29 July – dinner at Victor's 1959 Cafe–fabulous
http://www.victors1959cafe.com/ 

empanadas, tostones, and ??, Ensalada Tropical.

28 July – fresh, homemade veggie sauce on pasta, garlic bread

27 July – fabulous, wonderful, Kale salad,  hot dogs, fresh green beans.

Kale Salad (never as good as our friend, Al makes it, but a close 2nd)

fresh kale, sliced in thin ribbons

red cabbage, sliced in thin ribbons

grated carrots

sunflower oil

cider vinegar

salt and pepper

grated parmesan cheese (the grocery store kind in the plastic canister–required)

26 July – just me – brat, salad

25 July – dry fried string beans and stir fry veggies, rice. Shannon joined us.

24 July – BLTs, coleslaw, pickles, chips. James joined us.

23 July – chicken wings and leftover soup

22 July – "what's in the fridge" soup – chorizo (I found the chorizo), shrimp, chicken broth, zucchini, onions, garlic, black beans, corn, toasted chili tortillas, cojita cheese, cilantro, cumin.

20 July – a yummy concoction – polenta lasagna. polenta, tomatoes/onions/garlic, fresh basil leaves, browned zucchini, mozzeralla cheese. baked. Italian sausage. 

21 July – leftover polenta lasagna

19 July – quesadillas – layer 1: black beans, pico de gallo, cheese. layer 2: corn, jalapenos, Salsa Lisa salsa, cheese. topped with plain yogurt and fresh lime juice, lettuce.

18 July – chicken cacciatore

17 July – chicken cacciatore, salad

16 July – Bun salad from Pho 79

15 July – was sick, so my husband and son made pasta with homemade sauce and the mashed potatoes I requested.

14 July – (not pictured) lasagna from Pizza Luce

13 July – pasta with bratwurst and veggies

12 July – stir fry and rice

11 July – potato tacos with lime yogurt sauce
SO good. this is two different recipes, combined into one.


when there is an option, I bolded what I used


from Food Network Magazine July/August 2010 issue
CHORIZO-POTATO TACOS
Serves 4


2 medium red-skinned potatoes, cut into 1-inch chunks
Kosher salt
2 tablespoons vegetable oil
1 medium yellow squash, diced (I used patty pan)
freshly gorund pepper
8 ounces fresh chorizo or other spicy sausage, casings removed
2 medium tomatoes, diced
1 scallion, minced
1 jalapeno pepper, minced (remove seeds for less heat)
1/3 cup fresh cilantro, chopped
8 corn tortillas
1/4 cup crumbled cotija or feta cheese
sour cream and/or guacamole for serving (optional)


1. Put the potatoes in a microwave-safe bowl, add 1/2 cup water and season with salt. 
Cover with plastic wrap and microwave 5 minutes.
2. Meanwhile, heat the vegetable oil in a medium skillet over high heat, then add the squash and cook until browned, but still crisp, 3 to 4 minutes. Season with salt and pepper and transfer to a bowl, Add the sausage to the skillet and cook, breaking it up with a spoon, until it begins to brown, about 5 minutes. Add the potatoes and cooking water and cook, tossing, until the potatoes are browned and the sausage is cooked through, 5 to 6 more minutes. Season with salt.
3. Combine the tomatoes, scallions, jalapeno and cilantro in a bowl and season with salt. Warm the tortillas in a dry skillet or wrap in a damp towel and warm in the microwave, about 1 minute. Fill with the squash and chorizo mixture and sprinkle with the cheese and salsa. Top with sour cream and/or guacamole if desired.


Well, I had bought chorizo, but could not find it, so left it out. Also omitted the tomatoes and jalapeno and instead made this yogurt sauce. Also added thinly sliced red cabbage.


from Driftless Organics weekly newsletter
SAUCE
2/3 cup plain yogurt or sour cream
2 Tbsp. mayonnaise
1 lime, juiced
1 jalapeno pepper, seeds removed, minced OR 1 Tbsp hot sauce
1/2 tsp ground coriander
1/2 tsp ground coriander
1/4 tsp chipotle powder (optional)
Whisk sauce ingredients together.

10 July – steak, baked potatoes & zucchini fritters

9 July – summer fare – BLTs, hashbrowns,
fresh cucumbers (farm box) in oil & vinegar–SO refreshing!

8 July – brat patties, home fries, cole slaw

7 July – what you eat when the power goes out –
salami, baguette, olives, crackers,
roasted red pepper spread, cold grilled chicken

6 July – grilled chicken and potatoes in foil on the grill

5 July – Bun salad with egg roll (#37A) at Pho 79

4 July – not your typical 4th of July BBQ,but we received trout from our uncle and could not pass it up. 

Trout grilled in collard greens, kohlrabi, onions and carrots, 
salad, Corsica bread, grilled zucchini and patty pan squash with onions.

3 July – arepas, carnitas enchilada, carmelized onions,
montery jack cheese and the rockinest mango salsa my oldest son made.

2 July – Greek salad (with fresh peas from the farm box) and garlic bagels. 

When we run out of "good" bread, I make garlic bagels. 

Melt butter in a small (low sided) frying pan. Add crushed cloves of garlic. 

You don't need to chop the garlic (although you will see in this photo 

that my son did do that this time. Then you just dip the cut side of the 

bagels in the garlic butter. you can broil or put them in a warm oven 

if you want, but I think they are fine at room temperature.

1 July – sheesh, July already!
Polish sausages and hot dogs (Mpls famer's market http://www.tollefsonfamilypork.com/)
pan fried potatoes & onions (Mpls farmer's market)

sautéed cauliflower & red onions (Driftless box and Mpls farmer's market)
potatoes and cauliflower cooked in sunflower oil form Driftless Organics

30 June – leftover meat sauce on pasta, salad (from my garden)

my youngest son made the most amazing M & M cookies–his secret–mix everything at once, forget the butter, add it last!