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Summer Dinners at Home

June 28, 2012

Now that the June semester is over, I’ve had a bit more time to cook and eat at home. Last night we had a delicious meal on the balcony. We made some chicken and this beet and beet green salad. The salad was amazing. We made a few adjustments to make it a bit simpler. We don’t have a mortar and pestle or spice grinder so we used pre-ground cumin and coriander, and we also left out the dill. I somehow resisted devouring the whole bowl, so we have some leftovers for tonight!

Beets just out of the oven.

Beet greens after washing.

Beet and beet green salad with yogurt sauce.

For lunch this afternoon I finally made this kale, arugula, and lentil salad, which was featured on my friend Emily’s blog (about food and books!) a few months ago. I had some argula and lentils leftover from other dishes, and I harvested some kale from the garden. It was delicious and made for a great lunch- not too heavy but still very filling. I don’t usually think to cook tomatoes, but they were delicious. As usual, I had some feta in the fridge (fantastic feta is one of the best perks of living in Astoria; we get ours here), so I added some to the salad.

First harvest of kale! There are a few different kinds in there.

Kale, arugula, lentil salad with roasted tomatoes, walnuts, and parmesan.

A few nights ago we made a variation on these cajun sauteed shrimp and these vegan biscuits (which I’ve featured here before- they are super quick and easy). We also sauteed green and yellow zucchini and tossed them with fresh basil and mint. This was a new combination, and it was great!

Cajun shrimp, sauteed zucchini with basil and mint, and biscuit.


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