The Wednesday Weekly Reheat

THE WEEKLY REHEAT

The review will consist of the following: What I ate, What I liked about it; What I didn’t like about it; Any additions I made to it; What I cooked it in; A score that will be out of ♥♥♥♥♥ with 5 being the highest in the lovin’ factor – Enjoy!

Homemade No-Knead Flatbread with Screamin' Ridge Pesto,canned tomato slices,and prosciutto topped with provolone and Romano cheeses served with mixed salad greens and homemade Italian dressing: Without a doubt YUMM!  The flatbread (which was supposed to be pizza dough) was rolled out with a rolling bin into a square like shape.  This was topped with a generous layer of pesto, slices of leftover canned tomatoes, and deli prosciutto that was cut into strips.  The top was covered with deli slices of Sargento Provolone.  This was baked in our toaster oven (it's too hot to turn on the real oven!) for approximately 15 minutes and then finished with peeler slices of Romano cheese.  Chef Z specially requested more he liked it so much!  We each had 1/2 of this mini pizza with 1/2 a dinner plate of salad topped with Italian dressing that Chef Z made out of the Basil & Oregano that we have dried from the share.  This meal was definitely ♥♥♥♥♥ but I will have to remember to make more next time!

Egg Salad with Chopped Cucumber:  Being without air conditioning has definitely put a damper on cooking experiments and recently all my cooking involves boiling and the fridge.  This slightly nontraditional egg salad was created using 5 hard boiled eggs, yellow mustard, homemade mayonnaise, 1/2 a seeded cucumber chopped, horseradish, red pepper flakes, and Worcestershire sauce (don't forget the ever present S and P!).  It was mixed, cooled, and eaten on crackers for 3 meals this week.  This meal was a ♥♥♥♥ because while I do not like to eat egg salad that much, it was a necessity in this heat and tasted great ice cold.

Pesto and Pea Pasta Salad: Another meal derived from my aversion to the heat and my lack of air conditioning!  I boiled bow tie pasta, added Screamin' Ridge Pesto, shelled green peas with some of the more tender shells chopped, S and  P, and a couple spoonfuls of homemade mayonnaise.  I let it cool down in the fridge and topped it with Romano cheese!

So this is what was going on this week along with the ever present salads.  Hopefully this terrible heat will die down and we can get to cooking again!  What are some recipes you turn to when the heat gets too bad?