Recipes We've Been Making Lately

We've tried so many new recipes this summer; many of them to help us use up our CSA veggies and meat supplies. This is probably one of my favorite series I write since I refer back to these same recipes over and over again. 

We tried these refrigerator dill pickles but I didn't have dill seed so I used dried dill weed (1 tsp. in each jar along with 1 clove garlic). I was told they tasted mostly of vinegar so next time I'd put more water and less apple cider vinegar. 

 This basil vinaigrette was delicious though I did add a bit of lemon juice, salt, and pepper to it. 

We tried this fresh raspberry homemade ice cream with the last 2 cups of our freshly picked berries. It was so easy! BUT we didn't really like the frozen chunks of fresh raspberry; next time I'd mash them up really well and possibly even cook them down a bit into a syrup. 

We made pork potstickers one day following this recipe-- sort of. Alec had a different pot sticker recipe up on his laptop by this same blogger that we started following and then when he pulled it up on his phone it was different? So we already had the veggies shredded and ready to go; we added in our pulled pork and followed all the rest of the instructions and ingredients. It was delicious and easy enough but it took us forever to stuff all the wonton wrappers (we used an entire package)!  

We made the potstickers so we could try this Easy Dumpling Soup recipe.  If you don't need to make your own dumplings/potstickers it is a very easy recipe! We did have some potstickers leftover that didn't fit in the soup so we each tried some from the soup and baked crunchy on the side. Both were yummy but we liked the baked crunchy ones best. 

 

We tried this Easy Korean Ground Beef recipe one night using rice noodles in place of the rice and broccoli in place of the cucumbers. It was so easy and really tasty!

 I was looking for an orzo pasta salad recipe and gave this easy recipe a try. I didn't have artichoke hearts but I did add a bit of feta cheese in along with the dressing and it tasted so good! Don't skimp on the fresh herbs-- I used a combination of parsley and basil.

We made these Mediterranean turkey burgers to go with the pasta salad. They were incredible. 

I made this sweet zucchini relish recipe; I halved the recipe not knowing if we'd like it and assuming only my husband would be eating it. Once he finally opened a jar I feel like he flew threw the relish; even adding scoops of it onto his salad. He told me it was delicious! 

For my own lunch one day I tried this cucumber caprese salad making a small cereal bowl sized serving. I did use balsamic glaze and the basil dressing I already had mixed up in the fridge but it was a delicious way to use up some of those cucumbers and tomatoes. I later used a big bowl to make a huge batch to bring to a family party. Everyone loved it. 

We tried these eggplant fritters minus the mint leaves for dinner one night. My family does not eat eggplant but I was hoping that with breaking it up with breading and cheese and herbs and frying it that I might entice them to give it a try. I happen to love eggplant so I figured even if no one else liked it I'd have lunch leftovers for a few days. Well, I was so surprised when all my guys ended up eating 3 or 4 fritters and I had zero leftovers!

 Linking up with: Thinking Out Loud,