I made coconut-roasted cod with salsa macha from Rick Martinez, subbing prepared salsa macha for his. It was tasty folded into corn tortillas with the coconut sauce for dipping. I can see enjoying this even more over rice. Sides of Tajín-roasted haricots and creamy lemony shaved fennel slaw. Thanks @Amandarama!
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Yay! I’m so glad you enjoyed the recipe!
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Simple salad of romaine/tomatoes/green olives in a red wine vinaigrette.
Leftover baked sausage and mushroom pasta topped with freshly made criminalized onions and Parm/Regg, extra Mutti tom/basil sauce on the bottom.
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The lammy chop dinner mentioned a few days ago. We like our Hollandaise sauce with asparagus and even on the Near East rice pilaf. Chops were rubbed with garlic, rosemary and freshly ground black pepper that was mixed with a splash of EVOO, left to marry for a few hours and grilled. Another chop was enjoyed. One of our favorite meals.
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Calamari and white bean stew with pasta - I cooked Great Northern beans in the Instapot from dried for 25 minutes with some bay leaves and then added them to sauteed carrots, celery, red onion, garlic, diced tomatoes and their juices, oregano, chiles flakes, and wine. Then added the calamari and cooked it in the oven for an hour at 275F. Made some short pasta to go with. Leftovers for tomorrow!
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I was going to host my lady posse for another movie night to watch the excellent Men, but the GD winter weather had other ideas: snow started up around 4pm, followed by freezing rain to continue well into the wee hours. Feh! Movie night was postponed to Sunday, when temps will be higher again & we’ll only have to deal with rain. No Detroit-style pizza for dinner tonight, tho 
And so, another exciting meal of leftovers @casa lingua: Sunday’s chicken wings, celery sticks & blue cheese dip…. and that was it. No room left for the last of the sausage & leek pasta from last Friday (!), or yesterday’s veg fried rice & salmon. That pasta will have to be my lunch tomorrow — hopefully without any deleterious effects 
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ATK’s admittedly inauthentic Icelandic Fish Soup (Fiskisupa).
Where I strayed: Pacific salmon instead of white fish, shallots instead of leeks and onions, parsley instead of chives, served with white toast instead of untoasted dark rye.
Where I adhered (but not traditional in any way): kept the celery, sherry, and tomato paste.
In the spirit of things: I used garden spuds and shallots, long-held in our winter storage from last harvest, and sweated them slowly (as opposed to a quicke saute).
It was OK, and while I learned a few good tricks, I don’t think its anything I’ll repeat closely in the future.
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Soup and salad. Chicken noodle: I poached a leg and thigh in chicken broth and I cleaned out the crisper. Onion, garlic, carrots, celery, leeks, fennel, parsley sauteed in chicken fat skimmed from the broth. Salad: mixed greens, green onion, tomatoes, avocado, ranch. Small chunk of warm sourdough baguette and butter.
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I bought everything I needed for Taco Tuesday and then remembered we were meeting up with friends for dinner. Taco Tuesday became dinner Wednesday. Fish Tacos made with lightly marinated blackfish from the freezer. Topped with homemade tomatillo salsa and store-bought red salsa. Served with grilled nopales.
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Green lentils may be more to your liking than the brown variety. The green ones hold their shape when cooked and don’t have the earthy flavor of brown lentils, which I enjoy but isn’t to everyone’s taste. I like the Bob’s Red Mill dried green lentils “Petite French Style” that I can get at Market Basket [MA]. Spinach and lentil
soup, lentil salad, and as a bed for roast chicken are my go-to-uses.
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I love these! Delicious looking meal.
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“Criminalized “ onions, and y’all didn’t notice ?? 
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The greenies were the ones I was thinking of as well, having read that they’ll hold their shape. Good to know that I can find the Bob’s Red Mill ones in MB. I know that OSJL has a very large Bob’s RM section; but it could be only various flours and seeds. But I think I’ve seen the baking mixes there, so maybe they also carry beans. Either way - added to my weekend shopping list. Thanks!
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I did - and hadn’t had a chance to respond. So what did those onions do to you?
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We did. We were either a) trying to be polite or b) did it on porpoise 
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Not sure what recipe(s) you have your eye on, but a dash of Aleppo pepper and a finishing squeeze of lemon often go well. I seem to remember you are also a fan of Aleppo? I use Aleppo with wild abandon so maybe consider the source.
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I LUUURRRVVE Aleppo and have multiple Penzeys jars. And lemon is right up my alley - so both together? Oh yeah.
As for recipes - none yet except one in the new (old) cookbook I just bought. BUT there’s also the Lentil thread I linked from 2019, so I have to do some exploration.
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Unspeakable crimes 
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You polite?? Lolz 
. Jk
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