With temperatures in the 80s and 90s(!) this week, I found myself gravitating to summer-y foods when it came to planning our meals. I have to admit, I was kind of excited when I went to the grocery store and the display of asparagus had been replaced with fresh corn. We try to eat in season and summer is obviously the best time for that–and it’s almost here!
Here’s what I ate this week:
Veggie Fajitas // After making my Salsa Baked Potatoes, I had leftover fajita seasoning, so I decided to make fajitas this week. Unfortunately, the perfect looking onion I bought for these ended up being rotten in the middle (don’t you hate when that happens?), so while these fajitas were good, they were definitely missing a little something.
Basil Cilantro Personal-Sized Tortilla Pizzas // I made these with salsa instead of pizza sauce and cilantro instead of basil. But oh, they were delicious! Why haven’t I thought of putting mango on pizza before?!
Eggplant Parmesan Sandwiches // Make these now! I made a few changes (I didn’t use the cherry peppers or butter and I sauteed the eggplant instead of frying it), but with the tomatoes and eggplant and basil, these tasted like summer–delicious! I can’t wait until we get eggplant and tomatoes from the garden and I can make them again.
Chiptole-Lime Corn // This was from Everyday Food, but since it was in the current issue, the recipe isn’t online yet so I can’t link to it. Sorry! I usually buy local produce when possible, but I just couldn’t resist buying some corn when I saw it at the grocery store, even if it was from Florida.
Soba Noodle Salad with Cucumber and Mango // I impulsively bought a package of matcha soba noodles the last time I was at the Japanese market and then I had to figure out what to do with it. This salad, with the sweet flavors of rice vinegar and mango, seemed like the perfect dish to use the noodles in (and it was!). This is another recipe I’ll be making again this summer, hopefully with cucumbers from my garden.
I also have a wee bit of news to share:
I’m changing the name of my blog again I decided to set up a newsletter with MailChimp! My Feedburner email subscriptions will still work, so if you’re subscribing that way and you’re happy with it, you can keep on keeping’ on. Otherwise, you can click here to subscribe to Oh My Veggiemail. You’ll get an email every day that I publish a new post, so about 4 a week. MailChimp will let me to keep track of subscriptions and statistics a little better than Feedburner and it allows for more customization, which I like.