First, dinner Tuesday night:
I made another round of "Chile-Cornmeal Crusted Tofu," from VCON, with sides of roasted blue potatoes and steamed sugar-snap peas (tossed with a little butter, salt, and pepper.) I STILL had plenty of breading left, but since it's been sitting in the fridge so long, I decided to toss it. Next time, I'll probably cut the breading recipe in half, but still use two packages of the 'fu!
And now . . . the Single Girl Salad!
Dan's out of town until Sunday night, (he and his brother went canoeing in southern MN,) so I'm totally on my own for the rest of the week. Other than working my way through a pile of leftovers in the fridge, I planned a couple of fun meals for myself -- Greek salads, full of my favorite veggies (and FETA!), and Sweet and Sour Tofu, which I LOVE but Dan doesn't care for.
I've decided that romaine might be my favorite salad green. Why? It's crisp and crunchy, substantial enough to stand up to a pile of veggies, and flavorful but not overly-assertive. What's your favorite salad green?