Not really a recipe, but for dinner Friday night I tossed together fresh angel hair pasta, steamed broccoli, sauteed black cod and pesto, adding a little bit of salt and grated pecorino cheese for flavor. Really good!
I made Pioneer Woman’s corned beef and cabbage (pictured) a few days after Saint Patrick’s Day this year (we went out for non-Irish food on the actual holiday). We liked the corned beef but weren’t super excited about her take on cabbage. But what we really liked were the corned beef sandwiches I made next day.
Big fan of this ATK recipe. A little labor intensive but not prohibitively.
This was fun to make. I had made cauliflower “fried rice” as a side before, so decided to do my own riff on it for a meatless main course. John’s suggestion (which had merit) – marinade the tofu next time so it picks up more flavor.
John made a really good dinner last night of chicken katsu and green beans. He sort of improvised the katsu, so I don’t have a great recipe to share (beyond making a panko-crusted chicken cutlet and using this sauce recipe as a guide). But he used this recipe for the green beans, which were a big hit.