Green salad with blue cheese dressing.
Pork and cabbage stew with cheddar dumplings (Cook’s Country Oct/Nov 2021).
Brussel Sprouts with garlic and lemon.
Creamy Cocoa (Jiggle! A Cookbook). This is basically a fancy panna cotta made to look like hot chocolate with marshmallows.
Green salad with blue cheese dressing.
Moroccan-style braised chicken (Milk Street Tuesday Nights)
Indian Flatbread (Cook’s Illustrated All-Time Best Bread Recipes)
Apple Pie (with rasins and crystalized ginger) (America’s Test Kitchen Family Cookbook)
Green salad with blue cheese dressing.
Orange-Ginger Pork Tenderloin (America’s Test Kitchen Simple Weeknight Favorites).
Creamy Root Vegetable Soup and sweet potato version for Chris (Cook’s Country, Oct/Nov 2011)
Velveeta® Fudge (Baking Yesteryear)
Green salad with blue cheese dressing.
Greek Pasta Salad (from this site, but added marinated artichoke hearts).
Chicken Pot Pie. (Bottom crust partially baked from America’s Test Kitchen Family Cookbook, filling from the same book, topping was from Pork and cabbage stew with cheddar dumplings (Cook’s Country Oct/Nov 2021)).
Richard Sax’s Chocolate Cloud Cake (https://food52.com/recipes/78350-richard-sax-s-chocolate-cloud-cake).
Green salad with blue cheese dressing (special addition of kohlrabi from the garden)
Sautéed, then steamed green beans from the garden with garlic, parsley and lemon.
Cheesy toasted ravioli with pesto (Cook’ Country Apr/May 2010).
Sand Torte (Baking Yesteryear)
Green salad with blue cheese dressing.
Caprese salad.
Blackened Chicken Sandwiches (https://www.youtube.com/watch?v=xbmNmSv7WPY).
Some kind of from-the-bag instant pasta and cheese.
Onion rings (https://www.seriouseats.com/foolproof-onion-rings-food-lab-recipe).
Summer Berry Pudding (All blackberry version) with canteloupe ginger lime ice cream ( https://www.homesicktexan.com/cantaloupe-ice-cream/)
Green salad with blue cheese dressing.
City Chicken (Cook’s Country Dec/Jan 2013).
Blackberry Pie (need to add filling recipe here, with America’s Test Kitchen Family Cookbook double pie crust) with canteloupe ginger lime ice cream ( https://www.homesicktexan.com/cantaloupe-ice-cream/) and black and blueberry sauce (from leftover berries a while back).
Green salad with blue cheese dressing.
Chicken nuggets (dry brined breast meat chunks cut against the grain, dipped in flour, then egg, then seasoned flour/corn starch mix) with blue cheese dressing and Melinda’s wing sauce for dipping)
Boiled corn on the cob.
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.)
