Beautiful plate of food!
Thank you! I am slowly descending from a chile high from the serranos in the salad 
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Ha, thought they might be bell pepper! Yes, you’ve released some endorphins for sure.
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I made fajitas with leftover NY strip steak, pico and sour cream. Mixed greens salad, green onion, radishes, avocado, cilantro ranch. I stole that idea from @ChristinaM. There was a Margarita.
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I’m not sure how I stumbled upon this recipe for greek skillet chicken meatballs and lemony spinach-feta orzotto from Italian Enough but I’m glad I did. I didn’t have ground chicken but did have some bone-in/skin-on chicken thighs so I modified the recipe slightly. I rubbed the thighs with the spice mixture meant to season the meatballs and then browned and partially cooked them. They then were simmered with the orzo until done. CSA spinach and dill were added after cooking along with lots of lemon and feta.
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Steak Frites. 12 oz Filet Mignon and air-fried battered fries, both drizzled with garlic-parsley butter. Nailed the medium rare. Heavenly.
This may be the best steak I’ve ever made. And right now its a toss-up as to what is the best accompaniment: fries, a baked potato, or mashed? I could do all three any time but right now the crispness of the fries is meshing very well with the tenderness of the filet.
BF doesn’t do steak. He made himself a mini turkey meatloaf.
There was a martini.
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The steak looks perfectly cooked with a beautiful char. A nice Chateauneuf Du Pape would have gone great with it (or the Cotes Du Rhone you had the other day) 
I think the crispy fries were the best accompaniment. It’s nice to have a little contrast in texture.
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artichoke parm sandwich with calabro mozz. i wanted to make this after reading the piece on Mama Louisa’s sandwich shoppe in bon appetit. tasty and i’d make it again.
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I still have a little of that Cotes du Rhone from the other day but I forgot all about it. Anyway, I needed something stromger after the day I had! 
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Finally back at cooking in a new house with a new (and improved) kitchen - simple vegetable stew with red peppers, king oyster mushrooms, shallots, garlic, tomato juice, vegetable broth, ras el hanout, paprika, cinnamon and mint. Served over couscous made with tomatoes and mint and topped with yoghurt.
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Want.
Def potatoes with steak.
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Tacos de vieiras a la vinegreta (Spicy Scallop Salad Tacos), adapted from Rick Bayless:
I used what remained of the cooked scallops from yesterday (although it gutted me to have to cut them up like this!) and then proceeded with the recipe from there. They worked very well! I reduced the habanero to a half of one because I didn’t want to overpower the flavor of the scallops.
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You sure do have a way with tacos!!!
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Thank you! If I can find an excuse to put something on a tortilla, it 99.999999% probably will become a taco!
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BISO chicken thighs, sprayed with cooking spray and seasoned with s/p, and a garlic powder mixture including dried parsley, onion powder, dried orange peel. Baked at 375° until done, basting twice.
Served with orzo seasoned with Penzeys’ Florida lemon-pepper and sauteed spinach with toasted Mediterranean pine nuts.
Wine.
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I’m so excited! I love Indian food but haven’t been great at cooking it. I did butter chicken in the instant pot and found a YouTube recipe for garlic naan that worked splendidly. Super excited and it’s delicious!
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I made hummus the other night, inspiring the BF to make falafel and tabouli from scratch, plus tzatziki and a little tahini sauce. All very good!
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hahaha - the BF says i’ll turn anything into a taco.
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drool-worthy!
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