Fresh Corn Salad – I’ve got another go-to corn salad recipe that I really like, but this was coming to a party featuring lobster rolls, and so I wanted something a little simpler. This fit the bill and was a big hit.
Broccoli Quiche with Gruyere and Cheddar – Super yummy, and a great way to use up some broccoli that is perhaps a little wilty. I threw in a little bit of diced linguica that I happened to have on hand, but it didn’t necessarily need the addition.
Whole Wheat Apple Muffins – Made by request as part of a barter for a ride. Very easy and yummy, as is to be expected from Smitten Kitchen.
Overnight Oats – I eat oatmeal almost every day, but it does feel a little weird sometimes in the summer. I thought I would try doing overnight oats – oatmeal combined with milk and yogurt, and let to sit overnight in the fridge. This softens it up and the yogurt ups the protein. Mainly I was interested to see if I’d feel full for longer with these, but that didn’t seem to be the case. I looked at a ton of recipes but used the one linked above as my starting point. I combined:
- 1 cup steel cut oats
- 1 cup rolled, old fashioned oats
- 1 cup plain greek yogurt
- 1 cup plain regular yogurt
- 2 cups milk
This worked out pretty well, though it was a little too wet – if I do it again I might cut the milk back to 1 cup to start, and then add a little more the next day if it seems to need it. That said, I’m not sure I’ll make them again. It’s even easier to make steel cut oats in my little crockpot and these weren’t good enough that I’ve felt compelled to make them again, especially as I lately I don’t have milk and regular yogurt around consistently.