This one is based off of Vegan Tuna Salad Recipe from Gluten Free Goddess.

Ingredients!

A bunch of Almonds soaked over night
Mayo
Pickle juice and the pickles they came in on
3-4 stalks of celery cut up fairly small

Throw the almonds into a food processor and chop em up until they are about rice sized. Throw in the mayo then, like a good 4-5 spoon scoops of it. It needs to be moist but not too moist. Pour some of the pickle juice in. You're aiming for a nice Tuna/Chicken salad consistency. Process a little more until it looks "right". Take it out and put it into a bowl. Mix in the celery and some cut up pickles. Might want to add some salt too, but not too much.  Mix it all up and try it. It should be moist and not too nutty.

We had it on rolls with tomato and lettuce. Everyone seemed to like it.

Comments: Not on a bun, maybe bread next time.

We just got back from a trip up north and really wanted a good chowder to eat. So I made some corn chowder since that's what's in season right now. I took this recipe: http://www.simplyrecipes.com/recipes/corn_chowder/ and changed it some.

Ingredients:
1/2 onion, chopped up
4 ears of corn, cut off kernels and save the cobs.
1 bay leaf
5ish cups of milk
3 mid sized potatoes, bite sized chopped (I used yukon gold to keep colors the same)
Pinches of salt.

Start up a skillet and drop some oil on there. Saute the onions with some salt until they are a little brown. Pour in the milk and throw in the corn cobs and bay leaf, remember to salt it. Bring it to a simmer and then back off so it doesn't boil and burn the milk. Let this cook, covered, for 15ish minutes. Next throw in the potatoes and corn and let that cook for 10 minutes, more salt. Cover off is fine, but keep it just around simmering. Once it's done and the potatoes are nice a fork tender, take out the cobs and bay leaf. It's ready to eat.

We're trying to make more vegetarian meals and I found this great recipe (http://cookieandkate.com/2015/thai-pineapple-fried-rice-recipe/) from Cookieandkate.com it's for Thai Pineapple Fried rice. I kinda took it and changed it around some.

In an effort to make some good sandwich/snack meat for the week, I decided to make some roast beef.  I've been messing with marinades, and cuts to use, and I think I have a winner.

Roast Beef
3ish Pounds of beef (I used eye of round)
1/2 cup Soy Sauce
1 Tbsp Sesame Oil
2 Tbsp Sesame Seeds
2 Tbsp Honey, or to taste
1/2 cup Chopped Onion

1. Mix everything but the beef together.
2. Add some more honey to taste. Some honeys are sweeter then others, so make sure to check.
3. Drop the meat in.
4. Let it marinate for a day or so in the fridge. But take it out a couple hours before cooking.
5. Preheat over to around 180 or 190.
6. Heat up a pan on the stove top and sear all the sides of the beef.
7. Put the meat on a roasting or broiling pan.  Something that will let the juices drop off.
8. Cover the whole pan in foil.
9. Bake in the oven for several hours.  After 2 hours check every 15 - 30 minutes. You're aiming for about 140-150 internal temp, depending on how red you like it. 
10. Take it out of the oven and let it sit for 20-30 minutes. 
11. It's ready to eat, or cover and store in the fridge.  It'd last a couple days at least. I bet it would freeze well as well.
12. Feel free to use the pan juices to make a quick sauce. Or just strain it for a nice jus with your french dip.

It was intended to be cooked outside on the barbecue, but the barbecue really needs to be cleaned and repaired. So I cooked it inside on the stove with a cast iron grill pan.


Ingredients:
2 ish pounds of beef (I used sirlion)
1 large or 2 small red onions
1 green pepper
1 1/2 cup olive oil
1/3 cup balsamic vinegar
1/4 cup soy sauce
4 cloves garlic, chopped
2 tablespoon honey



Tools:
wooded or bamboo skewers


Directions:

1. Soak the skewers in water for about 30 minutes.
2. Cut up the beef into a little bigger then bite size pieces.
3. Mix the rest of the ingredients together.
4. Marinate the beef in the mixture for 1 to 2 hours.
5. Cut up the onions and peppers into approx 1 inch squares.
6. Once the beef is marinated using 2 skewers per kabob alternate beef, onion, then pepper. Or whatever order you want to use.
7. Heat up the grill, or grill pan.
8. Place the skewers on the grill. Cook each side for around 5 minutes or so, depending on how red you want it.
9. Enjoy.

We have a bunch of mint growing in our little herb garden, so we decided to make some tea tonight.

Ingredients:

7 Large sprigs of mint (we used a mix of spearmint and chocolate mint)
1/2 cup sugar
1 quart boiling water.
ice

What to do:

1. Stuff springs in some kind of container, we used a glass quart carafe.
2. Pour in sugar.
3. Pour in water. Let sit for 15 minutes.
4. Put some of the ice into a glass.
5. Pour tea into glass, drink.

This is something we've been enjoying over the last couple weeks.  With zucchini and yellow squash nicely in season right now, and we're getting a bunch of it from the farmers market, I've been trying to come up with different ways to make it so we don't get sick of it.  Here's one that I made the other night.

1. Wrap the shredded Zucchini in a towel, or cheesecloth, or something like that.  Squeeze out a bunch of liquid, you want it to be somewhat dry.
2. Mix Zucchini, eggs, flour, salt, and pepper together in a bowl. It should be fairly well mixed up.
3. Let it sit a little bit, and start heating up the pan to mediumish.
4. Put your oil, butter, whatever you're using, into the pan.  Drop about 1 cup of batter onto the pan.
5. Let the pancake cook for 2-3 minutes.  It should start to brown some on the bottom.
6. Flip pancake over, cook another 2-3 minutes.  The inside should be cook, if it still feels a little runny, flip again for 30 seconds to a minute.
7. Server with any kind of topping you might like.  Some things we've used: Sour cream and chives, Salsa, tomatoes and basil, or roasted garlic onion jam.