I originally planned on making tonight’s dinner last night but we had a bunch of leftovers I wanted to use instead. Sunday/Monday, depending upon your time zone, was Nowruz, Persian/Iranian New Year. A traditional dish for this celebration of spring is Kuku Sabzi, an herb-laden baked frittata. I made it with dill, parsley, cilantro, turmeric, and barberry though the variations are endless. I had some tomato-braised green beans on the side.
Leftovers from last night’s Pescatarian Feast for 2 from the Darjeeling Express cookbook. I am pleased to announce that all dishes were even better the next day! The shrimp benefited from adding a little additional butter when gently reheating in the pan.
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
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Dinner was a rushed affair after little league: peanut cucumber salad, steamed butternut squash and baby cauliflower in flashed black vinegar dressing (borrowed from this), cumin-Sichuan peppercorn roasted asparagus, steamed tofu dressed with oyster, Maggi, and soy sauces, and a little bit of sweet soy-buttered pappardelle (mostly for the T-ball kid). Veg-heavy, which makes me happy.
Umbrian lentil soup. The lentils and aromatics had been big-batch cooked prior and frozen. To freshen things up tonight I wilted in some garden kale, and served the lentils over newly cooked pasta.
Huh. Well it sounds like you’re doing everything right. Maybe cut back on the bonito? I usually use fish sauce, myself, since I can’t really taste the difference.
I try!
