Dante

last night's dinner gnocchi alla Romana with sauteed sausage and greens

Tonight's dinner: home made pulled pork with home-made bbq sauce, over grits. Aka, what I had laying around that I could make a meal out of.

Thank you! I really should try making them more bao-like next time, for ease of retention, as you mentioned. I'll have to ask my neighbor for advice. She runs the local dumpling delivery/catering/subscription business. I served mine with black vinegar with grated ginger and sliced scallions. I should have mentioned that.

Tonight's dinner: my second attempt at making soup dumplings. They turned out better than last time, some of them actually did retain the soup in them. Not very pretty but still quite tasty. Still need work on sealing them better, though.

Tonight's dinner: Turkey and whipped cream cheese sandwiches with strawberry preserves. Veggie chips on the side

Tonight's dinner: black eyed pea, kale, and potato curry over saffron rice.

Thank you. I do not, I just roll the leaves up together and slice.

OK, I'm a weird weirdy, my default way of preparing chard is to chiffonade it, saute it for a minute or so in veggie oil and butter with a tiny bit of sesame oil added, then hit it with a small sprinkle of umeboshi vinegar, let it cook until tender, lightly dust it with some nutritional yeast, then toss it a bit to integrate the yeast, and serve.

Veggie and quorn stir fry over rice noodles

Thank you! It's pretty standard piccata. I forgot to mention that I served mine over orzo. Slice two chicken breasts into small pieces and pound them out with a tenderizer, then dredge them in flour with some black pepper mixed in. Heat pan with two tbsp butter and two tbsp oil in it, add chicken when the butter stops sizzling, keep chicken moving until surface is seared, then reduce heat and just toss occasionally until all sides are browned. While chicken is cooking, steam broccoli and carrots When chicken is thoroughly cooked, deglaze pan with a splash of white wine, then ass 1/4 cup lemon juice, 1/3 cup chicken stock, 1/4 cup capers, and 2 tbsp parsley. Add cooked broccoli and carrots. Reduce heat and simmer about five minutes. If sauce looks a bit thin, add a tablespoon or two of cold butter and stir until butter is integrated.

Chicken piccata with baby carrots and broccoli

Veggie green curry over farro

Skillet pizza with black olives, pesto, prosciutto, chevre, and mozzarella.

Drunken Noodles

Meatloaf with mashed potatoes

Chicken cordon bleu with sauteed mustard greens

Tonight's dinner: Cauliflower Paprikash over rice.

Ripe

Tonight;s dinner: mango and veggie curry over rice mai fun noodles.

Tonight's dinner: Chicken Marbella variation (using just chicken breast, and done as a saute dish) with steamed corn (with nutritional yeast, smoked paprika, and umeboshi vinegar) on the side.

Tonight's dinner: pork, bean, and tomatillo chili with pita and slow-sauteed baby carrots (aka: what I threw together in my head while shopping)

Tonight's dinner: Cheese (Camembert, Nettle Meadow Farm's Three Sisters, Cobb Hill Cows in the Kitchen garlic/herb Havarti, and Sweet Rowan Farmstead's Mountain Ash) with crackers and home-made chicken salad.

I'm a great fan of the stuff, and that came out of my studies of vegan cuisine, but I love using it on veggies, or as a flavour for sauces and such.

Tonight's dinner:ground pork pies with corn-and-edamame succotash sprinkled with nutritional yeast on the side.

Tonight's dinner, sauteed steak tips with smashed potatoes and steamed rapini