Weekend Cooking is open to anyone who has any kind of food-related post to share: Book reviews (novel, nonfiction), cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs, restaurant reviews, travel information, or fun food facts. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page.
Here are a few of the recipes that were hits this week. I took the cake camping, but the other dishes were served with or as dinner. All come from either online sources or from magazines (which I get through that magazine app Texture, which I've talked about before). Rather than type out the recipes here, I've pinned them all to my Tried and Like board on Pinterest, that way you (and I) can find them when you're ready to give them a try.
Zucchini Chocolate Chip Cake: Every year the people we camp with count on me to bring a breakfast or snack cake. I pretty much always make an apple cake. But this year I had a zucchini I wanted to use up before we left, so I checked out the King Arthur Flour site. I made two of these dead-easy (and no-dairy) cakes, which remained moist and good for the whole weekend. Despite the chocolate, they were eaten at breakfast and throughout the day. I read the reviews of the recipe and decided to listen to the people who suggested cutting the amount of chocolate chips in half. I'm glad I did because the cake really didn't need more. I will be making this one again and again.
Tomato Gratin with Sweet Onion and Balsamic Vinegar: The tomatoes are just coming into season here in central Pennsylvania and I had a craving for a baked dish. I thought about making the slow-roasted toms from What Katie Ate but then saw this recipe on Pinterest, which I think is from Weight Watchers. I had everything in the house so I went with it. It was delicious hot served alongside grilled salmon and tasted good cold for lunch the next day. The recipe calls for either parsley or basil, and I used the basil.
Corn-and-Zucchini Orzo Salad with Goat Cheese: Hey, it's zucchini weather! Summer squash is plentiful and inexpensive right now, so, yeah, I bought some more. This Food & Wine recipe was delicious, and served as as our main dish for dinner during the week. The recipe says you are to freeze the goat cheese and then shave it, but I forgot to pop the cheese into the freezer, so I just crumbled it up and mixed it into the salad. This was supposed to be fast and easy. It was easy. It didn't take a ton of time, but it did take both of us and was a bit much on weeknight. Mr. BFR took care of grilling the veggies and I did the rest. I'd make this again on weekend, but it was too fussy for after work.
California Salad with Hard-Boiled Eggs: I found this one over at the Food Network site. I wanted a cold dinner that required very little prep and this fit the bill. I followed the directions pretty closely, but I added a red bell pepper and a poblano pepper to the salad . . . just because. We had this last night, so I can't tell you if it held up for lunch today, but I have high hopes. This was pretty and perfect for a hot summer evening.
In case you're curious, tonight's dinner will be Gingered Vegetable Curry and Sunday's is Sloppy Joes with Honey and Spice "Pickles." Both came from my magazine app. If the dishes are keepers and I can find the recipes online, I'll add them to my Pinterest board next week. I plan to make both of these in my pressure cooker, so I don't heat up the kitchen too much. The curry will be served over brown rice and I have fresh garden beans to go with with the sandwiches.
Note on the photos: the cake photo is my own, but the others come from the recipe sources.