John and I are back from Key West, sick of fried food and a little rounder around the waist. As a result, I expect you’ll be seeing a lot of salad recipes in the near future…
This was good because I managed to put it together with relatively few fresh ingredients on hand. Plus it’s the first lettuce from my garden!
This is kind of a deconstructed nuoc cham, with some red peppers thrown in.
Do lettuce wraps have to contain meat? Not necessarily. I made a variation on my standard recipe with some new ingredients and some Quorn veggie crumbles. Pretty good! And very low cal. Pictured with Vietnamese veggie stir fry (recipe to follow).
John’s been cooking on Mondays a lot lately, as that’s the night I usually go swimming if I don’t have to work. His meals aren’t always recipes per se, but he comes up with some great old favorites and fun combinations regardless.
Tonight’s dinner was a particularly yummy one, particularly as he was going for a low carb meal. I want to blog it so I can remember it for a future meal.
Chicken thighs marinated in pesto sauce and grilled + onions, peppers and mushrooms, caramelized in a skillet, with a leftover grilled bratwurst sliced up and thrown in + grilled asparagus = deliciousness.
John and I had a little indoor picnic tonight. Grilled chicken bratwursts (Stachowski represent!) and peppers from the market , grilled asparagus and a new Cooking Light recipe, Curried Potato Salad. It was pretty good, but a little harsh tasting (I think the Greek yogurt should be cut with something). A splash of champagne vinegar balanced things out a bit.
Yum! This was inspired by a dish I really like at Village Bistro, a restaurant near my office.
We topped the fish burgers with this.