I don’t much like chicken. Your dinner looks fantastic and makes me want to cook chicken…lemon/caper/thyme/butter…oh yes.
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Used homemade pinto beans, cascabel, guajillo, and ancho chiles, and some pecorino over the top, since that’s what I had. Greens were a bunch of chard. Excellent!
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Thanks 
. It’s been a while since I’ve made a mounted butter sauce, used to make tons of it in my previous life.
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There was a general holiday specialties dish of the quarter thread a while back that was fun — we could reuse that.
Or start a new one for the non-winter holidays, which would capture other things through the year.
Or were you thinking a new thread just for March holidays @Madrid?
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Your wish is my command: March holidays — which do you celebrate, and how?
"Look Ma! No beans!"
Tonight I made Milk Street’s beef [I subbed chicken]-pistachio kofte with dill-mint yogurt sauce, with whole wheat lavash, bulgur pilaf with asparagus, tomatoes, and scallion, steamed broccoli, shatta (hot sauce), and the last of my hummus. Also an arugula salad with clementines, feta, Kalamata olives, cucumber, and Sabrina Ghayour’s pomegranate molasses dressing (to which I add sumac).
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Clam chowder, from clams we dug ourselves. This year’s harvest was odd. The clams were much deeper and much bigger than we’re accustomed to. I assumed they would be tough, but when I chopped them up tonight, it was like chopping butter.
We have out-of-town guests coming in a few weeks, and I was thinking of making chowder one night for dinner. I did want to sample this harvest first, as I didn’t want to make anyone sick (or worse). All good. We’re both here!
Served tonight with homemade focaccia.
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Another day at the pool, another lunch excursion to feast on more sea roaches I mean rock shrimp 
Eyes were bigger than our moufs, so the extra dozen I thought we could snarf up came back home with us.
As for WFD tonight: OPA! Greek dinner chez Club B — souvlaki kotopoulo, fasoulakia, tzatziki, spanakopita.
(spanakopita weren’t homemade cuz we didn’t want our hostess of the mostest go thru the hassle — hers are amazeballz, tho
Why ever leave?
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Meatloaf (a tiny one), garlic mashed cauliflower + potato, and a plate of zucchini carpaccio.
There was also a tray of roasted zucchini, but I ate that off the tray standing in the kitchen, so 
The meatloaf was beef with grated zucchini and carrot. It’s been a while since I used ground beef and not turkey. I always find it tricky to Alice meatloaf when it’s been loaded with vegetables, because it’s so tender.
.
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And added about a cup of shredded zucchini. Whoops.
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I didn’t feel like cooking tonight. I scrapped my original dinner plan and did a freezer dive. I’d take things out and then changed my mind. I finally found a container of potato soup tucked away where it didn’t belong. Perfect. I added a pat of butter, paprika and green onions. Extra sharp cheddar and gouda on sourdough grilled cheese. Cherry peppers. Fini.
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That plate is a trip around the (f)eastern countries.
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Thanks 
That looks great. Is the salad in Plenty or Simple?
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Beautiful plate of food there, @ChristinaM. Yum.
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I made miso vegetable soup. Almost done with the brown miso, which is good, ‘cause it’s kinda bitter.
Trader Joe’s made spring rolls. And not very well - I wouldn’t get these again.
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My memories of eating my grandmother’s haluski were the jumping off point for this meal.
And I did take a giant leap from tradition by adding sliced sweet peppers, leeks, and a dollop of hot pepper paste to the sliced cabbage base. Skillet gnocchi subbed for the haluski dumplings. Thinly sliced kielbasa left over from another meal. Ran the whole thing under the broiler for browning, and added a dollop of labne (sour cream would have worked nicely) for richness, because I sautée in my preferred olive oil and use no butter. Riffing.
ETA: Haluski in any form needs lots of black pepper. Trust Grandma and me about that.
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Jerusalem. And likely online too. You’re basically chopping various veg that you’d expect in a Greek or Mediterranean salad. Plus herbs. I did parsley mint dill. The dressing slays. Buttermilk, lemon, garlic, white wine vin, evoo. Sumac all over. He uses old naan. I use crumbled pita chips.
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Looks great! Good call on subbing some Cascabel and Guajillo for the Ancho.
Ancho always comes across as too sweet and fruity when used solo to my Taste. (too dark to my Eyes as well 
)
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