Dante

Rendang Rigatoni (curry sauce with onion and meat base)

Pasta In The Pink (pasta bake with a tomato/red pepper/fontina sauce)

Tofurkey Marsala with baby carrots, broccoli, and snow peas over farro

Air fried tofu with green beans, carrots, and cabbage in red curry sauce over rice

Cashew chicken over lo mein

Aloo Palak over quinoa

Pulled pork and bean tacos with buttered steamed corn and side salad of lettuce, tomato, apple, poblano, and cilantro.

Tempeh Jambalaya

Bean and cheese enchiladas with cebollitas asadas

Kung Pao Quorn

Pozole, with some of the Digger Bread that I made

Burger (actually half beef, half puree of kidney beans, artichoke, pepper, and smoked paprika) with pickles and Shake Shack style cheese sauce (made with 3/4 daiya, 1/4 cheddar). Tater tots with cheese sauce on the side.

It's more like a short quick-pickling. Cooked first, then add some ground fenugreek, crumbled dried red chile, onion powder, turmeric,sugar, amchur, and a splash of sherry vinegar, then let sit for a couple of hours

lentil curry with cilantro over rice, garlic bread on the side

Chicken sauteed with tomatoes, onions, and spices, buttercup squash pickle and potato wedges on the side

yes it is!

Cheeseburger "pods" (basically dumplings) with steamed broccoli and pan-roasted baby carrots on the side

Navajo tacos with fiddleheads on the side

Fried chicken sandwich with cabbage-and-pickle slaw and steamed rapini

Tonight's dinner: potatoes au gratin variant (read: what I had in the fridge- potatoes with leftover mushroom gravy and brie mornay sauce mixed together and topped with panko) with chicken sausage:

My most recent blog interview, with Justin Barrett of Piecemeal Pies https://medium.com/@tzeenj_5554/justin-barrett-of-piecemeal-pies-gives-the-details-of-the-impact-of-covid-19-on-his-restaurant-34fa5ee57e85

Burger with mushrooms and brie mornay sauce, sides of pan-roasted brussels sprouts and air-fried potato slices with bleu cheese

That's part of it. Dough has no salt. Plus, not as obvious from the pic, the pizza is ridiculously saucy too. I only rarely use salt as an ingredient (something I picked up from my mom. I've had the same container of salt in the pantry for almost four years) so when I do use salty ingredients they typically don't need much balancing

Tonight's dinner: pizza with black olives and prosciutto:

Last night's dinner: meatloaf and mashed potatoes with mushroom gravy