Tonight was frozen lasagna, pesto asparagus, and CSA radishes with cucumbers and peppercorn ranch.
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me too. i love broccoli when it’s soft, it gets so sweet! with just good evoo, s&p? delicious.
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If you have extra pepper halves and want a variation - taco-stuffed (cumin, chili -etc. seasoned ground meat mixed with salsa, refried beans & cheese) is good. Cover with foil and bake 40 minutes. Serve on a bed of Spanish rice.
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Thanks! I will definitely keep that in mind for down the road. Between the stuffed peppers and Sunday’s shrimp, I managed to use them all up this go round!
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No mix needed! It’s just tequila, agave syrup, and lime juice. Like a daiquiri but with tequila instead of rum, and agave syrup instead of simple. At Tommy’s I saw them make it by just squeezing some limes, putting some agave syrup, and pouring tequila into a blender jar filled with ice and then shaking it a bit.
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OH OK! because i thought I’d seen their mix sold in stores, but maybe I’m imagining that… so i need to get myself some agave syrup.
“Kids” just back from Turkey and their first stop was In and Out. I was working on Salisbury Steak, but In and Out appears to be what’s for dinner!
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That would totally work for me tonight! None here in Washington yet, but hit one while out of state recently - love it!
Ah, looks like there is a mix, but it just has lime juice and agave in it
Might as well just use fresh limes?
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This looks SO good! I love this kind of salad.
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I wish I’d eaten that!
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I haven’t had a cobb salad in ages…
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Stir-fried shrimp, ginger and asparagus. Unsure as to source of the recipe (Cooks Illustrated?), but along with the usual Asian elements in the sauce, it calls for a touch of sugar and cider vinegar. Yum!
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Cravings. Patty melt and potato salad. Patty melt was ground tri-tip and bacon, caramelized onion, swiss cheese and horseradish mustard on rye. Potato salad, baby reds, hb egg, red onion, dill pickle, red pepper, mayo, sour cream, mustard with a splash of vinegar dressing. A glass of hard cider.
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yeah, that’s why i was surprised when I thought you’d used it. always prefer fresh limes.
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it’s been a few years (like maybe 5?) for me… i’m still a fan!
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BF unearthed a lemongrass beef shank stew I made a couple months ago from the freezer and served it over rice noodz. more soupy than stew this time, but the meat had really great beefy, fatty flavor. i need to use beef shank more often. i also remember i used whole radishes in this instead of daikon, and will do that again too. his little cuke salad was excellent, with mirin, rice vinegar, lime juice, thai bird chilies, s&p, and thai sweet chili sauce for the dressing.
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