It’s not a mix. Just the dried squares of kelp.
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Oh my goodness it would be so amazing with braised mushrooms!!! Thank you so much for that idea!!
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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.
I will celebrate any holiday if there is a special food or meal associated with it.
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Goddamn, that all looks good.
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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.
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Your Kuku Sabzi is a thing of beauty!!
Words to live by!!! I aspire to that…
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That looks great. You made the dish elegant.
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Drool-worthy. Welcome!
Wow, I must say the tips on this thread tonight are awesome.
We had Ina Garten’s Shrimp & Linguine Fra Diavolo. It was filling on its own no room for sides.
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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.
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As always, your plate is so colorful and pretty!
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Gorgeous photo!!
That looks delicious, and I love your plate! Is it pottery?
Thank you we love them everytime we use them.
Would you believe stoneware?
Gibson Elite Dinnerware Set in Cobalt Blue
You can buy it on Amazon.
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Thank you. I may have to set a goal of finding at least one holiday a week. I love learning about how others celebrate.
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Thank you 
I try!
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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.
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That looks amazing . I’m going to add the recipe to the Lentils thread.
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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.
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