It reached 90F in some areas near us on Tuesday, so I was feeling inspired to do minimal cooking and serve a lot of salads. I made steamed white race (always a must when my in-laws visit), steamed broccoli (which my kids like), and a big salad of romaine, grape tomatoes, cucumbers, toasted pepitas, and some shaved hard cheese that I found in the fridge. (It might have been an aged Gouda.) Dressed it with my go-to dressing of rice wine vinegar, olive oil, a little salt and pepper, and a trickle of agave nectar. All good so far.
The two new dishes were both hits with the family. First up was a vegan potato salad. The DH is considering going partially vegan for the summer, which has me in a bit of a panic because I've spent 13 years learning how to cook vegetarian for him but this is going to seriously limit what I can make. No cheese? eggs? milk? I told him he might be eating a lot of PB&J and cereal with almond milk. Since mayo isn't vegan (and none of us likes vegan "mayo") I tried this vegan potato salad recipe from Serious Eats. It was pretty straight-forward and everyone agreed that it was really yummy, but not quite as good as a standard mayo-based potato salad. (Part of what worked so well was that I undercooked the potatoes and let them finish steaming as I peeled them, so they were just past crunchy and held together really well.)
The other new dish comes from one of my new favorite food bloggers, Jamie at Cooking in Red Sox. She recently made a decadent lemon sauce to go with seared scallops, which I had to try at home. Now I managed to end up with the wrong kind of scallops, lemons, and white wine, but the dish still tasted fantastic! Even the kids went for seconds. (Obviously the DH didn't eat this, but he did like the lemon sauce on the broccoli.)
New recipe count: 25