What's for Dinner, Mon., June 5, 2017

[NJCher]

Persian Cucumber Salad with Lentils and Sprouts. In it are French green lentils, feta, and red Thai pepper. Microgreens or sprouts are sprinkled over the top, along with parsley, dill, and cilantro.

I found this recipe in Eating Well's Vegetables: The Essential Reference cookbook. It's a beautiful color cookbook with pictures for every recipe.


Cher

[irisblue]

1. Tofu/veg scramble over rice. A bit of Hosin sauce.

One pot easy, the rice is from the weekend.

[Hortensis]

2. Chicken, andouille, shrimp gumbo because

I had leftovers in the freezer of all the necessary ingredients. especially the okra I use in virtually nothing else. Also because, even if the Georgia summer has moved in with its steamy, heeaaavy, soupy reality, it's nevertheless been gray and rainy all day. A last chance before fall, but welcome. I served the spicy gumbo on/alongside plain white rice to complement it (like Irisblue), with also leftover cantaloupe on the side.

The Persian cucumber salad really sounds good, Cher. I thought of at least sprinkling some of our too-abundant spearmint on our cantaloupe, or serving it in chunks with arugula, but DH hasn't rewarded that in the past.

[Yonnie3]

3. Cottage cheese and fruit

I ate pizza (too much) this afternoon and didn't feel so hungry or like cooking tonight.

I saw the cottage cheese, blueberries and melon in the refrigerator and went for it.

Followed by Earl Grey Black tea and coconut cookies.

[Galileo126]

4. Meatball sub

with provolone cheese and grated pecorino. (Leftovers from yesterday's "gravy".) A green salad on the side.

Did I say pecorino?