A blended spanish soup - tomatoes, spinach, potatoes, garlic, red pell peppers, white beans... stewed together, blended up, & then garnished with fresh corn and watercress
Persian Saffron Raisin Cookies, for my beloved great aunt Tashie, who had taken a fall. Tashie spent some years living in Iran before the revolution and her connection to Iran is very dear to her heart. So, I baked up these goodies just for her. Oh, and some brownies too, because everyone knows that brownies have magical healing powers.
Two salads from either "The New Book of Middle Eastern Food" or "Arabesque," I'm afraid I don't remember and they've since been returned to the library. The one in front was a Chickpea-Fine Bulgur concoction that I found a bit dull and didn't really care for the texture. I ended up picking out the chickpeas and eating those. But, that salad in back was some sort of "Bread Salad" with toasted pita chips, purslane, bell peppers, tomatoes... and man, was it delicious!
...and Mark Bittman's Pan-Roasted Corn & Tomato Salad, with tempeh bacon in the place of actual bacon. I love this summery salad and make it a few times each summer - it's a perfect complete meal all on its own!
hope you're having some yummy time of your own!!