First is a fresh pesto with our "joint" pasta. Its such a good pasta for pesto. This was also the first time we had tomatoes from our garden that we could eat. Next is a salmon that was plank cooked on the grill, served with an avocado salsa. Very good.
In preparation for a big middle eastern order coming this week, I made a super easy baklava described on eGullet. This took less than 20 minutes to prepare and used our whole wheat fillo and orange blossom water.
Wanting to use our scrap puff pastry (leftovers from desserts), Tyler threw them on top of the wild rice from the store, morels, oyster mushrooms and garden vegetables. We served it with a baby arugula salad topped with the only tomato to come from our garden so far, which was drizzled with LeBlanc Walnut Oil and 6-Year Balsamic.
When your freezer is so full that you can't put anything else in, that's the time to throw it all away. So we did. In the process we found a couple of discs of pastry dough, a bag of fig puree, and some Ginger People candied ginger. We also had some 70% Sharfen Berger chocolate. And voila!