Tom has been away on a motorcycle trip to Idaho with my father and brother for over 1 week.  I was left behind to look after the farm, just as he did for me when I was in Sweden. So I decided to take this opportunity to do some cooking.  I have been saving recipes that I wanted to try but suspected Tom would not.  So I chose some to cook during this break, most of which are based on what we have ripe in our garden right now.

The first recipe was for Roasted Green Beans with Balsamic.  We have loads of green beans right now, and this was a nice use for them.  I skipped the pecans and cranberries though.

I also made Corn-Zucchini-Cheese Souffle. It was clipped from the Skagit Valley Herald.  It used our abundant corn, zucchini and eggs.

Here it is as my dinner.  It was all good.  Nothing amazing, but good.

The next dinner I made Sweet Potato Hash with Kale and Italian Sausage.

This dinner was my favorite of the week.  The only food from the farm was the eggs.  It turns out I could have used our Italian sausage, but mistakenly thought the recipe called for link sausage so that is what I used.  I ended up burning the potatoes a little as I was using butter instead of ghee.  But it came out so tasty it did not matter.  I loved the eggs on top.

The next dinner was Cauliflower Calzones.  This used our eggs and basil but I may have to start trying to grow cauliflower now.  This was good.  Not as good as a wood-fired wheat crust but presumably healthier.  So a reasonable substitution in my mind.

Next for a lunch came Corn Salad with Avocado Crema.  This used our corn and cucumbers.  I also used our cherry tomatoes.

This came out great!  The corn was so sweet and the crema is so tasty.  Definitely going to be making this again.

For the dinner I made Sweet Potato Crust Quiche.  I love sweet potatoes but cannot grow them, so far anyway.  This just used our eggs.  No spinach this year.  It came out great.  It is quite filling, but I love the flavor combinations.  And perhaps the sweet potato crust is healthier than a traditional pie crust.

Finally last night for dinner I made Zucchini Rollatini.  We have some good sized zucchini to make this with.  The problem is that I do not have a mandolin.  So I used a cheese slicer to make the zucchini strips, and they were not as wide as I would have liked.  So the rolls are pretty small.  The dish was saltier than I like too, so next time less salt and maybe buy a mandolin.  But certainly a tasty way to use large zucchinis (plus I used our eggs and basil).

So that is it.  I was trying to eat somewhat healthy.  But despite all the farm exercise, my weight stayed the same.  Portion size plus the drinks (see the next blog post) may have had something to do with that.