Monthly Archives: March 2015

Stuffed Cabbage Casserole with Quinoa, Bison and Sausage

Stuffed cabbage tends to only appear in our household if A) we have leftover cabbage or B) we have CSA cabbage, since I’m more of a stuffed peppers fan. But this ended up being a great way to use up half a big head of cabbage from our corned beef adventures, as well as some quinoa languishing in the fridge. The result was a less labor-intensive dish than stuffed cabbage (though still a good one to prepare ahead if you can, as I did).

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Good Combos: Pasta + Pesto + Fish + Broccoli

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!

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Braised Leeks with Tomatoes

I had leftover leeks and leftover cherry tomatoes hanging around, so improvised this as a side for Jon Pork Chops last night.

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Charred Lemon Picatta

I gave this Cooking Light chicken picatta recipe a try. We thought it was pretty good, but I’m just linking versus reposting, as I don’t think it’s going to replace our standard picatta┬árecipe.

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Corned Beef Sandwiches

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.

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Oven-Fried Fish

Big fan of this ATK recipe. A little labor intensive but not prohibitively.

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Singapore-Style Cauliflower Fried Rice with Tofu

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.

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