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.