I am back from a long and lovely vacation, and doing some catch up here. This post in particular is long overdue!
Maybe this is what happens after 10 days of indulgence, but I don’t remember August being a terribly inspired month of cooking for me. My attention was definitely focused on finalizing last minute details for our trip, and making sure that we didn’t end up with a mountain of food in our fridge just before we left.
I have so much to say about our travels. We went to Amsterdam, Brussels, Bruges and Ghent. I’m still collecting my notes and thinking about how I want to write about eating while traveling, so that will come later.
Here’s are the recipes I tried in August:
By Alison Roman for the New York Times
At the time, I was dealing with an abundance of zucchini. I needed a recipe that used quite a bit, but that also didn’t feel like we were eating yet another summer squash recipe. This hit the spot.
It was quite good, too. It is exactly as described, classic.
From Love & Lemons
I absolutely love this recipe. It’s one I turn to regularly, especially for weeknight cooking.
I always make extra chickpeas, too, because they are delicious and so versatile – I’ve used them in salads, burrito bowls and tacos, as well!
By Julia Moskin for the New York Times
Neither me nor my partner are crazy about mushrooms, but we received a bunch of them in our Misfit box. I certainly wasn’t going to let them go to waste, so I found this recipe, and decided to give it a try.
Unfortunately, I didn’t much care for it. It was just too much dill for me, and the pear seemed out of place. I don’t think it complimented the other flavors in the dish.
On the other hand, I walked away with some useful techniques. Making a pesto-type sauce, and then mixing it into the warm grains is a fantastic idea that I will certainly use again.
From Smitten Kitchen
This was another recipe found out of necessity. We had a few peaches left that were starting to turn, and I’m on a mission not to waste food. Poor me, I was forced to make this very easy, especially scrumptious dessert.
It’s the perfect thing when you want a pie-like treat, but without the fuss of making a crust.