We’ve been doing quite a few sheetpan dinners! so easy and colorful. Some combinations we have liked:

Sweet Italian chicken sausage with peppers, onions, and potatoes.

Chicken breast with zucchini, summer squash, and tomatoes.

Etc.

We tried this recipe and everyone loved it.

https://www.google.com/amp/s/www.thekitchn.com/recipe-crispy-sheet-pan-gnocchi-and-veggies-247360%3famp=1

I also recently made a zucchini bread from Smitten Kitchen web site that came out so good. I’d never made zucchini bread before.

Last night we grilled chicken with peppers and Visalia onions, served with corn on the cob. We have been eating pretty simply this summer.

This time of year I am cooking pretty simple - grilling meats and lots of fresh produce. I have a great little produce market not too far and a weekly farmer's market in a church parking lot. I did try Joy Bauer's "Tacoroni" which was actually pretty tasty and something kids would probably love. It was not our usual fare but a nice change. Served with a green salad. I would like to get her new cookbook. I try to remember to watch her Friday segment on the TODAY show.

Grilling/sauteing or roasting fresh veggies. Tomato/cuke/onion salad with a bit of fresh parm and italian dressing. I've also done a fair amount of homemade pizza this summer, although most of the time I buy the pizza crust dough. Fresh pasta sauce from local tomatoes. Sadly, we did not plant tomatoes this year. I usually make and freeze pasta sauce, but not this year.

I also have a zucchini veggie pie recipe from a church cookbook. It does include 1/2 cup bisquik mix, but it is still yummy. It's filling and when I fix that, I don't do meat.

HH, I'm going to try that Summer Pasta Primavera!

I make a zucchini bread that is chocolate. However, I haven't made it this year. I also use the splenda half and half mixture (half real sugar, half spenda) and bought some of the brown sugar mix too. I made a fresh apple cake and used the splenda mix. It was yummy, with pecans and cream cheese icing. I have a real sweet tooth, but I feel pretty good that so far during this pandemic, I've only bake 3 or 4 desserts.

I will make that pasta primavera tomorrow. It looks fresh and delicious. We almost always have a pasta course on Sunday.

I made chicken piccata this week. It turned out well. Bon Appétit recipe. I had to tweak it a bit, finishing it off in the oven, not the pan since I was making it for six. It turned out very well.

Other than that, grilled salmon with a large salad and focaccia was a stand out this week, nothing fancy. Yesterday was eye of round roasted in the oven, potatoes, salad, watermelon and feta for dessert (not a great summer menu.) Tonight I'll roast some chickens, Ina Garten's recipe with lemons. IDK about sides, probably a tomato tart and a salad.

I will bake the Field Day pound cake from NYT again later today, fourth time his month. It is TDF. Will serve it with peaches and whipped cream for dessert, but is is perfect all by its lonesome too.

Zalco, good for summer or not, I have been wanting a good roast and veggies! I intend to pick one up for next week!!

In the past week I have made a chicken curry, beef stroganoff with egg noodles, homemade meatballs (ground sirloin and Italian sausage) for sandwiches, Potato salad, a strawberry swirl cheesecake and vegetable soup. And the week before I made pulled chicken barbecue and coleslaw and my infamous strawberry shortcake ice cream.

I cook almost every day. I’ve been growing lots of basil in my AeroGarden and make pesto every week. I’m making pizza from scratch almost every week.

Tell me about the AeroGarden...

Been way too busy watching the sky change colors to cook. Weather has been phenomenal, and so has the food.

Most days we take a scenic coastal drive to pick up our sourdough baguette for dinner, and sit outside with a kale smoothie and a fresh doughnut (TDF). Then we head to our fave meat market where they marinate chicken and beef every day, with about a dozen diff marinades to choose from. Next its off to or our fave farm stand (a real one, not one of those where they sell kumquats from Chile) where the corn on the cob is so delish, the strawberries are red all the way through, and the heirloom tomatoes sublime. Not to mention, eating outdoors on the verandah makes it all taste even better.

I can't even remember the last real recipe I made right now, except I have been on a white sangria binge. https://www.thespruceeats.com/super-fruity-sangria-recipe-3511264

I thought just in case we lose power in the hurricanes I should cook the important stuff. I had one stuffed tasso roast left from my last trip to Louisiana so I have it cooking. I had some frozen cut Okra so I have a huge pot of Okra onions and tomatoes cooking too. It is smelling so good.

I made this earlier this summer, to use up some leftover chicken, and it was so refreshing on a hot summer day. I gave the recipe to my son and he made it for his girlfriend and him, and they loved it, too.

Israeli couscous with chicken and peas

We have tried a few new recipes that I have saved.

15 minute Cajun Hot Butter Shrimp: https://www.halfbakedharvest.com/cajun-hot-honey-butter-shrimp/#bo-recipe

LIme shrimp quinoa bowl: https://www.pinterest.com/pin/543598617529547812/

French potato salad: https://minimalistbaker.com/simple-french-style-potato-salad/

Grilled ginger lime swordfish:https://www.thespruceeats.com/grilled-ginger-lime-swordfish-recipe-334408?utm_source=pinterest&utm_medium=social&utm_campaign=shareurlbuttons

Slow roasted salmon with French Herb salsa: https://www.onceuponachef.com/recipes/slow-roasted-salmon-with-french-herb-salsa.html (This is GREAT roasted ahead and served at room temp)

I have been on a kick to perfect my lemon meringue pie and this one is a winner: Mile High Lemon Meringue Pie: https://www.thatskinnychickcanbake.com/lemon-meringue-pie-2/

Like Mtn, I am basking in the Maine summer. My breakfast tends to be a handful of cherry tomatoes and a pan egg. This week I have been topping my egg with cilantro/ mint chutney my dh whipped up after tidying the herb bed.

Tonight I made swisschard rolls filled with sautéed leeks, carrots, celery, chard stems and quinoa I threw in some walnuts, currents fir texture and 2 oz of cream cheese I needed to get rid of. I baked it in a pan of blistered cherry tomatoes with a sprinkle of parm on each wrapper. My dh said we should take a picture it was so pretty but then he dived in. I’ve got a couple of containers of peeky toe in the fridge so that will be tomorrow with cucumber salad.

Hhireno I have two AeroGarden’s, one for herbs and one for tomatoes. I am disappointed in the tomatoes but the herbs are fantastic! When the tomatoes stop I am going to plan lettuces in that one. It’s fun, compact, no pesticides and the produce is just so fresh!

Hhireno, I LOVE that book. My 27 year old son has recently discovered cooking, and he and I together watched some of her videos while he was quarantining with us. Definitely learned a few things, and they were FUN!

There is something seriously wrong with my cooking lately. It has no love, it has no soul. Zombie made. If I were out and was served what I cooked tonight I would have sent it back. I’m a 2 *. I need people.

Houzz glitch or iPad problem but the Thank You button won’t work for me right now. 🙄 Thank you to everyone for answering.

justerrilynn, you need the right recipe to kick start your cooking engine. Some of the ideas above should work. Pick something new and give it a go. Are you more of a savory or sweet person? The lemon ricotta cake from Cafe Sucre Farine is often requested by my family.

kswl, do you continue to buy your seeds/supplies from that company or can you get that stuff anywhere?

I buy it all from AeroGarden, which is owned by Miracle Grow. I figure they know what they’re doing.

I've been doing a lot of flatbread pizzas on the grill this summer. It's been a life-saver as it's become such a struggle to put a meal on the table. I haven't been inside a grocery store in six months.

I buy the rectangular Stonefire Artisan flatbreads and have perfected the pizza on the grill technique. I put the burners on medium and when it gets to 400 degrees, I lay the flatbread with the top side down to crisp it up a little. I take it off just as it starts to brown, about three minutes. I think it would be too bready if I topped it without crisping it first. After adding the toppings, I return it to the grill bottom side down until the bottom begins to brown.

Tonight I'm doing corn chowder with fresh corn on the cob. I made an apple-pear galette a few days ago. We picked the apples and bartletts ourselves. I don't know if there are early apples back east but the west coast has gravensteins in August.

I'm going to try a red plum galette next. I've never baked with plums but saw them make a plum tart on America's Test Kitchen.

Apples make me sad because here they = back to school = Fall. : (

Tell us about your corn chowder recipe?

Jana, I love fresh trout. What do you stuff yours with?

ETA" has anyone had success with home made flatbread pizza dough? I tried it once and it was catastrophic.

After reading the thread about dry sautéing mushrooms I was inspired to make Chicken Marsala last weekend. Last night I made the mushroom marsala sauce and served it with steak. Yumm! 😋

I don't bake with yeast because I also had a disastrous pizza dough experience and now have a fear of yeast.

I use any old corn chowder recipe on the web--the basic ingredients are chicken broth, half and half, bacon, corn cut off the cob, celery, onion, red potatoes, and thyme. My recipe simmers the cobs in the broth to extract more corn flavor. The potatoes cook at the same time. I like to serve the chowder with large garlic and herb croutons on top.

A recipe I cut from a newspaper years ago calls for topping the soup with red pepper cream. I haven't made it like that in a long time but I think I will tonight.

1 1/2 large red bell peppers

1 tsp. Tabasco sauce

1/4 tablespoon olive oil

1/4 tsp. salt, rounded

1 1/2 tablespoons whipping cream.

Halve pepper. Char peppers under the broiler. Place in a bowl and cover with plastic wrap until skin is easy to remove.

Cut into pieces and puree in a blender or food processor with Tabasco, olive oil, and salt. Stir in cream. Spoon a dollop on each serving of soup.

I’m experimenting with no knead bread. its cooling in the evenings here so I don’t mind the oven on. First attempts have been so so, because i don’t have the recommended bread flour only all purpose because were at the lake. Still having fun with it though.

tonight I’m trying patty pan risotto with shrimp.

Those sheet pan meals look interesting. Especiallly for fall when we will be busy with back to work school.

Toby sounds delish! I make a chicken corn chowder that we love, although I usually make it in the cooler weather. No bacon in mine. I love the sweetness the half and half and the red bell peppers add.

KSWL, I had to look up aero garden. So, an inside garden? I've never tried that. I am missing our (small) garden this year. Will definitely have one again next year!! I do herbs on the patio and pots added into the landscaping off the patio.

I like sheet pan meals, and the gnocchi one looks interesting! I am trying not to turn on my oven tho! Or even the stove. Happy to open the fridge, tho ... and hand things to my master griller.

Hats off to all you chefs! I have never enjoyed cooking, especially the day to day stuff. Am I the only one? I don’t mind it so much if we’re having company. DH swore he would take it up when he retired almost two years ago—-I’m still waiting!

Mtn—-you made me laugh—-kale smoothie and a doughnut.

Yes, one to assuage the guilt from the other. The crullers are incredible, and have been officially dubbed The Best on the Planet but a specially-convened U.N. international tribunal. The smoothie is pretty good too; I reverse-engineered the recipe and make them at home too.

See here:

ANd here:

And, a KALE STORM with...

MANGO, BANANA, SPINACH, KALE, LEMON JUICE, APPLE JUICE

I absolutely cannot stand kale. I have tried. I DO NOT LIKE IT. Spinach, yes, but I'm not into smoothies. I'd rather eat my fruits and veggies. OTOH, those crullers do look yummy!! We have a new doughnut shop near us, but so far I have stayed away. It's supposed to be good! We'll see how long I hold out.

I find the texture of kale (except baby kale) off putting when raw. I've had it "massaged," a term that cracks me up, and still no dice. Frozen and pureed in a smoothie, it, like spinach, imparts almost no taste when up against banana especially but also lemon apple and mango.

IMHO a smoothie is healthier than a cruller but still pretty sweet and caloric. They have been well-marketed tho!

They all look delicious!

Acorn Squash Quesadillas + Tomatillo Salsa (Smitten Kitchen)

This is one of my favorite late summer recipes. I get excited as soon as I see poblanos and tomatillos in the grocery store.

Watermelon Sangria (Cookie and Kate)

First time making Sangria and this was so delicious and refreshing on a hot summer day.

Strawberry Shortcake (Love and Lemons)

The lemony biscuits were great. Best right out of the oven, but still delicious the next day.

Easy Quinoa Salad (Two Peas and Their Pod)

This salad is fairly easy to put together. Quinoa base with lots of spinach and some cucumber, tomato, and avocado. Lemon dressing.

It's tomato season! My friend dropped off tomatoes and cucumbers from her garden, and my son brought home a loaf of fresh sourdough from the bakery. I made chipotle hummus with cucumbers and bread as dippers. And for the past couple of mornings, I've made egg, tomato and onion sandwiches on toasted sourdough. Lots of grilling here, too.

I grill year round, and I’m the one doing the grilling not my husband. I just don’t grill when it’s 32 or below. This is really delicious grilled chicken from OUAC.

I ended up with three, yes three, 5-lb bags of flour. I kept thinking I was almost out so I should buy more, but I guess forgot the part where I had picked up more the week before. I refilled my flour canister with one bag, and wrapped and put the other 2 bags in the freezer. The trick will be to remember to use the freezer stash before buying even more. Or I’ll be forced to open a bakery.

Mtn-We stuffed the trout with minced garlic, onions, dill, thyme, sliced lemons, salt & pepper.

We picked a lot of apples last week-Galas and Honeycrisp. They are so good. We will be sharing with neighbors once we get back home.

I love honey crisp apples!

hh thanks for that chicken recipe. Will definitely try it. Year round griller here too.

My daughter and her animals were here for a week with me because she had to evacuate due to fires in Northern California. They just went home today. Yay!

It would have been tempting to throw things together for meals, but we ended up eating really well. It's the first time someone else has been in the house for more than overnight and it was fun to cook for more than one. We had scampi and balsamic chicken with roasted veggies, not all the same night. It's fun to sit down and share a meal. We ate lots of fruit and veggies, had tasty open face sandwiches for lunch, very little snacking.

Be grateful for good food on the table and being able to open your home to others. :)

https://cooking.nytimes.com/recipes/1019462-plum-cobbler-bars

My mom has a plumb tree that goes insane and there aren't enough mouths to eat the plumbs. I made these bars and they were outstanding. I would *almost* want to leave some chunkier bits in though.

We had one day without humidity and highs of low 80's so I got excited that cooler weather, FALL, is coming and made Hungarian goulash with steak and peppers. It was delicious!

And it's summer again.

DD and her (very serious, now live-in boyfriend) are here for a 2 week vacation. I’ve been baking lemon ricotta scones and morning glory muffins to go with our breakfast smoothies and fresh fruits in the mornings. We’ve made our favorite Scallops w Jalepeno-Orange Sauce, as well as lasagna, enchiladas, and lots more as all four of us love to cook. Tonight we’re making grilled Beyond Burgers (sans buns) topped with sautéed mushrooms and onions, A1 and Swiss cheese along with sweet potato fries and guacamole.