I made a tower of pasta salad for us to take for lunch during the week...
Epicurious. Here is the pile of cabbage and onions I chopped...
The piece de resistance, though, were the green enchiladas. The recipe came from the Simply in Season cookbook, which is organized season to season, based on commonly available produce. I use this book a lot during CSA (Community Supported Agriculture) season, as we often end up with vegetables that I am not sure what to do with, or need a new idea. For example, haluski is my go-to with cabbage, which is fine for the first time or third time we get cabbage for a season, but if we get cabbage five weeks in a row, everyone will get sick of haluski. So, I can just go to the index and look up "cabbage," and it will have some alternatives.
With the green enchiladas, though, it was the other scenario - the "what in the world do I do with the vegetable?" one. The vegetable? Tomatillos. We got tomatillos last summer, too, but they languished in the crisper until the only thing to do with them was add them to the compost pile.
Tomatillos are funny little things. And they're sticky!
For some reason, I just think roasting peppers is really cool. You get them all black and crispy, then peel the skin off and they are sweet and delicious. Like a pepper butterfly emerging a scorched cocoon. :-P
You blend these along with roasted tomatillos, cilantro, some other stuff and most surprisingly, peanuts! Then, wrap grilled chicken in tortillas with cheese, put them in a baking dish, and cover with the sauce and more cheese.
I was a little nervous, but they turned out really good!
So, this all took pretty much all day, and I have to admit, I haven't been as productive since then. :-/
What good intentions have you come back from vacation with that soon fell by the wayside?