BeeZee

Lets not forget the multitude of plastic take out containers. The vast majority of restaurants in my area don't use eco-disposables and I cringe at the styro and plastic which isn't recyclable. At least some of the online ordering platforms give you the ability to specify no plastic forks, etc. be included with your order.

A classic in the Philadelphia area...

“Granola” made with matzo farfel. It is a bit dark because it was whole wheat farfel. Actually addictive. I am using it to sprinkle on green salad with strawberries as our starter.

We had visitors from our other office today and they brought a fruit basket for us. First time I've gotten a fruit basket that included lemons with the other usual suspects...but timing was good, I need lemons for dinner tomorrow, so I claimed them.

Tuna, avocado, (lime juice) pickled red onion

It will just be 5 of us who are fully vax'd - at my house. Mom is making brisket and macaroons (dipped in chocolate), I'll also buy some ice cream. I plan to make matzo ball soup, but if I don't have time (super swamped with work issues) will make salad. I'm also making citrus chicken, since I don't eat beef, and we like the leftovers. Roasted potatoes (simple). Haroset is the traditional apple/walnut/cinnamon variety (I'll eat the leftovers mixed in to oatmeal or yogurt). Vegetable is still unknown, since I'm inclined to see what looks good when I get to the supermarket (DH has requested no more asparagus, we've eaten it too often). Might make roasted broccoli and a tahini dressing to drizzle, since we aren't so strict and sesame seeds are O.K. for me.

@weinoo, those look perfect, I like the size, too. I had plain Fage yogurt with some homemade fig compote that I had in the freezer since September.

My husband decided he wanted corned beef so he bought a small Nathan's bagged corned beef/seasonings included and I'm simmering it so it will be ready for dinner tonite. No traditional sides, made coleslaw per his request (hey, it's cabbage) and he bought some potato knishes (see? potato). I do not eat beef, so it will be all his for the next 2 days.

Lime - microplaned zest. Only used about 1/4 tsp sugar.

Pickled red onion...juice, zest, a little salt and sugar. So pink! Made for enchilada bowls, but looking forward to having it on tuna salad also.

@Porthos, that situation definitely merits a polite complaint. I had less debris left on my property after my whole roof was replaced. And when my kitchen was worked on, I had nothing to clean other than a little dust.

@Shelby, You figure out ways to use whatever they send, but seriously...if I ordered tomatoes and got radishes I'd say WTF? What recourse do you have, since they are substituting an item, not completely missing something you paid for...is that part of the service agreement, that they may substitute based on supply and if you bitch at them they credit you?

Whole Foods had bay scallops on sale, so I made a quick detour after gettiing my Covid vacc...needed an easy pantry dinner since I did not feel great that evening. Pantry dive...had some leftover canned plum tomatoes, artichoke hearts...cooked a little red onion until soft, added garlic. Tomatoes and seasonings simmered with a bit of chicken broth, added the scallops at the end and cooked for 5 minutes. So good, very sweet. Mixed in cooked Banza rotini since DH requested a repeat appearance.

Leftover citrus chicken, spinach, Banza chickpea rotini. Appropriate for our springlike day.

@MetsFan5, good planning, I had some dental work yesterday, too and wasn’t so smart! Looks comforting.

Food therapy...aggravating day, lasagne leftovers in the freezer...hit the spot. Remembering that the original version was a little dry, I added watered down tomato sauce to the pan for the noodles to hydrate a bit while reheating. Good results.

I used to like toast lightly buttered, then a little orange marmalade spread on top. Now, I'm more apt to do a very thin layer of cream cheese and top with apricot or raspberry preserves or jam. I like the way the cream cheese tones down the sweetness. And I'll always use a knife for spreading the first layer, and a clean spoon to dispense the preserves/jam from the jar. Don't want to see crumb leftovers in spreads.

Prune hamentashen...store bought, but from a local supplier and not bad. If only they had a little more flavor (vanilla) in the dough part...lost one corner in transit

I appreciate when a blogger (usually the more professional ones vs the hobbiests) have the “jump to recipe” link to avoid the backstory and excessive explanation.

A cookathon day, doing some meal prep...roasted a couple of split chicken breasts (simple salt/pepper/onion powder/paprika rub), baked tofu squares brushed with “vegetarian oyster sauce” from Wegmans (just a mushroomy umami flavor). For dinner we had turkey meatballs that bake in a vinegary sauce (threw some carrots in at the halfway point) and kale salad.

Made the veg for dinner this afternoon so it can mellow...Turkish style braised green beans.

Similarly...I occasionally eat canned sardines (which my Grandfather did) but it horrifies my husband, so only when he's not home. There's plenty of traditional Jewish cuisine (see: Gefilte fish as mentioned above) that I won't eat, but I am not an outcast for turning it down, just guilted so much for "not even taking a taste" that it feels like being cast out😆

Using up more leftovers...green lentils, some grape tomatoes that were going soft, oil packed tuna. Black pepper, sherry vinegar, dash of TJ’s umami seasoning.

Truly a clean out dinner. Had a couple of eggplants from last week that needed to be used (one turned out to be bad, as it happened). Made a vegetarian sort of moussaka casserole with one eggplant and lentils, but instead of bechemel (lazy) I drizzled some heavy cream (fridge leftover) over the eggplant layers and scattered crumbled feta over. Worked fine (tastewise), if a bit looser than it should have been. From the freezer, a pack of vegan fish cakes (Thai flavor) which were pan fried. They did get fish flake texture, it was interesting but I probably won’t buy them again.

If you simmer the soup with a cut up potato, the potato will absorb some of the spice (you remove the potato once jts done).