Justin & Meredith Winokur's Kitchen Cooking Notebook
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posts/2022/08
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Tuna Pasta Salad -- back to top
Pasta Salad with Roasted Peppers, Tuna & Oregano [The Kitchn] with the noted changes from 2020
Seared Salmon and Peppers -- back to top
Crispy Seared Salmon with some roasted peppers Emily made.
I did the salmon with the Avocado+NCT oil since it’s a higher smoke point. I also did it a tad too long on the first side. The bottoms got a bit darker (but not bad). I do not know if it was the salmon being different or the oil but it was darker. Still good
Also had salad and bread
Roasted Veggie Tacos -- back to top
Meredith made roasted veggie tacos inspired by something we had at Flying Star.
It was
Really tasty and healthy! We like these veggie heavy dinners.
Added cheese to some
BLTs with homegrown tomatoes -- back to top
BLTs (though really spinach for lettuce) with homegrown tomatoes. The bread we wanted to use went bad so we used English muffin bread. I pan-toasted Meredith’s in butter and mine with mayo.
Also some cheater Caprese salad with a mix of homegrown and purchased tomatoes. We do have garden-grown basil but it was pouring so we just used pesto.
The tomatoes were really good!
Cheese Steak Sandwiches -- back to top
This is a repeat of sorts of Cheese Steak(ish) Sandwiches that's we've done a few times. The biggest note is that I realized/remembered that when a cheese steak is being cooked, the chop the meat. So while it was in the pan, I took a bench scraper and chopped it up really well. I like the texture more!
Served on bread and also over some pasta.
Blueberry Muffin Oatmeal -- back to top
Blueberry Muffin Oatmeal [A Beautiful Mess]
Roasted Veggie Tacos -- back to top
Repeat of Roasted Veggie Tacos
BLT Corn Lettuce Wraps with homegrown tomatoes -- back to top
