Let’s see. . .
Seth made lamb burgers on the salt block, topped with watercress and red pepper. His asparagus with meyer lemon, also cooked on the salt, was delectable! I made a rhubarb bread pudding, but I wasn’t too happy with it, so no sense sharing the recipe.
Finally settled on brunch — Smitten Kitchen’s boozy baked french toast (sans booze).
Chris made a yummy turkey chorizo sauce and pasta. Made for great leftovers, too. He was in a trance, so I can’t really report on what went in there.
Later that week, we made a shaved asparagus salad with avocado and lime. It was an interesting technique, and I’m not sure what I’d do to improve it, yet — but I would repeat the experiment.
Last night we made a margarita cod and red quinoa. Well, it was supposed to be agave and kiwi salsa cod, but I substituted lime for kiwi… so it became margarita cod. Turned into a great, balanced meal.
Tonight was another Chris classic — a stir fry of edamame and asparagus on brown rice. Again, balanced. It was nice to have healthy food again.
I’m away from the kitchen for the next few days, but I’m not giving up on this online recipe log!