You had me scared for a second there!!
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You’ve heard of the “Impossible burger “??
Well, introducing the “Almost Impossible to Eat without It falling apart and making a huge mess Burger “
“!!!That’s what I get for trying to incorporate vegetables into my meal, and having chips on the side instead of a sensible salad
.Grilled bacon cheese burger with grilled onions, lettuce, tomato and Dijonaise.
Delicious
. If it ain’t messy, is it worth eating??
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Grilled steak, chopped Greek-ish salad. The steak was ridiculously well marbled and was tender as buttah. Can’t wait for leftovers!
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I had a little kale left in the fridge which I had intended to use in a salad however as dinner was approaching I decided I didn’t feel like a salad tonight. Being the carbohydrate addict that I am, I decided to blanch the kale then whiz it in my Majic Bullet with a little evoo and garlic then tossed it with a little linguine, some pine nuts and some grana padano. I snacked on a whole tomato while I was waiting for the noodles to boil then had a COTC for “dessert”. And I am now practicing boiling a more reasonable quantity of noodles 
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Procrastinating by cooking today.
Using up chicken drumsticks that had been in the freezer a little too long, with wine, German roast chicken spice blend, lemon and olive oil.
Eggplant parm stacks
Orzo
Shrimp with basil, Franks red hot, garlic and lemon
Zucchini and green beans
Sour cream & dill mushrooms
Braised parsnips
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After yesterday’s lavish feast I was craving something lighter for dinner: a BAS with sunny crisp lettuce, radish, celery, cuke, flavor bomb tomatoes, avocado, all tossed in a zippy mustard dressing with fresh parsley, and topped with pan-fried KOS & charred scallions.
Hit the proverbial spot. There’s even a little bowl leftover to have with our BLT lunch mañana
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Tonight I made creamy lemon pesto rigatoni with seared zucchini batons, blanched sauteed green beans, and wilted spinach. The protein was panko-breaded shrimp. This was a hit.
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Zucchini tossed with Parmigiana and a mushroom sauce made of soffrito, olive oil, minced mushrooms, white wine, black pepper, fennel, nutmeg, salt, passata, and crema. It had a bit of a Bolognese effect in mere minutes.
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A seasonal favorite. Pork-basil-zucchini meatballs, scented with cumin, and cooked in a pan with sauteed peaches and shallots. Roasted garden green beans. Long grain rice.
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Beef Bourguignonne by a recipe from Gordon Hamersley’s “Bistro Cooking at Home” - beef gets marinated overnight in red wine, onions, carrots, garlic, bay leaves, thyme and peppercorn. After searing the meat, it braises for 3+ hours at 275F with bacon, pearl onions, carrots, flour, red wine, beef broth and tomato paste. Cremini mushrooms and garlic get seared separately and added to the stew at the end with watercress. Served over spaetzle.
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A classic for a reason. Yum.
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I sent the BF this link for dinner tonight:
He subbed sunflower seed butter for peanut, and firm tofu for silken, because that’s what we had and used gochujang instead of sriracha, because i prefer it. Turned out great! I can see a lot of uses for that sauce. I could see how the dish would be good with the silken tofu, but also would like to try sauteing the firm tofu and serving it hot and crispy tossed in the sauce.
for himself, he had leftover tortilla de patata with some fried queso fresco and little Argentinian-style pork sausages i got at the mexi-mart. no pics allowed. 
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I wonder what the carrots add to the marinade 
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Perhaps A little bit of sweetness - when I dried the beef cubes before searing you could smell some carrot-like sweetness - it might help with the browning
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My original plan was to batch cook some link sausage & cheese rolls and use them for dinner over the next couple of days. I had made up 14 of these.
I was just finishing up when Sunshine came into the kitchen and asked what was I going to do with the extra pizza dough. I told her “freeze it and make a pizza at some point”. Then she asked if I would freeze the sausage rolls and make pizza tonight. I hadn’t gotten to the store yet to get anchovies (suggestion from @John recent pizza), so I made my old stand-by & one of Sunshine’s favorites – Black Olive and Onion.
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I call this my “sort of lasagne”.
I use rigatoni instead of flat noodles, but otherwise it’s layered like lasagne (meat sauce, pasta, ricotta-egg-cream mixture, cheeses, lather-rinse-repeat until gone), instead of all tossed together like a lot of tube pasta casserole recipes.
As per my norm, I forgot to get a pic while it was intact. But I had enough leftovers to cart some to my daughter & SIL and got a pic in this take-out container.
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We like that combo too! The silkiness of the onions paired with savory, salty olives is so satisfying.
Me being me, at the table I also want a sprinkle of crushed red pepper or Aleppo pepper for a little chile kick.
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I prefer to eat most pizza with RPF or, better yet, chili oil.
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I put Aleppo peppers in my sauce.
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