liamsaunt

Our are too. At least, they are much smaller than the other options. Local asparagus came in this week, and the farm near my house set up an outdoor tent to sell some of their stuff so I went over yesterday. Roasted ramps and fiddleheads, topped with local asparagus and a rich mushroom stock, with sautéed king oyster mushrooms and a soft boiled egg.

No, they were carrots from my CSA and of a regular sweetness. I ate part of one while grating them 🙂 The slaw had other sweet ingredients such as coconut milk and peanut butter in addition to the sugar. It does not matter anyway because my husband told me yesterday that he really does not like peanut sauces so I won't make it again. He dislikes very few things (I can probably count them one one hand) while I have a lot more dislikes, so I try and respect his tastes. Last night, a chicken salad with toasted pecans, avocado, pickled onions, and raspberries in a dijon vinaigrette. Next time I would swap the raspberries for a soft goat cheese.

I already have a Zojirushi rice cooker, which I love, and a little egg steamer that I use on the rare occasion that I make hard boiled eggs. I also do not typically eat desserts. Basically (admittedly without trying to incorporate it) I have decided it is a redundant appliance in my kitchen. I am planning on asking my nephew if he wants to take it when he departs for his service year in August since he will be basically living on rice and beans for a year and I could see it being very helpful in that scenario. If he does not want it or is not allowed to bring it I will probably give it away on my local town's facebook page. This week my fish share gave me a tail piece of salmon, so I made burgers. This one had a cabbage-carrot-peanut slaw on top. It was different from the usual salmon burgers I make. It was very moist and we all liked it well enough, but I don't think it will go into heavy rotation. It was a little too sweet for me, despite drastically cutting the brown sugar in the slaw recipe.

I am glad you liked it! And thanks for the recommendation for her butter chicken. I am making Indian food on Saturday and will give it a try then. I will confess that I have an Instant Pot but have never used it. I think I am afraid the lid will blow off or something. Last night, yellowtail flounder roll ups in a coconut, lime, and cilantro sauce with tomatoes. Rice. We all liked this recipe a lot. The recipe was in the New York Times: (behind a paywall, sorry) https://cooking.nytimes.com/recipes/1022129-coconut-fish-and-tomato-bake?action=click&module=Local Search Recipe Card&pgType=search&rank=1

Seared scallops and roasted sweet potato with ginger, lime and chile butter. Spinach.

Dinner was my sister's choice for Mother's Day. She asked me to bake some fluffy dinner rolls And make crabcakes with a lemon dill aioli, and a salad made from arugula, cherry tomatoes, radishes, red onion, blanched asparagus and peas, and feta cheese in a lemon vinaigrette

Chicken katzu, slaw, rice

orecchiette with spicy chicken sausage and broccoli

Quinoa porridge with blueberries and dried cranberries

Spicy turkey stir fry with garlic, fish sauce, lime and ginger to use up the turkey I took out of the freezer for tacos yesterday and ended up not using, smacked cucumber salad, rice

Well, it was old as dirt. I am not sure how old, exactly, but it is possible that I brought it with me when I moved into this house eight years ago. I found it stashed way in the back of my condiment fridge and decided to see if it was still viable. I prefer to use saf-instant yeast. Last night, blackened salmon with creamy avocado sauce over rice flavored with lime, scallions, cilantro, and black beans, topped with pickled onions, fire roasted corn (the Whole Foods frozen kind), roasted peppers, and cherry tomatoes.

I basically used this recipe: https://rasamalaysia.com/naan/ My active dry yeast was dead so I skipped the yeast activation in warm water step and just mixed the same amount of instant yeast and sugar with the flour and then kneaded everything in the stand mixer for ten minutes before letting it rise. The dough did need a light dusting of flour to roll out smoothly. The naan took about 90 seconds to 2 minutes/side to cook.

What an amazing feast! Last night, coconut curry fish (cusk from my fish share in this case) with rice and naan. I tried a new naan recipe and it was much fluffier than my usual one from America's Test Kitchen so I am going to make this kind from now on.

Grilled blackened swordfish wrap with pineapple salsa

It is "rice" made from chickpeas. The company that makes it is called Banza. It's higher in protein and fiber and lower in carbs than regular rice. No one in my house is on any type of diet, but I bought it because I was curious to try it. I have had their pasta before and it is fine but I probably would not buy it again. The "rice" is decent enough. I like it more than the pasta. I am not sure if I will buy it again, but we will eat the four bags remaining in the pantry at some point. It comes plain and in flavors like chipotle tomato or garlic and herb. Here's a link to the official website. Note that it is available cheaper pretty much everywhere else that it is for sale. https://www.eatbanza.com/collections/rice?gclid=Cj0KCQjwvr6EBhDOARIsAPpqUPH2Au4OaIGSwMIqm1DdUet6VqbMDYe-jRO-6F_ysgEDQliu8lznKz4aAtsAEALw_wcB

Chicken souvlaki with tzatziki, chickpea rice, salad and flatbread.

I bought two bags of anelli pasta from Amazon recently with the intention of doing the same thing--adult spaghettios. ATK has a version with mini meatballs, and Half Baked Harvest has a vegetarian version with rosemary in the sauce. I have not been brave enough to spring my brilliant idea on my fellow diners as of yet 😀

Ricotta gnocchi with a melted cherry tomato sauce and arugula

This week's box. Another massive amount of sweet potatoes. I roasted them and portioned them out into 2 cup servings for the freezer. I now have 16 cups of sweet potatoes in there. Luckily my niece comes home from college in a few weeks and sweet potato is one of her favorite foods, so they won't last long. Other contents: some regular potatoes, a loaf of bread, some spinach, some fiddleheads (I am not a fan, but my husband likes them), carrots, onions, ramps, and green garlic, plus a bag of dried cranberries and a big bag of farro hiding in the back.

Eggplant pizza

A tale of two breakfasts. I had cheerios with oat milk and blueberries. Boring! My husband's brunch was more photo worthy.

Udon noodle soup in a chicken broth with ginger, garlic, chives, lime, and lemongrass that I made from the chicken carcass from Sunday's dinner, with shiitake mushrooms, carrots, spinach, chives, chiles, more garlic and ginger, cilantro etc. and the leftover roasted chicken. It would have been good with an egg on top but we are having eggs in tonight's dinner so I left it off.

Rigatoni with stewed eggplant-tomato sauce. The sauce also had chopped olives and roasted peppers, plus onion and garlic of course. Homemade pecorino-mixed herb breadstick on the side.

Yesterday's breakfast: chia with assorted fruit and toasted coconut

I do sometimes, depending on what kind of banh mi I make. I did not put any on this one, because the caramel sauce on the fish had quite a bit of soy sauce in it, so it was plenty salty on its own. I do tend to put it on my chicken banh mis. Last night, brown butter harissa salmon with salad and orzo tossed with asparagus, parmesan and crispy breadcrumbs. The salmon flavor was very good but I disliked the recipe's suggestion to serve it in big chunks. It looked messy. If I make it again I will just cut the salmon into traditional serving pieces.