Tonights dinner seasoned drumsticks baked in the oven, varenyky and Fresh Pea
Salad with Mint & Manchego from Modern Comfort Food. I love this pea salad and it keeps well for a few days.
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They look delicious!
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Tomato with mini mozz
Mussels with chorizo
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That pea salad sounds DELICIOUS.
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Here we go…first post! Tonight is minestrone soup courtesy of Cookie and Kate and a buttered baguette. This is our go-to dinner-transitioning-into-lunches soup.
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Looks delicious.
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The mystery package from the freezer was a chicken thigh roasted in duck fat. When reheated it exuded enough duck fat for gravy for the mashed cauli. Salad of mixed greens, cuke, tomato, red onion, asparagus, kalamata olives and creamy Greek dressing.
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Thank you! It’s one of the few soup recipes that I’ve not had to futz with- truly delicious and super easy.
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Delicious and easy-the best kind of dinner!
Looks great to me!
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I’m enjoying all the taco photos that everyone is posting.
Thank you.
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So many good looking dinners tonight!
Ours was a NYT recipe for braised beans and greens, with a Roasted Italian sausage tossed in. Homemade toasted stirato for mopping up.
Spinach and shallots from the garden.
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Flat bread “pizza” with tomatoes, arugula ( from the garden), and prosciutto. Forgot the Parmesan but still good. Saving half for lunch!
Inspiration from Pam Anderson’s The Perfect Recipe for Losing Weight and Eating Well.
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Our favorite Salmon main - simply cooked in skillet with lemon olive oil and lemon pepper, using a lid on to keep the oil spatters off the stove. Sides were a (box mix) Parmesan risotto and steamed peas topped with cashews. No pictures because the salmon needed an extra couple of minutes when I checked for doneness. And I proceeded to burn the thumb and slightly scorch 2 fingers on the right hand picking up the hot lid; the protective oven mitt was on my left hand. Cold water immediately helped minimize damage.
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Glad that you are ok.
I have those burn days too usually when I’m rushing to get dinner on the table.
DH tried to help one time and set the lid on a burner that was on. Needless to say, we both burned ourselves and laughed about it afterwards.
I rectified that situation by getting an all purpose lid without a metal handle/nob.
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I love a good mystery with a satisfying ending.
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thinking of making this. are the potatoes cooked before hand – blanched or otherwise? or are they sliced so thin that there’s no need?
Thai Massaman curry scallops with eggplant, mushrooms and peas. Others in the family had salmon or halibut instead of or in addition to the scallops, based on preference, with brown rice, and roasted broccoli and sweet potato planks for the others. No one else in my house eats eggplant, mushrooms or peas, but I love them, especially in some dishes. I seasoned the seafood and brushed with curry paste before oven roasting (fish) or pan searing (scallops). Veggies were all oven roasted except for the peas. Portions assembled as per preferences and sauced with the Masaman curry. Forgot to top with Thai basil, which I actually had on hand. Delicious nevertheless. Typically I simmer whatever veggies in my thai curry, but the pre-roasting gave them a nice flavor and substantial texture, and made it easier to mix and match ingredients per person without too much effort. everyone approved (vs. the overly dramatic complaining that occurs when an errant pea or mushroom makes it onto a plate despite my best efforts to carefully portion when ingredients are simmered altogether).
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Yikes on the burn!
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