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Wed Nov 6, 2019, 04:27 PM

What's for Dinner, Wed., Nov. 6, 2019

Last edited Wed Nov 6, 2019, 07:50 PM - Edit history (1)

Sausages (both sweet and hot) with pepper and onions in creamy mustard sauce. Served on toasted brioche roll.

Salad with red and green lettuce. For the salad, I'm slicing lots of cucumbers and using my garden dill. Little bits of red onion, feta cheese. I also have pea sprouts that I'm putting in, which are growing fresh as a cover crop.

For dessert, the RG bought a peach lattice pie with walnuts on top. I plan on putting a little lemon bar gelato on mine.

Ginger tea to drink.

I'm excited because my basil microgreens sprouted! Here's a pic:



In this pic they are yellow, but that’s because of the way one is supposed to sprout them. In two days they’ll turn green, and then I can snip them off when I need basil. That’s my plan for having basil over the winter.

Here’s how I did this. I bought some basil microgreen seeds, sprinkled them over a coir mat (previously soaked for a few minutes). I just used a black plastic container from the salad bar--a tray type container about 2" in height.

Then I covered them (per instructions) with a piece of black plastic. They said it takes a while—like two weeks. It indeed took about 2 weeks. I took the black cover off today and was so surprised to see them this big--they pushed the plastic up!!

I bought the seeds at Amazon for about $20. It will certainly keep me in basil over the winter, plus plenty to grow in the spring. I didn't buy the coir mats--I just used the ones from the farmer's market from when I bought sprouts. I washed them very thoroughly before using them the second time.

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Reply What's for Dinner, Wed., Nov. 6, 2019 (Original post)
NJCher Nov 2019 OP
PJMcK Nov 2019 #1
Luciferous Nov 2019 #2
locks Nov 2019 #3
MissMillie Nov 2019 #4

Response to NJCher (Original post)

Wed Nov 6, 2019, 05:12 PM

1. We're having something similar

I picked up a long spicy Italian sausage in NYC's Little Italy before we drove to the mountain house. Although it's quite chilly here, I'm going to grill the meat along with some green and red bell peppers with onions.

The store also sold fresh pasta-- there's nothing like it!-- and I got some rigatoni to go with the sausage. I'll probably make a simple tomato/basil sauce.

Our salad will be based on Romaine lettuce with red onion, shaved carrots, sliced cucumbers and thin slices of almonds topped with a drizzle of what's basically Italian dressing.

For dessert, Toblerone chocolates and red wine.

The Landlady(!) loved your photo of the basil sprouts! She spent a good part of the afternoon winterizing her garden of herbs and spices so she was sort of in the same zone.

Enjoy your dinner.

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Response to NJCher (Original post)

Wed Nov 6, 2019, 05:15 PM

2. I think we might do chow mein, not sure yet.

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Response to NJCher (Original post)

Wed Nov 6, 2019, 06:04 PM

3. Baked Salmon

with sliced and breaded eggplant, spinach salad and pomegranate smoothie.

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Response to NJCher (Original post)

Wed Nov 6, 2019, 07:38 PM

4. leftovers

there is so much sausage cacciatore left that we may get even a third meal out of it.

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