MAPLE ROASTED SQUASH AND CHICKPEAS
MINT PISTACHIO PESTO
I added a can of chickpeas because we love crispy chickpeas and wanted to beef it up to more of an entree. Omitted Aleppo pepper in both, and used half a jalapeno in the pesto since that’s what I had. I added the pomegranate molasses as a drizzle vs mixing it into the pesto as some commenters complained that it muddled the color of the pesto. I served it over spinach and bulgur. We loved this - a really satisfying veggie (vegan, actually, I guess!) main that I will definitely repeat. I have leftover pesto, too, which I’ll have to figure out a worthy use for!
I made this awhile back, following the recipe very closely except I added celery and used pearled farro instead of barley. I was very disappointed in the first bowl I had, then looked back at the recipe and realized I had forgotten to add the red wine vinegar and grated cheese (Pecorino in my case) which made all the difference. The soup has grown on me with each portion I pull out of the freezer. Will definitely make it again, it has a very good effort to deliciousness ratio.
Sausages With Tangy, Gingery Pineapple Recipe We had this last night, absolutely delicious. I used the sweet sausage choice, and the pineapple was fresh (frozen) not canned. No cilantro, which always causes me to sprinkle just a little coriander. We loved it. Not a pretty panful, I could have been more careful arranging bits, maybe next time.
I’m always on the lookout for ways to use canned salmon. We keep a good stock around as part of our earthquake preparedness and have to rotate the tins now and again. I love me a fried salmon cake, but this recipe calls for baking and I found that appealing. I left out the paprika (seems odd to me), and I transferred the garlic from the meatballs to the sauce (mayo, dill, lemon). I also added a spoonful of olive oil to the fish mix, and brushed the tops with a little more, neither of which hurt things.
I used a #30 disher which yielded 20 meatballs from the full recipe (I made half). Baked for 20 minutes at 400 degrees, and then hit with the broiler for a couple of minutes to brown.
Tasty and easy. Will make again, but will incorporate some minced onion or scallion next time for added moisture and volume.
Thanks for flagging this recipe, I missed it somehow. Some of the comments are unintentionally hilarious!! (“I only use Thousand Island, will not touch mayo, ever!”)
