Part II of the summer recap: Non-noodle things.
We went back to Cape Cod for the 4th of July weekend.
We grilled a bunch of stuff, wrapped some sliced potatoes and onions in a tin foil and left with the other stuff on the grill.
The night of the 4th, we roasted marshmellows and watched fireworks. Back in Brooklyn it was HOT, and our diet consisted of things requiring minimal heat/ work like, the noodles. And-
Tempeh Sandwich, and-
Squash pasta
Pasta with fennel and lemon zest
Some kind of a risotto with beet salad.
*Postscript
I remembered the time when I cared about writing down recipes, and here’s a very season inappropriate throw back pour vous mes cheries d’amour-
Summer BBQ stuff to put on the communal grill while your p-a friends are grilling animal carcass
in season veggies including but not limited to eggplant, bell peppers, onions, asparagus, different kinds of potatoes, fennel, etc.
salt and pepper to taste
fresh picked herbs- rosemary, thyme, tarragon, dill, etc.
good quality olive oil
aluminum foil
Onions, eggplant, fennel, asparagus
Slice the onions/eggplants/fennel sabout 1/2~3/4 inches, leave the asparagus whole, drizzle with oil esp. on the eggplant and put it right on the grill or on a piece of aluminum foil. Season with salt and pepper.
Peppers
Put it on the grill and rotate when a side burns off black. When all sides are cooked, peel off the skin. Season/slice if desired or eat it whole.
Mushrooms and potatoes (separately or together)
Slice and put on a large sheet of aluminum foil. Drizzle with a generous amount of oil, season with salt and pepper and herbs, mix everything well and fold the sides of the foil making a bag. Put the bag on the grill for at least 15 minutes, until it’s cooked. Rotate each time after checking.
Up next, part III of summer recap.
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Part II of the summer recap: Non-noodle things.
We went back to Cape Cod for the 4th of July weekend.
We grilled a bunch of stuff, wrapped some sliced potatoes and onions in a tin foil and left with the other stuff on the grill.
The night of the 4th, we roasted marshmellows and watched fireworks. Back in Brooklyn it was HOT, and our diet consisted of things requiring minimal heat/ work like, the noodles. And-
Tempeh Sandwich, and-
Squash pasta
Pasta with fennel and lemon zest
Some kind of a risotto with beet salad.
*Postscript
I remembered the time when I cared about writing down recipes, and here’s a very season inappropriate throw back pour vous mes cheries d’amour-
Summer BBQ stuff to put on the communal grill while your p-a friends are grilling animal carcass
in season veggies including but not limited to eggplant, bell peppers, onions, asparagus, different kinds of potatoes, fennel, etc.
salt and pepper to taste
fresh picked herbs- rosemary, thyme, tarragon, dill, etc.
good quality olive oil
aluminum foil
Onions, eggplant, fennel, asparagus
Slice the onions/eggplants/fennel sabout 1/2~3/4 inches, leave the asparagus whole, drizzle with oil esp. on the eggplant and put it right on the grill or on a piece of aluminum foil. Season with salt and pepper.
Peppers
Put it on the grill and rotate when a side burns off black. When all sides are cooked, peel off the skin. Season/slice if desired or eat it whole.
Mushrooms and potatoes (separately or together)
Slice and put on a large sheet of aluminum foil. Drizzle with a generous amount of oil, season with salt and pepper and herbs, mix everything well and fold the sides of the foil making a bag. Put the bag on the grill for at least 15 minutes, until it’s cooked. Rotate each time after checking.
Up next, part III of summer recap.
