Homemade mac n cheese with a salad. The recipe said it was the “creamiest.” It wasn’t, but considering it was a lighter version that had butternut squash in it, it was really good. I would bake it five minutes less than what was suggested.
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Zucchini and eggplant lasagna, and a salad. This is a great way to use up the over abundance of summer zucchini from the garden. Unfortunately I don’t anymore. It was growing really good and then it just stopped. It’s not a super saucey lasagna if that’s what you’re expecting. It’s a solid recipe though, I made it three times last summer. It’s easy and it lasts a couple days.
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Stir-fried Chinese egg noodles, and zucchini cooked with soy sauce and drizzled with honey. The noodles ended up looking really weird for some reason, but everything tasted okay. I only did a fraction of the chili paste it called for because I don’t like a lot of heat. I also added tofu. I think this is worth another shot to get it right.
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Linguine with quick lemon ricotta and a salad. Making homemade ricotta in the microwave was kind of weird. This was a simple dish to make, but it didn’t taste spectacular. It was a little bland and the texture of the homemade ricotta was a bit odd with everything else.
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Summer veggie pizza and a salad. I’ve never had asparagus on pizza before so I wasn’t sure about this. It could have gone either way, but I really liked this. This was a great veggie dish and really easy if you use pre-made dough, which is what I did. It called for red peppers which would have helped the color presentation a little better, but I already had orange ones. I also overcooked it just a bit. I blame Ellie for that though.
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