Camerones arondeados. Arroz blanco. A Tex-Mex inspired roasted asparagus.
The shrimp (Milk Street) and the rice (Rick Bayless) were delicious, as always. Not sold on the chili-lime treatment (random food blog) of the asparagus - the seasonings drowned out the flavor of the fresh spears. Back to the drawing board on that part.
Today I made palak chicken following this recipe mostly:
Instead of fresh spinach I used two packs of frozen. I also cooked the sauce separately for later use with paneer and/or potatoes. I thought it came out pretty well. I had some for dinner with miso soup and basmati rice.
For some reason I find there are very few seasonings I like with asparagus. I usually serve it plain. The only exception is when it’s topped with a runny egg.
I’ve made several of ATK’s and Cook’s County’s pizzas. They’re okay, not really scientific, but quick. I think my favorite of their line up is their Detroit pizza, and I go much lighter on the sauce.
too many indulgences lately meant it was a two-salad day (lunch and dinner) for me. And the BF made himself Chinese sausage fried rice with eggs (and TPSTO hoisin.)
His dinner was more suited to our June gloom, cold AF, foggy and windy weather…
Spice rubbed pork tenderloin, seared and roasted. Cotc, butter, s&p. Salad of little gem, celery, apple, roasted golden beet, crumbled white stilton with apricot, pistachios and honey mustard dressing. There was wine.
Most Mutti Products are very good.
The crud, i.e. not being able to breathe through my nose properly woke me up again at 6am. I capitulated around 7am & popped a coupla Sudafed. We learned the hard way to bring US cold meds along with us every summer, lest we’re left treating our colds with Bach flower extracts or similar useless shite. Ima big believer in Better Living Thru Chemistry, at least when it comes to cold meds 
Next thing I knew it was 1pm: time for a lavish brunch at home. Spent the rest of the afternoon doing laundry & cleaning our pad in preparation for my bestie coming to visit us tomorrow. It’s raining cats & dogs here, so the day didn’t lend itself to any scooting excursions anyway.
Since we’ll be dining out the next couple of nights I made another lazy pasta meal for dinner tonight: sautéed a bunch of garlic and three small sliced shallots in olive oil, toasted a blob of tomato paste, added a splash of Primitivo, a glug of Divella passata di pomodoro, a generous amount of capers, a sliced up zuke for extra veg, and a bit of pasta water. Finished the tagliatelle in the pan & served with grated parm.
SALAD on the side: same arugula treatment as last time, ‘cept for parm instead of pecorino.
Had a lovely Nero d’Avola rosé with it.
I’ve tried the passata which is excellent, so I’m not surprised that this sauce was so tasty. Will def buy again.
I tried Mutti sauce last week, too. The Marinara. It was okay. I like Carbone for fancy jarred sauce.
I like Mutti tomatoes.
It’s far better and a better bargain than Rao’s. Mutti = $6.99(on sale) from $7.99 Rao’s = $9.99(on sale), $14 + regular price.
Yup.
For sauce in the $6-$9 Cdn range, I like Stefano’s Marinara better than the Mutti Marinara. I used some of the jar of Mutti on eggplant parm. I have to toss the remainder because the jar has been open in the fridge around 8 days.
Carbone and Rao’s are both usually $13-$15ish Cdn unless they are on sale.
The DeCecco and Aurora sauces in the small jars are a pretty good deal.
Does anyone think this Green Sauce would work well with scallops?
Tonight’s dinner was eaten straight out of the bowl. Because Friday. I had spring mix to start and it was dressed in evoo and balsamic vinegar followed by gnocchi with bolognese sauce.
SS mixing bowls are a lifesaver I tell ya! 
Take-out shellfish, halibut (not pictured), cod, lobster mac & cheese , cole slaw, and halibut chowder for DC, from Kipp’s Lane Fish & chips in London, Ontario.
I too like their Passata.
Sounds like I will have to try their sauces as well
Homemade pork-and-sage pelmeni. Crookneck squash-mashed potatoes with scallion greens. Leftover roasted carrots. Little baby peas.
Squash, scallions, carrots, shelling peas, and sage from the garden.
