With that, here is what's cooking this hot summer week. Taking advantage of homegrown cukes and lemons.
Takeout Chinese. Although I did manage to get my son to soccer practice, I spent most of the day trying not to fall asleep at inopportune times. Hence, the Diet Coke/Dimsum appetizer. Thankfully, my totally awesome husband brought back my favorite Chinese food for dinner.
Zaru soba topped with green onions and perhaps kamaboko. Plus the rest of the Chinese food.
Romescu Chicken. Thinking this will be made as a salad or open-face sandwich with lettuce and cukes.
Whole wheat pasta and tofu with coconut curry sauce, a riff on Cooking Light's Beef Soba Noodles. The original recipe got only bell curve reviews, but has a lot of potential with the ingredients--coconut milk, lime, honey, curry powder...in other words, the perfect baseline to tinker with.
Yaki Musubi, My Own Namasu and Furikake Salmon. My sister made furikake salmon for my Hawaii ohana last week, and now I'm craving it.
To use the lemons and cukes and to keep the teenagers in check
Summer Water, gobs of it as a thirst-quencher.
Lovely Lemon Curd, because it plays well with so summer berries and stone fruit
Fresh cut watermelon
Spinach dip for crackers, carrots and cukes
Another batch of Kale Chips, trying a sesame oil/furikake version.
Eat Well. Be Well.