Dumpling Tomato Salad With Chile Crisp Vinaigrette. I made this once before, it is delicious.
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Asparagus pizza with whole milk mozz, parm, and a garlic-oregano béchamel for sauce. On a whim, I offered DH some cold-smoked salmon laid on top his vegetarian half. I sampled a bite, and OMG! So good! Will be making our annual aspa pizza with smoked salmon from here on out.
Served with salad greens in vinaigrette.
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Yay!
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Back from Japan! and slowly working on a report. In the meantime, first dinner back (i hit the hay at 6:00 pm yesterday and never got back up until almost noon today) had to be Japanese - a copy-cat of part of a meal we had in Kyoto which was the best meal of the trip. This was just one of the dishes of a multi-course meal - a very homey bowl of gingery/savory/sweet ground chicken and egg over rice. Of course, mine was a mere shadow of the deliciousness the original was, but still awfully tasty, hit the spot. I’ll make it again with better ingredients (not pre-ground chicken, but minced whole chicken thighs). Very happy to be back home with the BF, but missing Japan already… We’ll be back.
Soboro Don, from Just One Cookbook:
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Welcome back! I have been thinking about you in Japan. Can’t wait for the report!!
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I made whole wheat rotini in a lemony spinach-basil pesto. I loosely interpreted the recipe and subbed pistachios for walnuts (added more) and added a heaping tsp of TJ’s lemon pesto. They must have tested the recipe with a Vitamix, because I couldn’t get it to blend in a regular blender and had to switch to a FP. I added sauteed vegetarian Italian sausage and asparagus, a can of Great Northern beans, and roasted cauliflower.
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Even though we had tacos last night, I still had them on the brain, so, tonight was the last of the Easter pork roast. rubbed with achiote and lime, in corn tortillas. I made a roasted tomato and habanero salsa and some pickled shallots to go with. The supermarket had black radishes, so I sliced up some of that too. Delicious!
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Chicken thigh with a rich pan sauce of dry vermouth, demi glace, bone broth, Dijon mustard and cream. Jasmine rice. Green beans. Chives from the garden snipped on top which was quite thrilling, considering how recently we had snow.
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Is it Greek week @spíti lingua…… or did I just make too much fasolakia & tzatziki? 
Partly inspired by today’s azure-blue skies, sunshine & balmy temps, souvlakia chirino were on our brainz. I picked up a pork tenderloin and marinated about half of it in sizable chonks in Greek olive oil, RWV, lemon juice, oregano, s&p, paprika, onion and garlic powder.
We then hit the brewery & met a few friends for afternoon beers to enjoy this fabulous weather.
When we got back, I made dressing for maroulosalata, since we had a couple heads of romaine and 2/3 of a cuke in the fridge: MOAR Greek olive oil, RWV, s&p and fresh dill bc I felt like SALAD on this warm evening. Greek feta added creaminess.
My PIC desired carbs, so we opened a can of imported dolmades.
We saved the fasolakia (and a few more lamb chops for tomorrow).
Speaking of Greece…. Argentinian friends of ours whom we haven’t seen in almost a decade 
will be in Crete for most of June, so we may yet pivot from our Airbnb in Calabria (which turns out to be a bit of a PITA to get to). Direct flights with United from BER to HER with miles to use make this a tempting alternative.
One of many questions to ponder: would we rather eat Greek or Italian food for a whole week? Not the worst dilemma to have…
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Mouthwatering!
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NYT’s recipe for baked panko-crusted white-fish. Served with a lemony-mayo and warmed, leftover German potato salad.
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Shrimp, mushroom, asparagus stir fry, onion, garlic, ginger, Fresno chile, tamari sauce, green onion. WoL smashed cucumber salad.
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Veggies (asparagus,bell pepper, red onion, tomato, artichoke) and seafood (junkfish chunks, shrimp, calamari) with French lentils, a little feta.
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Tonight’s dinner was Ham, Cabbage & Vegetable soup. I used up the first of 3 packs of leftover Easter Ham. Sunshine didn’t want a bread bowl this time, so I just served it in regular bowls. We both really enjoyed this!!
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I need to make this with some of my Easter ham, thanks for the reminder.
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Yes… one store had cabbage on sale for 59 cents/pound. So I picked up a BIG head and shredded it down.
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Cabbage is great . Its my go to vegetable.
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