Looks good! And with the appropriate amount of tzatziki 
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I think of it as a salad. 
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I saute fresh corn cut off of the cob with a mirepoix of celery, red bell pepper, sweet onion and garlic in TPSTOB, a bit of salt/pepper and a glug of heavy cream and good bourbon. Add fresh basil at the end.
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I like how you think!
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That’s a good idea. Thank you!
Yum. Love that combo of flavors.
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Could you paraphrase the recipe? Paywall… I’m getting a lot of chard in the garden now and could use ideas!
I made this tonight, and it was outstanding. Also spicy - cut back on the dried pepper if you want a milder version.
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Do you mean for the chard? I am having a chard moment, and have been down so many rabbit holes since then. I suspect it was a riff on this one from Saveur , but with my own roasted tomatoes.
For the chickpeas with chard I added some left over chard to the cooked chickpeas with some extra roasted tomatoes, with an eye toward how much green stuff, and dry harissa blend (maybe 2 Tb mix from Whole Spice) and tahini (1 Tb?) husband would embrace. Your milage/significant other/patience may vary.
Either way, thanks for asking!
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Chilaquiles verdes. Made with tomatillos and serranos - hotcha! - and leftover defrosted carnitas. Homemade chips, needed more of them as my dish was a tad soupy, but still pretty tasty. EXCEPT FOR THE FACT THAT I FORGOT THE COTIJA CHEESE. argggh.
i also think i slightly prefer red chilaquiles. next time!
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I made chilaquiles too! Leftover chips from lunch burrito, salsa from jar, string cheese, red onion, some vegetarian breakfast sausage, feta in lieu of cotija, and an egg.
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Chicken and artichoke in a sauce of dry vermouth and chicken stock. Not quite Francese since there was no lemon (BF does not like such flavor). Overall a disappointment. It really needed the lemon and something else-- I don’t know what. There certainly was enough salt.
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Almost got the finished product in before the edit window closed.
I imagine her saying “Please! No pictures”.
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Hahaha
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haha love it. She is quite the demure young thing, ain’t she?
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Bless her heart!
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Speedy fish tagine with pompano, carrots, and potatoes. Pan-roasted cauliflower on the side. Rice with the fish.
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Earlier I made Parsi green plantain cutlets - was trying to use up a plantain and not feeling like tostones. These were delicious!
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I just grilled up a package of bone-in, skin-on chicken breasts and I’m pretty sure at least one was bigger than your whole chicken!
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