Stone Fruit Caprese from NYT Cooking. In place of tomatoes, I used plums and Palisade Peaches, and in place of vinegar this uses lemon juice. Don’t forget the olive oil—it takes the dish up a notch! We give this a 5.
Thursday, August 6, 2026
New recipe, August 5, 2026
Crispy Gnocchi with Sausage and Broccoli from NYT Cooking. Very easy and has a great spectrum of flavors and textures. This gets a 4.
New recipe, August 4, 2026
Pork Tenderloin with Corn Peaches and Lime from NYT Cooking. Make it either Olathe Corn and Palisade Peaches and you’ve got a 5! Delicious!
Monday, August 3, 2026
New recipe, August 3, 3026
Dill Pickle Smashed Potato Salad from Food and Wine. The potatoes are microwave steamed, the smashed and roasted in an oven with olive oil til crispy. Then you add a mayonnaise ranch based dressing with pickles and onions. A delicious surprise! This gets a 5!
New recipe, August 2, 2026
We have a lot of cucumbers from our garden, so this is Spicy Cucumbers with Mint Scallions and Crushed Peanuts from NYT Cooking. This has a dressing that is nicely balanced in flavor and quantity with the cucumbers and herbs. Key step is letting it chill for 30 minutes—perfect in our heat! Simple and fabulous, this gets a 5.
New recipe, August 1, 2026
Summer Thai Inspired Noodle Salad from Food and Wine. Lovely Thai flavors without any peppers or heat. We enjoyed this, and would have enjoyed a little capsaicin. We give it a 4.
New te iOS, July 31, 2026
Mushroom Smash Burgers from NYT Cooking. These are really quite delicious! The mushrooms really do become flat and crispy. I would use a bit more onion powder and salt on the mushrooms, but these still get a 5.
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