What’s for dinner at the White house? (Week of July 17)

Ok, so it’s a little late coming, but I hold you in suspense no longer.  It was an exciting week on the blog!  On Friday I found out that this humble post on potato salad won a contest put on by America’s Test Kitchen that I entered.  I’m very honored to have been chosen among some great contenders.  Plus I love ATK, so that was flattering.  It was only the second week of the challenge, so you should keep checking it out for some great recipe ideas for some classic dishes.  We’re not cooking salmon this round, but hopefully I’ll jump back in there with another entry later in the summer.

This week’s CSA brought us a DELIGHTFUL sugar baby watermelon, seeds and all!  We also got some sweet peppers, zucchini, kale, mint and cucumbers (that I remember).  We bought more of the cherry tomatoes that we tried last week because they were fantastic and some green beans from another farmer to top it all off.  Lots of veggies made their way into our meals this week, and I can’t say I’m disappointed one bit.

  • Summer vegetable soup with sourdough bread – The soup had asparagus, kale, peas, potatoes, carrots, onion, egg noodles, thyme and a hint of mint.  We weren’t sure about the mint but it really made the soup.  It helped it was super easy.  We enjoyed Chris’ first sourdough loaf from his new starter.  I’m excited to try his rye and some sourdough pancakes soon (hint, hint).
  • Eggplant parmesan and sauteed green beans – We picked up some eggplants at the farmer’s market and breaded it with some panko.  It was really tasty and instead of doing heavy pasta, the green beans lightened it up for a summer meal.
  • Salad with hard boiled eggs – We had plenty for this salad with cucumbers, cherry tomatoes, cheddar, green beans and sweet peppers.
  • Green curry – This had lots of green things! Zucchini, jalapeno, green beans, peas, green peppers and various herbs.  It isn’t usually all that spicy, but this time it had a nice bite.
  • Egg salad and chicken salad sandwiches – We made an absurd amount of these two things tonight for the large group we cook for every once in a while.  Hope they like it!
  • Chicken tortilla pie – We stole some meat from the 5 chickens we roasted for salad to use in this improvised dish.  We’ll use corn tortillas for the crust, fill it with a creamy, spicy chicken concoction and bake it.  It looked good in the cookbook, so I hope our variation lives up to expectations!
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