Hi everyone!
Fell off a bit with meals out and travel. Had a very successful weekend of eats (plus wonderful friends & family time) in the Boston area.
Back to trying to plan better, not only so I eat more intentionally and healthfully, but also so my fridge doesn’t look like a train wreck 
Trying to jog my memory about things I had previously planned or prepped or frozen so I can use them up.
I was inspired last week to try some new Turkish recipes for Turkish Cusine-OTQ, some of which ended up in the freezer before my trip, so I’ll eat my way through them soon.
-– Izmir Kofte (using ground turkey) inspired by a neighborhood restaurant version + rice + green veg tbd (maybe more Fasulye). Used this recipe for inspiration.
— Shortcut Gozleme with spinach & feta, using extra filling and handmade tortillas from last week. Like a giant spanakopita! But with more filling.
-– Curry Chicken Noodle Soup in quest of something intensely flavored like the Teochow version
I ate recently. I sprouted roots on my lemongrass since I bought it for this 
— Bengali Mustard Salmon + Spinach Dal + chapatis & rice
-– Viet Garlic Umami Noodles with mixed mushrooms (king oyster, shiitake, and black) + Sichuan-style stir-fried Chinese cauliflower
— Simple Chicken Curry + tbd veg (leftover cauliflower or turkish green beans) + chapatis & rice
-– Miso black cod that I marinated and froze a while back + tbd salad or green veg + rice
— Thai Larb using ground turkey + tbd salad or green veg + rice
— Shortcut Eriste (Turkish pasta) with spiced lamb (turkey) and garlic yogurt + tbd salad or green veg. Similar to this recipe but the version I like at a place near me doesn’t use tomato.
— Scallop Brown Butter Nigiri (copycat for a restaurant sushi dish I’m sort of obsessed with at the moment) + tbd veg.
Hope everyone’s having a good week!
