Last weekend I had a mini getaway in Cape Cod. In my 31 years going out there, this is the first time I stayed in Provincetown, which meant we could mostly ditch the car, and make our feet the preferred mode of transportation. I’ve lived in a rural area for 11 years but I still miss how walking played a passive part in my everyday life.
I’m not stranger to Provincetown since I’ve been exploring that area for as long as I’ve been going to the Cape. Being in town meant I could enjoy it without the fuss of finding parking, and really spend more quality time there beyond hitting the usual shops we visit every year.
It was so refreshing to walk 15 minutes into town for breakfast. We even walked 45 minutes to dinner one night. That may sound crazy but it helped work up our appetites, while dreaming about the houses we’d love to live in one day as you get closer to the West End, the quieter, less traveled part of Commercial Street.
It was also the longest stretch I’ve gone without cooking, unless using the coffeemaker every morning counts. I didn’t even miss cooking, or at least I didn’t think I did. Since getting back home five days ago, I’ve made a batch of challah for Shabbat, zucchini bread, and these nectarine galettes twice. Hope you enjoy them as much as we have this past week. They’ve been a delicious remedy for those post vacation blues. You’ll find the recipe for them at the very end, after my favorites for this week (some from my old site without a paywall, so keep on scrolling!). —xo, j.
This Week’s Favorite Recipes
A delicious way to use any zucchini lingering the fridge, or if you’re lucky enough to have it growing in the garden. You can split the batter into three mini muffin pans, and bake them until deeply golden and cooked through, 35 to 40 minutes. Get the recipe here.
If you’re up for a more ambitious baking project that shines a light on seasonal produce, these Homemade Peach Pop Tarts are for you! Store bought jam is fine but homemade peach jam is also fun to make. Get the recipe here.
Crispy Baked Eggplant is a summertime favorite in our house. Flash freezing the prepped eggplants extends the season long after the season has ended. Get the recipe for making the eggplant & how to freeze it here.
Eggplant gets all the love when it comes to parmigiana but zucchini is great stand in, and way to use up any excess zucchini if your garden runneth over. Get the recipe here. (no paywall)
The perfect pasta for a summer picnic starts with my No-Cook Tomato Basil Sauce. Bonus points if you add some creamy, torn fresh mozzarella. Get the recipe here. (no paywall)