It's cool enough to cook again, so I had to take advantage of it.
The main dish was chicken baked with fennel (from Bittman), which is simple enough: slice some fennel; put it in a baking dish with some olive oil and season; bake at 175C for 10 minutes; add chicken parts and season with salt and pepper; bake another 30 minutes or so, removing the breast pieces when they are done and setting aside; serve with lemon slices.
As a side I did vegetable rösti of a sort: grate some zucchini then salt it and let it drain; mix with minced onion, mashed garlic, lemon zest, grated carrot, lemon zest, chopped basel, and enough flour and breadcrumbs to make you believe it's going to hold together; form small patties and saute in olive oil. We ate these with a sauce I made by blending together feta cheese, mashed garlic, yogurt, and mint.
The zucchini things didn't hold together quite as well as I would have liked, but they (as well as the chicken) tasted great.