I am so happy to be in the back-to-school routine. It means I can leave work at 2:45 to pick the girl up from school at 3:00 and go home, have some time to decompress, do a few household chores, sew a bit and still start dinner at a reasonable hour. No more working until 5:00 and fighting traffic to pick up Eliot by 5:30.
This week's One Local Summer dinner was made ahead of time and left to sit overnight in the fridge.
I threw some tomatoes, garlic, onion, cucumbers, and basil into the food processor and blended with a little olive oil. Voila! Easy gazpacho. I topped it with a bit of edamame for protein and paired it with some fresh, hot-from-the-oven bread made with Hudson Cream Flour.
All of the gazpacho ingredients, save the oil, came from our CSA, Moon on the Meadow. The edamame came still on the plant and Eliot was a great help in pulling off the pods and shelling them once they were cooked and cooled. Aidin completely turned up her nose at the idea of a soy bean, although she drinks soy milk, but then tried ONE and decided she loved edamame.
Woo Hoo! Now that's a successful meal.
Other successes this week, that haven't been photographed but were inhaled: beet pasta from farmer's market, italian flat beans, corn on the cob, steamed baby carrots and mashed potatoes. We have eaten well this week.
Have a great weekend, my friends. Being back in the school swings means I'm now volunteering in Aidin's classroom on Friday mornings and I have a little sewing project for Eliot's class. Oh, it is good to be involved.