I have literally only used my oven twice this summer.
Last week, to make this:
Rosemary Potato Chips (from my amazing CSA potatoes).
In that same oven. Breaded Eggplant (oven baked).
And this week to make this:
Dr. Fuhrman's Zucchini Bread (uses 4 cups of grated zucchs, yeay!)
Chocolate Chip Cookie Pie (I halved the recipe). OH YES.
Otherwise, I've been mostly making things that can be minimally cooked (like on top of the stove for a few minutes) or not cooked at all. And with this kind of CSA haul, it was pretty easy.
CSA Week #12 (8/15/12): A dozen potatoes, a big bag of giant shallots, zucchini (4), a pint of cherry tomatoes, slicing tomatoes (5), the most amazing tasting eggplant (3) , a HUGE bunch of scallions, ghost peppers (3), sage, parsley, and the BIGGEST watermelon in the world.
We got to our CSA pick up first and had choice of all the melons (they were outside the box, so we got to choose our own). Of course we chose the monster one!
With which I made this:
Juicy Watermelon Sorbet (from Vegan A La Mode). I used black and white chocolate chips to mimic the black and white seeds in the watermelon :-)
I have made four ice creams so far from the book: PB Bombshell, Fresh Corn, Peach (with cookies instead of a raspberry swirl), and now the Juicy Watermelon Sorbet. This is an amazing book!
Other things I did not cook:
Raw platter from Week #12 with a Savory Cashew Dip
Hazelnut Chia Pudding (4 T chia seeds, 1.5 cups organic hazelnut milk, 1 tsp vanilla, 2 T organic maple syrup. Shake in mason jar, leave in fridge overnight. Top with walnuts, fruit, or anything else you like).
More seeds. A LOT more seeds.
Our giant heirloom sunflowers were unbelievable. So were the three other varieties (teddy bear, black-eyed's, and another kind I forget).
What have you guys not been cooking?