Happy two year anniversary to John and myself!
braised short ribs (a cookbook recipe that had some issues, so I’m not reposting, though it was ultimately delicious)
cauliflower puree (recipe below)
seared scallops with wilted spinach (exactly what it sounds like)
plus sparkling rose, and a salted caramel and a chocolate covered pretzel for each of us
We just got back from a long anniversary weekend in Amish country (Lancaster, PA). So much fun, SO MUCH FOOD. Including what we brought back: veggies, whole roasts, cheeses, butter, the works.
Returning today, John and I were feeling decidedly fat so I decided to make a healthy dinner, taking advantage of a bunch of the spinach we brought home. I played this by ear and it turned out quite well. Most recipes I’ve seen for chicken florentine bread it pretty heavily – this was a lighter take.
Another Soup & Salad Week recipe from Cooking Light. I think calling this a Cobb is a stretch at best, but it’s still a bright, tasty salad.
Two trips to Ohio in two weeks means that Midwestern eating is taking its toll on John’s and my weight. Aaaand, next weekend will be a butter and meat filled trip to Amish Country for our anniversary. So in between, we’re sticking with soups and salads for lunch and dinner for 5 days.
We hit up Panera for lunch yesterday on the way home from Cleveland, and I made a scallops salad recipe from Cooking Light for dinner. The wilted greens mean the definition of “salad” is stretched a bit, but it did all come together nicely. I added a bunch of spinach to beef up the green portion of the recipe, and a squeeze of lemon to add some acidity. If you’re looking to make this vegetarian, it’ll probably lose something without the bacon, but you could maybe add smoked paprika to sub?
A great, and fairly easy, savory salmon recipe from one of my cookbooks. Pictured with vegetables cooked with Penzey’s Italian dressing base (surprisingly tasty), as well as Israeli couscous mixed with lemon, mint and feta.
Pretty much the only thing new and exciting in our fridge Sunday was lettuce (and radishes, I guess). So it was time to collect odds and ends for a clean out the fridge salad. Since some ingredients I had on hand were vaguely Asian, I tried to make those flavors come through in this recipe.
Filed under poultry, salads
This recipe makes a ton, and is tasty. Adapted from Rachael Ray.
We clearly make the most of our Peruvian chicken (our most frequent takeout order). The leftover fried rice becomes an omelet, leftover chicken takes on other forms, leftover carcasses can mean a spicier chicken stock. This is John’s latest creation: turning the leftover meat into chicken salad. I promise, there will be a Clean Out The Fridge Cooking post that does NOT involve Super Chicken eventually.