The first worthwhile, summer strawberries from the farmers market

Pie was made. Chocolate peanut butter cream, shortbread crust and salted caramel. I missed making pies.

More thanks to Bryant Terry. Inspired Vegan-style grits, simmered fava beans with fresh herbs, and roasted asparagus and garlic flowers.

The roasted asparagus and garlic flowers stood in for fennel. As much as fennel has certainly grown on me, I couldn’t bring myself to buy an entire bulb. I spent one summer receiving a CSA where I was haunted with multiple bulbs on a weekly basis and almost burnt out. This dish, regardless, was glorious.

Fully dressed. Grits are now in rotation.

From the Isa Does It test kitchen: Beefy Seitan Stirfry with Fresh Herbs and Cabbage Sesame Slaw

Sunday brunch had been a saving grace through my now-over workplace stress. Scrambled tofu with pea shoots and sugar snap peas, baked hash brown UFOs, watermelon and coffee.

Thank you, Basement Pub imperial glass. Thank you,Wandering Aengus.

Keeping it simple: Thai basil fried rice with cabbage and baked sesame tofu cubes. The tofu is also a tester for Isa Does It that keeps making the rounds.

Life included another treat at Veggie Grill: a grand opening dinner with team VVC, our plus ones, and Dan & Nicole from Upton’s. Yes!

Lastly, on one special evening, Julia Legume and I enjoyed our own buffalo tofu salads. These included baked tofallo cubes, a zinged up Sanctuary Ranch dressing, sliced cucumber and field greens. Goodness, gracious.