A friend suggested sour soup as an interesting way to use rhubarb. I found this recipe, but beefed it up with some marinated pork. Really good and very low calorie.
Shaking up the typical avocado toast a bit.
We loved this chicken marinade (the accompanying raita was fine). I can definitely see working this into the rotation, and it was great to break out the grill again. I subbed thighs and drumsticks for chicken legs and it only took 40 minutes to cook instead of 90. Served this with the raita, some rhurbarb chutney and some frozen naan.
These were great. Made them tonight – a little sweet, so we added a little more salt than asked for. Makes a ton, too.
I made these meatballs for the meatball project, and decided vodka sauce would be a good match for this recipe and the chicken sausage one I made before. Here’s the sauce I made — these were the meatballs, but I just used the food processor rather than a meat grinder to grind the thighs this time.
This was a Cooking Light recipe, but for sausage patties. Becky made them and liked them, and we all decided they’d probably work as meatballs. And they did! Though I baked them instead of pan frying them.