What's cooking?

[Robin Garr]

Summer garden spaghetti sauce fashioned from the San Marzano tomato sauce I made the other day, mixed with a quick saute of minced onions, green peppers and garlic, yellow summer squash sliced paper-thin, and additional peeled and diced fresh San Marzanos.

Wine match: Capezzana 2007 Barco Reale Carmignano. Not bad at all with this San Marzano-based veggie pasta, but frankly it would be better still with rare red meat.

[Karen/NoCA]

They love tomatoes and call my house "Tomato World".

That's adorable.

Jenise, you might appreciate this. My granddaughter is just eight, very sharp, and detail orgainized, with a sense of humor. While she was eating her S'Mores yesterday afternoon, grandpa said, "Miki Rae, you have S'Mores all over your chin!" In less than one second, and with a dead pan stare, she says, "Oh, I'm saving that for later!".

[Jenise]

Jenise, you might appreciate this. My granddaughter is just eight, very sharp, and detail orgainized, with a sense of humor. While she was eating her S'Mores yesterday afternoon, grandpa said, "Miki Rae, you have S'Mores all over your chin!" In less than one second, and with a dead pan stare, she says, "Oh, I'm saving that for later!".

Quick and clever; that girl's going to be unstoppable!

[Robin Garr]

I'm working on a quick spaghetti alla puttanesca using the last of that excellent fresh garden San Marzano sauce. Not in the mood for a heavy Southern Italian red, but thinking a white from the region - Taburno 2009 Falanghina - might get the job done.

[Celia]

Tonight we've cut up a chicken and bunged it on a roasting tray with potatoes and carrots. It's roasting away happily...

[Matilda L]

Trucha.

Another rainbow trout from the fishmonger, roasting in the oven. Assorted root vegetables and greens to be served with a spicy sauce on the side.

[Jenise]

Last night we had smoked salmon fettucine on a 40 foot sailboat. Pretty cool.

Today it rains, so I'm taking advantage of the cool weather to braise a bone-in veal roast. We're losing our water supply for a few days come Monday so it will be nice to have some reheatable leftovers.

[Robin Garr]

Last night we had smoked salmon fettucine on a 40 foot sailboat. Pretty cool.

Whoa! I've seen fancy sushi served on boats, but they're usually only about a foot long!

[Mike Filigenzi]

I'm on my own tonight, so I'm looking at Caprese and an Acme Herb Slab (aka focaccia). A Dark and Stormy to start with and probably then whatever wine strikes my fancy.

[Robin Garr]

Full locavore dinner tonight: Dreamcatcher Farm lamb chops pan-seared with garden rosemary, served with garden romano beans and farmers' market new potatoes.

[Heinz Bobek]

The other day we had Monkfish filet fried in butter with vanilla bean and lime zests on a creamy fish sauce perfumed with basil leaves. Served with potatoes "La ratte"

[Karen/NoCA]

Tonight it's whole roasted chicken, stuffed with onion, garlic and thyme sprigs, smothered with butter and fresh thyme, roasted on top of onions and leeks, which get nice and caramelized. Mushroom risotto, and long beans tossed with cherry tomatoes, fresh basil, butter and a little sugar.

[Christina Georgina]

Grilled, butterflied leg of lamb seasoned with Aleppo pepper, Greek oregano, cumin, paprika, garlic, sliced lemons, salt, pepper. Tzatziki - trying hard to use the cucs. Carmelized cauliflower with fresh garlic. Fresh Georgia peach ice cream-trying hard to use those as well

[Jenise]

Pasta with a garlicky marinara sauce, which I've been lusting for ever since Robin posted the pics of his San Marzano tomatoes and subsequent red sauce. We'll start with a green salad dressed with a chopped olive and shallot vinaigrette.

[Mike Filigenzi]

Tonight was good. Pan-fried center cut pork chops. Caprese with a really nice burrata. And a killer skillet potato gratin.

[Carrie L.]

Last night was some gorgeous veal rib chops found on sale for $11.99 per lb -- grilled with fresh rosemary, garlic infused olive oil, lemon zest, salt and pepper. Roasted baby yukon golds, and fresh corn sauteed with frozen peas and shallots.

[Karen/NoCA]

A panini sandwich, made with sourdough, my sun-dried tomato pesto, left over roasted chichen breast slices, gold and red tomato slices, and havarti cheese along with grilled corn on the cob.

[JC (NC)]

I'm taking advantage of the summer produce to make a zucchini casserole this week. I also want to duplicate the nectarine and strawberry cobbler I made for a church fundraiser and share it with coworkers but I may have to double the recipe to have enough. I've made German potato salad twice this summer and will do so again for a fifth Sunday potluck supper after church on August 29. (It's also our "crank up" Sunday when we sign up people for committees and various jobs such as Sunday school teacher, altar guild, helping with the newsletter, etc.)

[Karen/NoCA]

Lunch today, stuffed tomato with tuna salad. No gloppy mayo...just the olive oil from the can, celery heart stalk with leaves, red onion, pickled jalapeno slices, cherry toms, chives, salt and pepper.

[JC (NC)]

Looks tasty, Karen. i love that Harris Teeter is now carrying packages of assorted heirloom tomatoes included sungold, Cherokee purple, etc.

[Karen/NoCA]

I love it when tomato season is here in CA...I go nuts every Saturday at the market...since my tomatoes were duds this year, I resort to the Farmer's Markets. The colors are so beautiful, I come home with way too many. It's OK this year however, because I am out of my roasted tomato sauce, so each week I roast what I have not used and go to the Farmer's and buy more. The heirlooms are coming in now!

[JC (NC)]

I'm going to a tomato dinner tomorrow night in Raleigh. Five tomato-centric courses with heirloom tomatoes and five wines paired to the courses.

[Robin Garr]

Last night I made gumbo from the garden (mostly), using garden okra and tomatoes, and loaded the veggies with reconstituted leftover garlic-rosemary pork, shrimp and Tasso ham left over from Equus & Jack's Lounge, a local eatery, the previous night.

[Carrie L.]

Tonight we are having turkey burgers laced with fresh baby spinach and green onion, topped with thinly sliced fuji apple and sharp cheddar cheese.