1. Leftover Night
2. basic grilled chicken w/ Pasta Ponza
3. Grilled Balsamic Chicken w/ More Than Salad
4. Grilled Skirt Steak w/ Chimichurri w/ Cartofi Aburiti
5. Waikiki Meatballs w/ rice
6. Teriyaki Glazed Salmon with Cucumber-Green Onion Relish w/ rice
7. Baked Italian Chicken w/ Pasta with Sicilian Green Tomato Sauce
Lunch: Gazpacho, Tuna Salad, Fresh Cheese, Zucchini Bread
Storage: Roasted Tomatoes, Caribbean Curry Powder
There is a chance that I am biting off more than I can chew this week, no pun intended. I went a bit crazy at the market and then had to figure out ways to use everything up. This is the story of my life during tomato season. Someday, I might learn, but they’re just so pretty and colorful and I can’t resist their siren call!!
Anyway… I’ve got a lot of cooking planned around using up local foods. I’ve already roasted tomatoes for the freezer, they’re just waiting to cool down for chopping. I’m out of Caribbean Curry Powder and I want to make some to send to some friends as a gift, so I’ve got to make more of that for the food stores as well.
Infinite tomatoes, zucchini and cucumbers will be used up in Gazpacho (which can be frozen) and Zucchini Bread. I’m going to hard boil a dozen of the eggs in my fridge for various lunch usage which will include Tuna Salad the way my mom makes it. (Note to self: Ask mom how she makes her tuna salad.) I’m also tip-toeing into the realm of cheese making and making my second batch of fresh cheese in the slow cooker. I’ve done one batch already, but wanted to make a second batch before I posted a recipe.
Then there are more cucumbers, more tomatoes, potatoes, onions, and bell peppers to use. Aaaaaah! Lots of delicious food to cook this week!