Summer in Seattle this year has been a little grayer and wetter than the last couple of years–still, on those blue sky-kind of days, it’s one of the loveliest places to be. This week is starting cool and rainy and ending (supposedly) with heat and sun. So, I’ve planned our meals accordingly. Tonight, dinner will be cooked in the oven and towards the end of the week, we’ll have a cold soba salad. The one exception, of course, is pizza Friday…unless we go to one of our favorite pizza places for dinner. Hmm, a plan is forming.
Dinner tonight was one our newer favorites, roasted carrots, tossed with za’atar, cumin, and lemon juice, served with a tangy, salty yogurt and some crusty bread. I tried this on a whim a few months ago after seeing a recipe in Cooking Light. Admittedly, I wasn’t too sure about it but was…
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