Thursday's Kitchen Cupboard

The week began with what seems to have become a regular: chard and potatoes.  The version this week was a crustless chard and cheese quiche from Vegetarian Times.  I liked how the potatoes made a crust on the bottom of the quiche and the combination with the feta cheese was delicious. 

The weekend was perfect grilling weather.  I used the cucumbers to make a side salad: Tangy Cucumber and Avocado Salad.  It was a nice, chilled salad with perhaps a bit too much tang and not enough avocado.

On the cucumber theme, we had lunches of egg salad and cucumber sandwiches.  I have yet to get tired of fresh cucumbers, but when I do then the pickling will begin.

We also grilled some peaches from our peach picking afternoon.

Speaking of peaches, I couldn't resist making (and eating) a peach pie:

I also made some mini peach pies to freeze for the when a pie craving hits.  I got the idea from Our Best Bites, they're adorable and it lets you have some delicious pie in a controled portion. 

I also stuffed myself with plenty of fresh peaches, these ones topped some yogurt:

 
That's what has been cooking in my kitchen.  If you want to peak into other kitchens and see what others are cooking, head over to Thursday’s Kitchen Cupboard at the Gardener of Eden.