This post is very late; these meals were actually made in the middle of July! We cooked in Olympia, and were joined by Ian and his dad Harry, who had just flown in that day for a visit.
The main course of our dinner was Turkey-Pancetta Roulade Sandwiches from the July/August 2012 Food Network Magazine. We used chicken in place of turkey, and added chopped prosciutto to the cooked part of the filling instead of sliced pancetta.
The meat was really flavorful with the filling, and really made the sandwiches delicious!
For a vegetable dish, we put something together using things we had from the garden and the Cornerstone Dairy. We blanched broccoli and hearty greens from the garden, made a white sauce with cream cheese in it, tossed the veggies in the sauce, put it in a baking dish, and topped it with queso blanco and then baked it.
The salad we made was also from the July/August 2012 Food Network Magazine: Honeydew and Arugula Salad. The sweetness of the honeydew was a great compliment to the peppery arugula.
We started our breakfast for the next morning that night - we made Sourdough Blueberry Pancakes from Tasty Kitchen, which need to be started the night before. We didn't add blueberries, but put fruit on top instead, along with raw whipped cream (of course!). These came out much better than some other sourdough pancakes that we had made before; they were fluffy and had great flavor.