Ah, summer...light cooking and fresh ingredients. We had some vege burgers this week and homemade pesto and so on. We also tried a gazpacho recipe, as shown below. It was quick, easy refreshing, satisfying, raw....just excellent all around.
This tuna casserole is an oddity, whereas it was made with barbecue potato chips, tuna, cream of chicken soup (I usually do not use anything like that), milk, and onion. I topped it with bread crumbs, paprika, garlic, and sunflower seeds. It was so flavorful!
Of course, our bread that takes hours to complete is shown here. I failed to take a picture of Jared's bread, though. This week, he made a girl with a dress and pigtails. It was very sweet!
Here was last night's dinner. We simply made sandwiches with peppers, tomatoes, onions (not for the little ones), and arugula. We could have added turkey or tofu, but it was fairly late, and we were happy with what we had. Now, what really made the sandwich was the sauce I made. Here is the recipe:
3 tablespoons plain yogurt
1 tablespoon mustard (Dijon or Honey works well, depending upon the flavor you like)
1 teaspoon fresh lemon juice
Sea salt and freshly ground black pepper