You guys. I've started cooking. And I've liked it. I don't even know who I am anymore.
Raj started internship along with all of the other brand new doctors in the nation on Friday, July 1. Which meant I officially took over cooking duties then. Raj had done the CSA pick up the Tuesday before and had chosen produce specifically for some recipes he'd already picked. So I didn't even have to decide what to make. Easing into this cooking bit.
Of the two things I'd be making, I have to admit, I was more excited about the first. I think you'll see why from the name: Champagne Melon Peach Soup. Pretty easy. Chop up some cantaloupe, puree with some peaches (Which you'd have to chop if you, unlike me, were using fresh peaches. Raj moved in with a literal case of canned peaches, so mine were pre-chopped.) and serve with a spash of champagne and fresh mint. Et voila.
The website suggested it as a dessert, but really it's more of a drink. It's cold and refreshing and summery. And I'd rather have my champagne with orange juice or straight. So I probably won't be making this again.
The other part of my dinner was something called Zucchini Pie. This recipe came from the website of our CSA, which I realized when Sharon asked whether they were paying me for all of their publicity, I have never actually named. So it's a good thing they weren't because they sure wouldn't have been getting their money's worth. Anyway, it's called Norman's Farm (not, as I always, always type into Google, "Norman Farms") and here's the recipe.
You guys. This stuff was amazing. We ate almost the entire pan (pie-pan-sized) on Friday night. Leaving us with a little bit for lunch on Saturday, which obviously needed to be supplemented with some thick cut bacon in order to constitute an entire meal.
I thought since it had been Raj's first day as an intern, I'd set the table all nice and even perhaps look presentable myself when he got home. One out of two's not bad:
Yeah, I was in the shower when he got home, so I did the no make up, hair dry on its own bit as per usual so we could proceed with the eating. The lemon and lime are for the corn (we had a half of each left over from other stuff.) Not pictured: chili powder for Raj's corn.
I would (and will) make zucchini pie again and again. If only to huff the parmesan fumes as I grate it into this. Which brings us to my Sunday cooking endeavor, Lemon Pasta Primavera, recipe courtesy of Alisa over at What Would Betty Do? I used more fresh parmesan and the vegetables we had around, namely zucchini, green beans, carrots and tomatoes. I really ought to have taken a picture for you, because instead of spaghetti or other long pasta, I used the box o' random leftover pasta we had, which was half shells, half Easter pasta. So in addition to the green, orange and red of the vegetables, our pasta got an extra shot of color from the multi-colored pasta Easter eggs.
I will definitely be making this again, as it's a good way to use up extra produce and also, I'm thoroughly in love with the lemon-parmasan flavor combo. As evidenced by tonight's selection, Sausage, Chard & Lemon Lasagna. I found it by clicking through when Gastronome Tart was Typepad's featured blog one day. I think you should just look at the pictures there, because the one I took doesn't make it look appetizing. And it really, really is. I hadn't ever had chard before, but I see more of it in my future.
(Short digression: When I told Katie that I planned to make chard lasagna, she heard charred lasagna and wondered A) How I was going to do that without a grill and B) Why I'd want to burn perfectly good lasagna. While I wouldn't put it past me to accidentally wind up with blackened lasagna at some point, today's came out quite nicely.)
I didn't make the garlic bread also in that post. Instead I made caprese, where by "made caprese" I mean "chopped some tomatoes and some basil and arranged them with some pre-sliced mozzarella".
There is, I am sad to report, no pie. We've had a steady stream of pie around here for over a month. I suggested to Raj that perhaps the time had come to step away from the pie. He found my suggestion completely ludicrous. All the same, this week's blackberries will be eaten without the benefit of sugar and pie crust. (That said, the blackberry pie recipe I use and highly recommend is here.)
And after all of this, I'm cooking again tomorrow! When will it end???
Well. I go back to work for Close Up on Sunday, so it'll at least go on hiatus as of Saturday. I'm happy though to report that What I Did on My Week of Summer Vacation has included actually enjoying cooking. Now, once I have a job to go to all day, well that remains to be seen...