Project Wrap Up

This is the last week of cooking regularly together from Mark Bittman’s Cook Book. Share your thoughts about this 75 week project. What was your favorite recipe? What did you learn? Share a new recipe that hasn’t been cooked before.

Show us your take! Leave your link below.

Non-blogging participants: If you made a dish, let us know your thoughts here or on our Facebook page—where you can also upload your own photos to our wall!

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Week 74 in Review

This was a no host week as we have dwindled to just a few posters. I made Mark’s recipe for Watermelon and Tomato Gazpacho. We really loved this recipe and the garnish of feta, basil and olive oil drizzle really made this dish great! Sandra made Vegan Oatmeal Chocolate Chip Cookies. Sandra did not think they were really exciting but a good healthy choice.

You can check out our Pinterest board for some inspiration!

Next Monday is our Project wrap up. Please share your thoughts on this project. What it has meant to you, what you have learned, your favorite recipe from the book, or cook a new one!

No Host Week

What recipe did you choose this week?

Show us your take! Leave your link below.

Non-blogging participants: If you made a dish, let us know your thoughts here or on our Facebook page—where you can also upload your own photos to our wall!

Week 73 in Review

Food Matters Project: Tuna SaladPasta with Tomatoes, Tuna and Capers by this week’s host, Evi of Fifth Floor Kitchen.

Thanks to Evi for choosing this week’s recipe – This recipe had mixed reviews. A couple of us loved it and thought it was great as a nice lunch meal, hot or cold. One person really didn’t care much for it and we had a post of a great sounding Grilled Swordfish with Herb, Caper Sauce.

You can check out our Pinterest board for some inspiration!

Next Monday is a No Host Week. Choose any recipe from the book to post.

Week 72 in Review

tomato carpaccio

Tomato Carpaccio with Mozzarella by this week’s host, Laura of Chef Laura at Home.

Thanks to Laura for choosing this week’s recipe – This recipe was easy to adapt using what we had on hand. One salad had arugula, a couple of us roasted our tomatoes, one added quinoa and basil pesto and a great twist was using smoked mozzarella. This is the perfect recipe for those beautiful summer tomatoes that are just starting to arrive at the Farmer’s Markets.

You can check out our Pinterest board for some inspiration!

Next Monday, we’ll post Evi’s selection, Pasta with Tomatoes, Tuna and Capers (page 232).