Greetings from the Boston area, where I am cooking for two adults (and feeding Parker the cat his twice daily rabbit kitty food)! We are finally getting some fall like temps, although we’re in an awful drought. Here’s what we’re having tonight and what I anticipate for the rest of the week:
Lunch for the week - Soup of red and brown lentils, cooked with chiles, garlic, ginger, and garam masala. Peas were added in the last 8 minutes and then some cilantro and cooked brown rice.
Sunday - Yellow Eye beans from Rancho Gordo cooked with a ham shank and collard greens. I also made a batch of cornbread, but I may have over baked it (and it didn’t rise very much, which probably means I need fresher baking powder). I also roasted some mushrooms for BF to use with his lunches this week (InstaPot black beans and quinoa).
Monday - Leftover beans, collards, and cornbread.
Tuesday - I found a two cup container of a red chile tomatillo sauce from 2020 in the freezer that I am going to cook some shrimp in for tacos.
Wednesday - Haddock, red potatoes, and snap peas. Probably a sheet pan affair.
Thursday - Salmon with yellow beans, peas, scallions, and bacon. A more late fall/early winter riff on a similar spring dish from the Le Bernardin Cookbook.
Friday - probably our usual sushi delivery
Saturday - We have tickets to see Steel Panther at the Boston House of Blues, so we will likely eat there.
