Green salad with blue cheese dressing.

Summery Summer Squash Pasta (Cook’s Country Aug/Sep 2021) with homemade pasta (used way less pasta water in the final step) and homemade ricotta cheese.

Sous vide chicken breasts (olive oil, rosemary, salt, pepper, sage at 143° F for about two hours) with pesto

Fresh fruit tart (America’s Test Kitchen Family Cookbook) using freshly picked blackberries and storebought blueberries and peaches.

Green salad with blue cheese dressing and peas and from the garden with hard boiled eggs.

Mexican street corn (Cook’s Illustrated, September 2009) but replaced the cheese with cotija.

Grilled Chicken Souvlaki (Cook’s Country August/September 2021.)

Pita Bread (https://www.seriouseats.com/perfect-pita-bread-recipe)

Strawberry custard cake from Sweet Life.

Homemade cherry and nectarine ice cream (kind of followed https://food52.com/recipes/5759-peach-and-cherry-ice-cream, but not recommended, it was good, but there are way better sounding recipes out there.)

Fresh Cherries

Crudités with Green Goddess Dressing (America Test Kitchen’s Family Cookbook)

Boiled corn on the cob

Sloppy Bens (https://www.devonlarson.com/recipes/sloppy-bens/)

Barbeque Spiced Potatoes (Cook’s Country August/September 2021.)

Green salad with blue cheese dressing and peas and nasturtium from the garden.

Onion Rings (https://www.seriouseats.com/foolproof-onion-rings-food-lab-recipe).

French Dip (https://www.seriouseats.com/french-dip-sandwich-recipe-8605324 using their suggestion for making the beef stock too, https://www.seriouseats.com/pressure-cooker-beef-stock).

Raspberry mousse pie (unknown source, but uses a whipped cream base with gelatin and raspberry puree (from the garden in this case)).