In season tomatoes from the farmers market or garden. I went from “ew, raw tomatoes” to “omg, delicious”.

I’m not sure how much protein you can add but King Arthur Flour has a few blogs about what to do with sourdough starter beyond bread. * -https://www.kingarthurbaking.com/blog/2016/05/12/sweet-sourdough-baking -https://www.kingarthurbaking.com/blog/2014/07/27/excess-sourdough-5-tasty-ways-to-use-it-up * I’ve found that adding a few (2-3) scoops of unflavored protein powder never really hurts anything but I generally know what the consistency of cake/scones is supposed to look like.

It’s definitely comfort food to me.

What’s your heat source?

Gnocchi Skillet with Chicken Sausage & Tomatoes from The Kitchn

• 1 pound frozen or shelf-stable gnocchi
• Kosher salt and freshly ground black pepper
• 9 ounces cooked chicken sausage (~3 links; garlicky or jalapeno is a plus imo) , sliced into 1/4-inch-thick coins
• 1 pint cherry or grape tomatoes, sliced in half lengthwise
• 1 to 2 ounces fresh basil leaves, thinly sliced (1/2 to 1 cup loosely packed)

• Bring a large pot of salted water to a boil over medium-high heat.
• Add the gnocchi and cook for 2 minutes or according to package directions. Drain and toss with a drizzle of olive oil.
• Heat a 10-inch or larger cast iron skillet over medium heat with a light drizzle of olive oil.
• Add the sausages and cook until it begins to brown, 2 to 3 minutes. Push the sausages into a pile at the edge of the skillet and turn the heat up to high.
• When the skillet is quite hot, add the tomatoes, skin down, crowding them in if necessary.
• Cook until they are blistered, 1 to 2 minutes.
• Stir in the sausage and cook until both tomatoes and sausage are slightly browned, about 2 minutes more.
• Stir in gnocchi and cook just until all is combined, but the tomatoes have not broken down into sauce.
• Remove the skillet from the heat and stir in the basil.
• Taste and season with salt and pepper. Serve immediately.

SUN DRIED TOMATO, KALE, AND WHITE BEAN SKILLET from BudgetBytes

• 2 15oz. cans cannellini beans, drained

• 1/2 7oz. jar sun dried tomatoes in oil

• 1 Tbsp apple cider vinegar

• 1/2 tsp dried basil

• 1/4 tsp salt

• freshly cracked black pepper

• 1 pinch crushed red pepper (or a lot more)

• 1 Tbsp olive oil

• 2 cloves garlic, minced

• 6 oz. fresh kale, chopped*

• Drain and rinse the white beans.

• Roughly chop the sun dried tomatoes.

• In a small bowl, combine 2 Tbsp of the oil from the jar of sun dried tomatoes with the apple cider vinegar, basil, salt, pepper, and a pinch of red pepper flakes. Set the dressing aside.

• Add the olive oil and minced garlic to a large skillet. Sauté the garlic over medium heat for one minute, or just until it begins to soften and becomes fragrant.

• Add the chopped kale and 2 Tbsp water to the skillet. Stir and cook over medium heat until the kale has wilted.

• Add the drained beans and chopped sun dried tomatoes to the skillet with the kale.

• Continue to stir and cook until the beans are heated through.

• Lastly, drizzle the dressing over the skillet and stir to combine, and add salt to taste. Serve warm.

Are the green onions also known as scallions?

I love my Zojirushi Neuro Fuzzy Rice Cooker ❤️

Caribbean Canned corned beef and Cabbage

1 canned corned beef (Libby’s or Grace) 1 small cabbage, washed and shredded 1 medium onion diced 2 cloves garlic diced 1 tbsp oil 1 medium tomato (chopped) 2 sprigs Thyme 1 scotch bonnet pepper diced and de-seeded (optional) A dash of black pepper (optional)

• Wash the cabbage then shred it.
• Add oil to skillet or Dutch oven over medium high heat.
• Sauté the onion for 3-5 minutes.
• Add garlic and cook for 30 seconds.
• Add the shredded cabbage, tomatoes, black pepper, and thyme.
• Cover saucepan and cook cabbage for about 5-7 minutes until tender.
• Add the scotch bonnet pepper (optional)
• Add the corned beef. Use a big spoon to break-up the corned beef and stir with the other ingredients.
• Simmer for another 3-4 minutes
• Serve with any of these items: rice, boil banana/ plantain, fried dumplings, or bread.

I think that this is a great step forward! I hope they also pursue crustaceans 🦀.

It might not help our oceans recover (reduced populations due to increased water temp and those effects) but it would help to reduce some the human impact of fishing.