Dinner Bowl #79

 

Determined to use what I had in my fridge, here we have tomato pastina with chickpeas (recipe from Sunglow Kitchen using non-dairy Parmesan and dried basil), zucchini Italiano (recipe from Cookery for 1 or 2), caramelized cabbage and onions (recipe from Cookin Canuck, but with no parsley, alas), and steamed cauliflower with seasoned salt.

I'd bought a mini cabbage (fun sized cabbages are sometimes available) intending to make coleslaw, but I ran out of carrots. This cabbage recipe was so good, though, even if it does look weird and brown. Parsley would have helped, if I had any.

The pasta was pretty good, too, though I personally didn't care for the texture of chickpeas alongside pastina. I ended up fishing out the chickpeas to eat separately and then had the pastina after I'd eaten all the chickpeas. But I would love this pastina recipe, without chickpeas, to be served alongside some Italian tofu or something.

I may have overbrowned the zucchini, which was a gift from a neighbor's garden, but it still tasted good.

Can I just say how much I love cauliflower steamed until softer than you're "supposed" to have it? This was so soft and creamy. It's not as good as roasted cauliflower, but it will definitely do right now, and it feels so nostalgic to me--this is pretty much the only way I had cauliflower growing up.

I successfully avoided the grocery store for quite some time! I don't know if I should be proud of this, but I kind of am.

Now I have plenty of room in my fridge for berries, cherries, ears of corn, tomatoes, and big bags of cucumbers. Summer is my least favorite season, but I hope to enjoy all the good parts anyway.