What's for Dinner #67 - the It's Been A YEAR Since This All Started! Edition - March 2021

Late dinner.
Even later dessert.
Because I got started on both late.
But it was all good.

A classic lasagna with meat sauce. Plating looks like hell, even after a 30 minute rest. I think I go too heavy on the ricotta mix and the meat sauce, as I don’t make lasagna all that often. But it tasted very good!

Crusty buttered roll and a quick salad (not pictured) of romaine, cukes, radishes, tomatoes, and croutons, and maple-balsamic vinaigrette drizzled on top. And a really nice Spanish rioja as the libation.

Dessert was lemon pound cake with homemade whipped cream and raspberries and blackberries.

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Oh my , A Rioja . Dry , nice and friendly. Looking forward to ending this week to spring forward. Fabulous meal also .

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Grilled bacon cheese on rye sandwiches and mater soup. I got a HUGE haul of stuff from the Russian market, some of which was more rye bread than i know what to do with (froze most of it.) So today I made sort of a tomato soup from salsa roja I had in the freezer, leftover from my chile rellenos. added sour cream to thicken, spiced it even further with aleppo, urfa biber, and smoked paprika, a little salt, and a touch of sugar. Sandwich was TJs uncured Black Forest bacon (which has a bit of sweetness) and a mix of jack, provolone, gruyere cheese. Soup was actually nice, just not with this sandwich. Sandwich was delish but so rich it didn’t need a creamy soup.

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i want to marry that steak.

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Oof! I want to fall into that lasagna (and eat my way out, obvi)

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We enjoyed another outstanding dinner at Il Nido in Marlboro, NJ. Below is a link to the details and pictures for those that are interested.

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One of those nights I just wanted finger food. My version. Tiny bean and cheese burritos. Souse vide , rib eye and asparagus. No utensils needed. Cheers .20210307_205745

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Grilled cheese

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Wow. Crab encrusted Cod sounds and looks amazing.
The Strip Steak is extraordinary too and blue rare which is how I prefer.

Have a lovely day ahead.

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Market Today …

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Wow, are those small zucchini (courgettes) with the blossoms still attached?

What a happy sight. Looks like spring is making progress where you are.

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We had more keeping us busy than I thought on Sunday yet I still wanted a dinner that was not leftovers. Store-bought cheese ravioli, fresh spinach (Farmer Dave’s CSA), and shiitake mushrooms did the trick.

I concocted a light creamy sauce with a couple dabs of mascarpone, truffle butter, and a bit of the pasta cooking water.

Easy, and worthy of a Sunday dinner.

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Oooh! You’ve been getting their winter CSA? And your meal looks heavenly!

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Farmer Dave’s “Spring” CSA just started. Eventually I’ll get around to posting about that. Until then, here is a peek at last week’s bounty. Greenhouse spinach, baby greens, and lots of storage veg (interestingly to me, the parsnips are sweetly fragrant).

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I’d be good with this box! It’s when the kale started coming in that I and the two others I shared with at work were in major kale-overload. I froze a LOT of mine and only used it in kale-bean-sausage soup.

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The flora on the zucchine ( courgettes) is praised around these parts !

Yes, we are coming into the green season here.

The chefs scoop these up !

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Radicchio … A beautiful salad and sautéed Courgette in Extra virgin olive oil from Tarragona.
Simple and healthy …

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I love Fresh Ravioli and Fresh Tortellini and Fresh Agnoletti. These look scrumptuous !!

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I made baked ziti-style ww macaroni with homemade marinara, roasted eggplant and mushrooms, orange bell pepper, and spinach-Parm ricotta mixture. Topped with mozz. Under 400 cal/serving. Arugula and spinach salad with strawberries and balsamic vinaigrette.

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A big bowl of Chicken Corn Chowder with Roasted Red Peppers, La Brea French dinner rolls to go with. Perfect for a cold, rainy, hail, thunder, lightening, blustery day. Thank you @LindaWhit
There was a Boulevardier consumed during prep. celebrating my second covid-19 vaccine jab today.
IMG_2815

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“Food is a pretty good prism through which to view humanity.”

― Jonathan Gold