We split a takeout gyro from a local restaurant, along with a huge container of salad bar and soup, all portioned by DH. Now we have a couple day's worth of leftovers!
Himself grilled chicken breasts seasoned with TJ's Smoked African seasoning. I sauteed zucchini, mushrooms, and tomato and added in fresh sausage-and-cheese ravioli. Also sauteed up fresh radishes. Salad to start, of course.
I had a tomato sandwich on rye. For only having two tomato plants in pots, they are producing almost more than I can keep up with.
Plus, I've been prepping for this weekend's party so had to clear the fridge a couple of days ago, and I'm not interested in cooking anything for me until the weekend's over.
I test drove a quinoa zucchini fritter recipe with smoked steel head trout (dry smoked) (made it gluten free by using quinoa flour and millet bread panko bread crumbs) and garden greens salad. I infused EVOO with sundried tomatoes and made a dressing for the salad using that (strained), some finely chopped sundried tomatoes and a lemon balsamic vinegar. The dipping sauce for the fritters was yogurt + mayo + lemon zest, S&P.