Well, now I’m really behind, but hey, I’m catching up. I didn’t realize quite how tedious it would be to make dinner for just myself and I’ll admit that most days, the idea of putting all that effort into a meal just for me is just not thrilling at all. I either end up with so much leftover that I’m eating the same meal all week, or it feels like a waste of time to go through all those steps for one or two servings. And to think, I have 3 or 4 more months of this! Time to put on my big girl pants and woman-up I guess, but man.. I’m just suddenly not feeling this at all. And, I’m out of ideas, so if you have a super awesome recipe that incorporates locally grown, seasonal food? I’m open to suggestion! The simpler, the better too.
So, anyway, now that I’ve got my little bitch-fest out of the way, this is Week 9’s dinner. Simple, really, but still good. That’s smoked chorizo with some cheese, grilled zucchini, and pickled (fermented) beets. The beets are white because they were white beets, so no worry about staining everything when I inevitably drip the beet juice everywhere. On the top right is a simple salad with greens, cucumbers, and the first tomato from the garden. Yet again this year, I didn’t get the garden off the ground, having been crazed with everything going on this spring, but I did manage to get three little tomato plants in the ground that the rabbits didn’t completely destroy, so that’s something!
Ingredients:
Smoked Chorizo – Countrytime Farm
Zucchini – Jack’s Farm
Beets – Jack’s Farm
Cucumbers – Jack’s Farm
Lettuce – Charlestown Farm
Tomato – My Garden
Cheese – Birchrun Hills, “Red Cat” cheese
Non Local – olive oil, balsamic vinegar, salt, pepper, olive oil