It’s shaping up to be a glorious spring/summer of homemade pizza. This one had asparagus, leeks, spinach, and ricotta.

It’s shaping up to be a glorious spring/summer of homemade pizza. This one had asparagus, leeks, spinach, and ricotta.

I felt like cooking something summery and hands-on tonight. These vegetarian stuffed peppers were fun to make and better to eat! I’ll definitely be making them again. The recipe is from Smitten Kitchen. Next time I’m going to skip the fennel seeds, but that’s just personal taste. Otherwise they were perfect!

I felt like cooking something summery and hands-on tonight. These vegetarian stuffed peppers were fun to make and better to eat! I’ll definitely be making them again.

The recipe is from Smitten Kitchen. Next time I’m going to skip the fennel seeds, but that’s just personal taste. Otherwise they were perfect!

A yummy dinner perfect for the hot weather we’ve been having! Goat cheese, lemon, basil, thyme, and zucchini on homemade crust. (I’m extra proud to be making good dinners without access to clean tap water. So ready for that to be over!)

A yummy dinner perfect for the hot weather we’ve been having! Goat cheese, lemon, basil, thyme, and zucchini on homemade crust.

(I’m extra proud to be making good dinners without access to clean tap water. So ready for that to be over!)

I’m sorry about the photo quality — I was lazy and thought the iPhone would do a better job than it did — but my dinner tonight was so good. Portobello burger with fresh mozzarella, caramelized onions, rosemary, and balsamic vinegar; salad; oven-baked sweet potato fries. Bryan deserves all the credit for this one.

I’m sorry about the photo quality — I was lazy and thought the iPhone would do a better job than it did — but my dinner tonight was so good. Portobello burger with fresh mozzarella, caramelized onions, rosemary, and balsamic vinegar; salad; oven-baked sweet potato fries.

Bryan deserves all the credit for this one.

What should you do for dinner tonight? You should do this: Heat two or three tablespoons of butter or oil in a big pot over medium heat. Slice up the white and light green parts of three leeks, peel and cube three potatoes, and mince a few cloves of garlic. Dump it all in the pot and add salt, pepper, some thyme, and a bay leaf. Stir and cook for a few minutes, then pour in four cups of stock (or water) and simmer for half an hour. Remove from heat, puree with an immersion blender, normal blender, or food processor, return to heat, and stir in some cream (maybe 3/4 cup). Adjust seasonings, garnish with parsley or chives if you’re feeling fancy, and enjoy the warm, satisfied feeling in your tummy.

What should you do for dinner tonight? You should do this:

Heat two or three tablespoons of butter or oil in a big pot over medium heat. Slice up the white and light green parts of three leeks, peel and cube three potatoes, and mince a few cloves of garlic. Dump it all in the pot and add salt, pepper, some thyme, and a bay leaf. Stir and cook for a few minutes, then pour in four cups of stock (or water) and simmer for half an hour. Remove from heat, puree with an immersion blender, normal blender, or food processor, return to heat, and stir in some cream (maybe 3/4 cup). Adjust seasonings, garnish with parsley or chives if you’re feeling fancy, and enjoy the warm, satisfied feeling in your tummy.

I love these, even though I burn myself with oil pretty much every time I make them. They’re totally worth it. I usually serve them as a main dish with a vegetable on the side, but they’d also be good as a side dish for a meat entree. CORN FRITTERS 4 ears of corn 2 eggs 1 tbsp. butter, melted 2 tbsp. milk or cream 5 tbsp. flour &/or cornmeal salt, pepper, & chopped herbs (I like parsley & chives) Cut the kernels off the ears of corn, making a huge mess. Beat the two eggs in a medium bowl and add the corn. Stir in the seasonings, milk, flour, and finally butter. Heat about 1/4” of oil in a large nonstick skillet over medium-high heat. Drop the batter in by heaping spoonfuls (this recipe makes about ten fritters, which I fry five at a time). When the bottom has begun to turn golden, flip the fritters and fry on the other side. Place cooked fritters on a paper towel to drain. I like to serve these with an herbed sour cream. I mix chopped parsley and chives and a little salt and pepper with sour cream, then let it sit in the fridge for at least an hour for the flavors to blend.

I love these, even though I burn myself with oil pretty much every time I make them. They’re totally worth it. I usually serve them as a main dish with a vegetable on the side, but they’d also be good as a side dish for a meat entree.

CORN FRITTERS

  • 4 ears of corn
  • 2 eggs
  • 1 tbsp. butter, melted
  • 2 tbsp. milk or cream
  • 5 tbsp. flour &/or cornmeal
  • salt, pepper, & chopped herbs (I like parsley & chives)

Cut the kernels off the ears of corn, making a huge mess. Beat the two eggs in a medium bowl and add the corn. Stir in the seasonings, milk, flour, and finally butter.

Heat about 1/4” of oil in a large nonstick skillet over medium-high heat. Drop the batter in by heaping spoonfuls (this recipe makes about ten fritters, which I fry five at a time). When the bottom has begun to turn golden, flip the fritters and fry on the other side. Place cooked fritters on a paper towel to drain.

I like to serve these with an herbed sour cream. I mix chopped parsley and chives and a little salt and pepper with sour cream, then let it sit in the fridge for at least an hour for the flavors to blend.

I crave this! It’s a shame that there are few things more depressing than winter tomatoes.

I crave this! It’s a shame that there are few things more depressing than winter tomatoes.