How I Spent My Summer Vacation Part 2

Vacation Part 2

Much of early August is full of birthdays and anniversaries, which is why we take a few weeks off to recover. ;)

As always, good times were had by all...

The No-knead Bread was the starting point for this birthday meal of small plates, and Liz is finally getting close to the right ratio that doesn't (severely) stick to her hands or doesn't develop the deep rich flavor that the Einkorn flour brings to the party. Served along with Roasted Chickpeas (onion, garlic, berbere, tamari, pepper), Shishito Peppers (pan-fried with lemon juice, salt) and local Chanterelle Mushrooms (pan-fried, splashed with tamari and pepper at the end). Thanks to Jeff at KNF for hooking us up.


Also along for the ride were Braised Leeks...


...and Artichoke Dip (with arugula)


For another birthday dinner we again utilized the Chanterelles, this time in a Garlic Cream Sauce over Apple-Wood Smoked Tofu...


... along with Grilled Okra and Onions as well as the always popular Cat-Head Biscuits (more on those later).


As you guys know by now, we like to have fun with our pizzas, and tonight was no exception -- the corn from the farmers market was the start of this Oaxacan-style Pizza (with Squash Blossoms, soyrizo, nooch and vegenaise) was perhaps the best pizza of the year (no small feat).


It's been a somewhat temperate (and rainy) summer here in Northeast Ohio, and we peeked ahead to fall for some Polenta with Roasted Cauliflower, Rosemary, Cannellini Beans and Collard Greens


For lunch one day, Liz found some really nice Portobello Mushrooms which were marinated (olive oil, tamari, ketchup, pepper), grilled and served on the Cat-Head Biscuits along with Roasted Red Bell Pepper, Spinach, Red Onion and Vegenaise


More lovely corn from the Farmers Market were incorporated into Chiles Rellenos along with refried beans (black beans, pinto beans, onion, garlic, Mexican oregano, salt, pepper and smoked paprika)...


... the corn was briefly pan-fried along with red onion, garlic and a pinch of Mexican oregano, salt and pepper), spooned on top of the refried beans (with a little Daiya cheddar) and roasted for 20 minutes at 350°F to bring it all together.


As we get deeper into the season at the Farmers market local Peaches are at their peak, and Liz whipped up a Peaches and Blueberry Tart


More corn this time, in the form of Old Bay Tofu Cakes from Tal Ronnen's book (recipe), which we've made before, with the addition of some pickled chard stems that Liz made (in place of the beets) and roasted cauliflower.


Finally, a sure sign that Fall is coming, Beet Bourguignon over lentils.

...we now return you to regular programming, already in progress...