago.

Review: Mijoté full of simple surprises

need to go back!

[Saregama]

Cookbook of the Month / Quarter nominations are underway.

Join in if you’d like to cook along together next quarter:

COTM Nominations! (July-Seotember 2025)

It’s nomination time for the next quarter’s COTM. The experiment of moving to a quarterly, rather than monthly, system seems to have been successful. There has definitely been more participation, and at least one of the sources being online seems to have helped a lot. Let’s keep that in mind as we nominate this time, as I think it makes it easier for more people to participate and cook along. I’m still interested in using books too, and open to all suggestions. I’m also interested in author mont…

[medgirl]

Aubergine/eggplant involtini

[GretchenS]

Now that is a labor of love!!

[medgirl]

Thanks! My 17 year old asked me to make it for him. It’s a project that took up most of my afternoon!

[GretchenS]

Yes, I’ll bet it did! But how nice your 17 year old is interested in good food!!

[medgirl]

To be honest, I’m pretty surprised he likes this recipe. He does enjoy a wide variety of food but fruit and vegetables are not his strong suit.

[LindaWhit]

@medgirl

He does enjoy a wide variety of food but fruit and vegetables are not his strong suit.

You just go with the flow and enjoy that he’s branching out!

[backyardchef (matt)]

The Oregon Coast is one of the most beautiful places ever.

[Aubergine]

One of my top favorite dishes; I use the Smitten Kitchen recipe. Even tastes good cold the next day!

[honkman]

Grilled Asparagus and Prosciutto Salad - mixed baby greens and diced prosciutto are combined with a vinaigrette made with olive oil, red wine vinegar, garlic, dijon mustard and chives. Topped with grilled asparagus and served with grilled Italian sausages

[MsBean]

@Desert-Dan

I keep the bag shut with a couple of clothespins.

I use clothespins all the time to keep bags sealed.

[ChristinaM (Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))]

I made Serious Eats’ Sheet-Pan Spiced Cauliflower and Tofu With Ginger Yogurt, which was OK to good. I think it needed a crunchy element such as toasted almonds or sesame seeds and a grain base such as freekeh or bulgur. I pickled my onions because that’s how I roll, and I also seasoned the tofu with sumac, Aleppo pepper, soy sauce, and some cornstarch.

I’m not sure I’d make this again, but it was a great opportunity to use my homemade preserved lemons, which turned out so tasty! I would make the ginger yogurt again with some of that lemon stirred in.

[NJChicaa]

Finally tried the Smitten Kitchen burrata with charred and fresh sugar snap peas. Nothing impressive. I’ll finish the other half of the leftovers but I wouldn’t make it again. https://smittenkitchen.com/2019/06/burrata-with-charred-and-raw-sugar-snap-peas/

[ChristinaM (Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))]

This could be good served with burrata instead of the torn mozz. I really liked the original.

Charred Cherry Tomato and Pepper Salad

[Amandarama (Amanda)]

Chipotle and garlic shrimp quesadillas!

[mariacarmen (maria ascarrunz)]

That looks splendid!

[ottawaoperadiva]

Tonight’s dinner was beef stirfy with vegetables from the Woks of Life. This was the first time I’ve made this recipe and I enjoyed it.

[LindaWhit]

Very simple dinner tonight: a couple of Gorton’s beer-battered fish filets baked in the convection oven, on a lightly toasted Vienna roll with a mayo-seafood sauce-Wickles pickle relish remoulade on the bottom and some caramelized onions and Butter Crunch lettuce on top.

That’s it.