Stuffed Tomato (In Which We Use Peppers)

Recipe: Summer Stuffed Heirloom Tomatoes // Serious Eats
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We spent a glorious labor day weekend in Ithaca, NY. While there, we visited Wegmans at least three times. On our last stop on the way out of town, we picked up a bunch of local produce. We found ourselves left with much of it at the end of the week, and needed a recipe that made use of it.

This was great! We didn't have tomatoes, but we had big peppers, and the substitution was fine in my opinion. I was afraid this recipe was going to be too veggie-y for me, but it really wasn't. We used fontina cheese because it melts beautifully (and we were out of mozzarella). It had a sharper taste, which I enjoyed. Seth was liberal with the olive oil. The fresh basil was essential. Definitely a good one for summertime produce.

Roasted Red Pepper and Basil Pesto

Recipe: Roasted Red Pepper and Basil Pesto / Annie's Eats

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This was a quick, tasty meal. It has too much raw garlic in it, though. I'd reduce that next time. Or roast/cook the garlic before adding it to the pesto. We'll make it again, I'm sure.

Sausage Lasagna

Recipe: Slow Cooker: Sausage Lasagna // Slow Cooker Revolution

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After the success of the Spinach and Mushroom Lasagna, I was excited to try sausage lasagna. This was tasty, but I didn't enjoy it quite as much. We used turkey sausage, and perhaps a I added too much ricotta. I didn't make my slow cooker foil sling large enough, so the lasagna did not come out neatly. Oh well. We enjoyed the leftovers for a few days.

Pizza: My Favorite Food

Recipe: Cornbread Pizza Dough + Toppings // Bread Lovers Bread Machine Cookbook (dough)

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I like making pizza at home because I always want to eat pizza. Today we made a margherita pizza and a caramelized onion, shallot, and garlic pizza.