What's for Dinner, Thurs., 3/31/16

[NJCher]

Last of the broccoli rabe soup. A ham sammich to go with.

This soup was one of the best I've made in a long time. I'm going to post the recipe.



Cher

[japple]

1. That soup sounds good. Will be happy to have some new recipes.

We are eating a roasted, curried cauliflower soup for lunches for a couple days. It wasn't quite thick enough, so I put in the whole can of coconut milk. Needs a bit more hot curry to balance out the silkiness, but it is delicious.

For dinner, we're having field peas, sauteed mustard/kale greens with cumin & garlic, cornbread, and broccoli/tomato salad.

[greatauntoftriplets]

2. Hamburger and sauteed onions.

The last of the broccoli.

[pscot]

3. Leek and bacon quiche

I've had this in mind for 3 weeks; finally got a round tooit. First time I've tried whole wheat pastry. It was delish.

[Galileo126]

4. Shrimp stir fry

with broccoli, carrots, oyster mushrooms, scallions, and celery (probably 2x as much as needed, but I dig celery in stir fries).

Cooked udon noodles were thrown in last minute, with some soy sauce and sesame oil for the "kick" and bring it all together. Not quite a "one wok meal", but pretty darn close.

Yum, baby... yum!



ps: Had some time, and also made a mac salad, with celery, onion, tomato - and chopped artichoke hearts (just for something different). I'll figure out what the entree' will be for tomorrow...

[bif]

5. Pesto coated salmon

[Auggie]

6. How did you cook this?

[bif]

8. First I brined the salmon

for about 30 minutes. Wiped it dry. Put it on a cookie sheet skin side down, then slathered on the pesto (The pesto from Costco is quite good.) Then I baked it for about 15 minutes at 400°. It was super moist and tender. And full of flavor.

BTW, I made this recipe up.