liamsaunt

I stopped at Eataly on the walk into work this morning and picked up a caprese sandwich. Tasty.

I made the worst dinner I have had the misfortune to cook in years last night. It was my fault: it was snowing and I did not want to go to the store so I typed the ingredients I had into google and grabbed the first recipe that came up. It was a chicken and kale saute with lemon, parmesan and white wine. It sounded good on paper but ugh...I took photos but had to delete them, I hated it so much. Luckily I had baked up some soft pretzel sticks on a whim that afternoon so that became our "dinner" later with some Game of Thrones. We are rewatching it with my niece and nephew.

chicken and pepper stir fry

Roasted monkfish dijon style from NY Times Cooking, mashed potatoes and spinach. Monday comfort food.

Thai flavored tuna burgers from Fine Cooking, Thai combination fried rice from NY Times (minus the tofu since I am not allowed to eat it). Sugar snap peas.

Roasted swordfish with sun dried tomato butter, toasted fregeola and asparagus My niece hates swordfish so I made her some tuna, rice and smacked cucumbers

ramen bowl with shiitake mushrooms and soft boiled duck egg

In the article it was paired with a standing rib roast. That's what I usually make for the Christmas meat. I don't eat red meat so I spend a lot of time trying out various side dishes in advance, since that's my holiday meal. Last night we had roasted chanterelle mushrooms on a garlic rubbed baguette with gruyere cheese

Last night I tested a parsnip mash and roasted brussel sprout recipe in the latest Food and Wine magazine, thinking it might be a nice addition to Christmas dinner. It was tasty and might make the cut. Topped with U10 scallops.

Wild Florida shrimp in a garlic butter lemon sauce on pasta

prosciutto and burrata salad antipasto board

Serious Eats' Pineapple Teriyaki salmon burgers with avocado. Not my favorite salmon burger recipe, and the recipe made enough glaze to coat about 50 burgers. I have over half of it left.

We did group dinner on Saturday instead of Sunday this week. Roasted pear salad roasted artichoke salad cheesy garlic bread chicken parmesean

Wednesday night, chicken stew with dumplings Last night, flatbread/pizza with roasted golden beets, lemony kale, radishes, and goat cheese

I started the broccoli first, and added the salmon to the baking sheet after 10 minutes. Total baking time was 20 minutes at 400 degrees. The salmon was medium rare which is my preference.

roasted salmon and broccoli with a chili-garlic-soy glaze. Served with rice. Next time I will roast the salmon and the broccoli on separate pans as too much of the glaze ran off the salmon and onto the broccoli for my liking.

fish and chips

Spicy cheese bread from Cook's Country magazine Tuna bolognese Seared tuna with rice and broccoli for the pasta-hating niece

Last night I made the "broccoli classic" from A Super Upsetting Book About Sandwiches. Roasted broccoli, spicy pickled lychees, toasted pine nuts, ricotta salata, fried shallots and mayo on a sub roll. It was probably the strangest sandwich I have ever eaten, but the flavors worked together. I won't be rushing to make it again anytime soon, but I am glad I tried it. Husband liked it enough to take the leftover sandwich with him to work today.

arugula salad a prosciutto and burrata salad for my niece who dislikes pasta and everyone else had pasta puttanesca

caesar salad, garlic bread and a chicken sausage, pepper and onion pan roast

Have you cooked anything from it? It's a funny book, but so many of the recipes have multiple sub-recipes in them. I think I am going to make some of the lychee muchim this weekend in anticipation of one of the broccoli sandwiches later next week. Last night was burger night. Beef burger and hot dog Veggie burger

Charred broccoli reubens. The recipe was in my local paper on Wednesday and I figured "why not?" We really liked them and I would make them again. I have a cookbook with some broccoli sandwich recipes in it that I have been meaning to try (A Super Upsetting Book About Sandwiches) and now I am going to cook those too.

Roasted lemon-garlic-rosemary shrimp with toasted bread to soak up the sauce. Arugula salad on the side.