Pasta with kale pesto, garlic knots and roasted beets on ricotta with sautéed chard and garlic. Tossed some dill, pepitas and pomegranate seeds on top.
I’m home alone the next 12 days, so going to work on the frozen leftovers. Oh, and lots of cheese.
Hi Honkman, I bookmarked your dinner because it looks really great!
I did some googling - is this essentially the same recipe you followed?
Yep - that’s the one
Tonight I made roasted local chicken leg quarters, which I dry brined with seasoned salt and poultry seasoning, served with Stove Top stuffing with celery, cranberry sauce, tomato salad with balsamic vinaigrette, and Brussels sprouts cacio e pepe. The chicken was so well seasoned and juicy after three days in the fridge! I also really enjoyed this shaved Brussels prep. Too much chicken for me to finish.
I love shaved Brussels. Cacio e pepe sounds great; I will be stealing that idea.
Also, I just looked over a grocery receipt for a client today to see if I bought something I needed. The price of green grapes almost gave me a stroke. Is this a Western Canadian thing, or has the price gone up everywhere?
First item under PRODUCE
Reheated some of yesterday’s pulao with arctic char in individual casseroles topped with some butter and half and half for extra moisture before they went in the oven. Also made roasted green beans. This was even better tonight!
Grapes are coming from South America at this time of year.
There may be a fungus involved.
'Cados can only go up in price with the Super Bowl demand and anticipated tariffs and border disputes in the US.
Interesting! Thank you for your reply.
Green seedless grapes are around US$4.50/lb at the local indie supermarket.
Just under $7 a pound here, but with conversion and extra distance that makes sense. Thank you!
I shredded them using a food processor slicing blade and then tossed with olive oil and (a little) salt and pepper on a big sheet pan. When they were tender and golden I stirred in grated Pecorino Romano and more pepper. Served with lemon wedges for squeezing. Easy!
I’m going to have the leftovers with a fried egg.
Oh super simple! Thanks for sharing. And those leftovers sound divine.
Oops, I corrected an error about the type of cheese.
Lazy dinner of leftover chickie thighs from last night crisped up in our brand-new air-fryer and my beloved’s beloved bok choy 
No complaints.
I made mac and cheese with aged Gouda tonight, and we liked it. For a 9 inch square baking dish, I used roughly 1.5 cups macaroni: 1 cup light cream: 1 cup canned evaporated milk: 1tbsp butter/ 2 tbsp flour roux: 2 cups grated aged Gouda. Baked at 350 until golden.
Monkfish with bok choy, and potatoes au gratin. I don’t get to use my ramekins too often, so this was exciting for me.
