Leftovet eggplant parm & salad for me.

Enjoy!

I've been experimenting with oven baked crispy onions, and went a little further today trying mushrooms. Both turned out okay, but I'm still seeking a better result.

Leftover peach cobbler and ice cream.

It’s been a stunning week of beautiful weather in the Catskill Mountains. Here’s tonight’s menu.

Appetizer
Fresh zucchini flowers coated with a flour-based batter then pan-fried until golden brown. After draining on paper towels, flavor with Parmesan cheese, salt and pepper. Optional marinara dipping sauce.

Entree
Cheese ravioli covered with a homemade Della Nonna sauce. Garlic bread on the side and a glass of Chianti.

Salad
Romaine lettuce with slices of locally grown goodies: tomato, cucumber, onions, green peppers all topped with a creamy Italaian style dressing.

Dessert
Plain yogurt with honey, maple syrup, blueberries, and dusted with cinnamon.

We went to our local Mexican restaurant for tacos.

Watermelon before bedtime.

Good Evening

Steam-fried in evoo and veggie broth: chopped onions, green bell pepper, red hot pepper, sliced yellow squash, sliced mushrooms and minced garlic. When done I stirred in marinara sauce, cooked farro wheat and chopped fresh basil. After plating I topped the dish off with 4 air-fried Beyond Meatballs and vegan parmesan. Cheers! 🥂

K bought the chicken salad from Sprouts. It was really tasty, with pecans and raisins. Big chunks of chicken. We ate it on soft rolls with tomato slices.