"I don't like gourmet cooking or 'this' cooking or 'that' cooking. I like good cooking." - James Beard

The past couple of weeks we have enjoyed some delicious home cooked meals.  Last Monday B made fish sandwiches.

He simply dredged turbo filets in flour, egg, and panco/pistacio/garlic breadcrumbs before pan frying and serving on whole wheat rolls with chipotle mayo.  To make the asparagus he just covered it in olive oil, salt, and pepper and roasted at 400.  It was simple and delicious.

The following night we made pesto shrimp pasta from Giada's Everyday Italian cookbook.

We just tossed the whole wheat angel hair (which we were thrilled to find at Whole Foods) with the pesto, and then topped with shrimp that had been pan fried in olive oil, salt and pepper.

Then Saturday at the shore my mother in law made a great lunch of homemade pickles, wheat berry salad, and lobster rolls.

The entire meal is surprisingly simple.  For the wheat berry salad:

4 cups water
1/2 c dry wheat berries
1/2 of 15 oz. can of black beans, rinsed and drained
1 cup shelled edamame, thawed
1 cup chopped tomatoes
1/2 cup finely chopped red onion
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
salt and pepper
Cook the wheat berries for 55 mins and then combine with the rest of the ingredients.

The lobster salad was made by mixing frozen lobster meat, thawed and chopped, with chopped celery, lemon juice, and mayo to taste.  It was wonderful served on toasted and buttered split rolls.

Sunday night we made black bean veggie burgers with kale chips and a homemade wild blueberry pie with almond topping for dessert.

Just a tip for the black bean burgers - make sure to drain the water from the pepper/onion/garlic mixture before combining with the black bean mash.  Otherwise the "patties" will be too liquidy.

The wild blueberry pie was delicious and simple to make (we used purchased pilsberry pie crust).

It was extremely runny when we first sampled it because we couldn't wait for the pie to cool entirely before diving in.  Hopefully you can have more restraint than we did :)

I am, however, happy to report that after we let the remainder of the pie sit overnight, it solidified nicely.  If you are going to try the recipe I would suggest an alternative topping because the almond mixture is far too sweet.

Happy cooking!