A repeat of last week’s Asian beef salad. Boneless, prime ribeye and asparagus on the grill. Spinach greens and scallions with an Asian inspired vinaigrette.
Veggies from the garden.
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Hot diggity 
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A friend dropped off some freshly harvested clams (is harvested the right word?). We had a couple on the half shell but the rest went into a quick sauce of garlic, red onion, chorizo, celery, crushed tomatoes, anchovy paste and white whine. The clams were added in the last few minutes of cooking so they were just barely cooked. I wish I had some kale to toss in but it wasn’t worth going out to get it in today’s downpours.
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Well back to crappy weather starting tomorrow night . Rain . On and off for a week . Enjoying the great weather for the last week . Excellent day fly fishing yesterday.
So ending the week with grilling on the deck .
White tail deer sirloin , with the bag salad . And Bush’s grillin beans. Cheers .
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We had a lot of rain starting late this afternoon. It’s windy and raining very hard now. I took a nap after lunch and the noise from the rain on our roof and skylights woke me. At first I thought DH was running some kind of machine in the house until I swept the cobwebs of sleep away. We had leftover beef stew and mashed potatoes for dinner tonight along with some wonderful squash yeast rolls from a local farm market - heavy on the butter. Comfort food for our crummy weather.
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That looks really good!
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We enjoyed another outstanding dinner at Toscano Ristorante in Bordentown, NJ, including melt in your mouth filet mignon au poivre; lobster mafaldine in pesto sauce; clams casino; pane toscano; creamed spinach carbonara. It all went great with an excellent red blend and cabernet.
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Ahi Tuna was on sale this week, so tonight’s dinner was homemade sushi. My rolls don’t look as pretty as a Sushi restaurant, but they were still enjoyable.
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Vegetable Gulasch with Polenta Nero and Paprika-Oil Sour Creme - The vegetable stew had dried corona beans, tomatoes, carrots, parsnips, yellow pepper, zucchini, cauliflower and parsley cooked in a broth made with fresh tomato water, smoked paprika and tomato paste. Polenta nero doesn’t actually contain any polenta but is made from mashed potatoes carefully cooked with buckwheat flour and potato water and afterwards mixed with parmesan and sautéed shallots
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The May thread is here:
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It was! Even for breakfast. 
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Thanks so much for the turkey chili ingredients list & method, @LindaWhit. I had everything on-hand since I’d roasted a turkey breast half Saturday, served with sweet potatoes and had leftovers of both. I’m sure I used less spice in mine than most would (only 1 tsp of each) but those flavors - chili, cumin, oregano - all combined beautifully. I used a 32 oz can of diced tomatoes and no tomato sauce. This made a big batch of soup - probably 8 -10 servings with the elbow macaroni under the chili.
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You can feed your freezer for later meals! And glad you liked it.
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A post was merged into an existing topic: What’s For Dinner #93 - the Grow Grow Grow Your Garden Edition - May 2023
Regular artichokes by me are called global or also called French artichokes
I’ve seen “globe,” but never “global.”
Oops
How artful!
How did you make out with the pig’s head? I’ve only had it once and it was delicious! Did you bbq it? Any pictures you wish to share? 
Funny story: I was in the Chinese grocery store the day after you posted this picture and a customer at the next cash was paying for a pig’s head. The cashier was trying to fit it in a plastic grocery bag as I was paying for my items. I don’t know if she ever succeeded since I had left by then but it was comical to watch.
