This post contains affiliate links. Thanks for supporting Relishments!
2 weeks ago, I spent over 40 hours in Worcester completing training for a class I’ll teach this coming year. It was an incredible week, but so jam-packed that I accomplished nothing else during the week (despite my best intentions). I arrived home Friday evening, but
But it’s all good. This week I finally checked some new cookbooks out of the library. I also canned this season’s batch of pickles, started prepping for the return to school in the fall, made progress on my online summer courses (why did I sign up for two???) and had so much fun with my daughter.
New to my self-imposed “Summer Cookbook Quest”? Read about it here!
The Pick Ups
green bell pepper, eggplant, kale, green beans, purple bell pepper, watermelon, tomatoes, peppers, zucchini, collards, fennel
The Plan
Tabbouleh (adapted from How to Cook Everything Vegetarian by Mark Bittman) and sauteed chicken breast
Spicy Zucchini Nuggets with Honey-Chipotle Ketchup — from Seriously Delish by Jessica Merchant (yes, I made these earlier this summer. They’re so good!)
tacos and green beans
Greek Grilled Eggplant Steaks — from The Pioneer Woman Cooks: Come and Get It by Ree Drummond
Ploughman’s Snack — from The Homemade Kitchen by Alana Chernila
- pepper, carrot and celery sticks
- canned smoked oysters
- sliced mozzarella and cheddar cheese
- crackers
- kalamata olives
Four-Vegetable Latkes — from The Vegetarian Meat and Potatoes Cookbook by Robin Robertson with eggs
Chickpea “Crab Cakes” — from The Meat Lover’s Meatless Cookbook by Kim O’Donnel , wrapped in collard greens
Lunches and Snacks
leftover tabbouleh
caprese salads
collard greens wraps filled with tuna fish and celery
watermelon
kale chips
