Picnic sandwiches

I make this sandwiches whenever we go to the beach, a park, or just to make a picnic. Everyone loves it and my little assistant can eat half of these portuguese roll without even thinking.
I often change the type of meat I put in - sometimes veal cutlets, sometimes roasted pork, chicken, or turkey breasts. I add mayo or mustard, cheese (swiss or some kind of portuguese), sweet pickles, and olive oil bathed sundried tomatoes (I let them stand on a bowl with olive oil for a bit before putting in the sandwich).
I wrap the sandwich well because they can drip, but they are absolutely delicious!

Stripped Bass

Grandma Cookie's nephew fished a big bass and shared with the whole family. Luckily, we were given a piece of it and cooked it on the same night. This was what I did - added some thinly sliced potatoes, sliced red onions, and small cut red peppers on the side. Cooked with some parsley, olive oil, garlic, and sea salt.

Spaghetti with vegetables

Another day using the left overs around the kitchen.
This time I cooked onions, red peppers, zucchini, mushrooms, and scallions on olive oil and garlic. I used a little broth to make the sauce and mixed it with the pasta. I loved it.

Creamy pasta with chicken and sundried tomatoes

I had a pack of chicken breast still half frozen by the time I should start making dinner, so I cut the chicken as small as I could to help it defrost and cook really quickly. I had no tomatoes, no tomato sauce, and no vegetables at home, as I was trying to empty the fridge before going grocery shopping again. But I found half of a zucchini and some sundried tomatoes in the fridge. While the pasta was cooking on the side, I cooked the chicken together with the zucchini and sundried tomatoes, with onions and garlic and olive oil. Added some broth from the pasta to help make some sauce, and added a bit of heavy cream to give it texture. Salt and pepper and dinner was done in half hour.

Tomato and herbs Frittata

This frittata is a recipe from a Food & Wine book I have and it is perfect for a brunch. The fresh parsley and a hint of fresh oregano and thyme gives it such a nice taste. And the tomatoes are so pretty set in a circle.