A simple casserole to throw together the night before and pop in the oven after work:
VT's recipe for Asparagus Mushroom Bread Pudding pleased both the lighter eater (me) and the pig-out guy (Dan) in one pan! Even though I don't care much for eggs, I loved the light texture and load of veggies in this one, and Dan loved the filling bread and layer of goat cheese on top! Side salads rounded out our meal, and it also made fine leftovers for lunches the next day!
I've been working the Crock Pot more than ever these days, and managed to forget to snap a picture of a sweet potato stew I loaded in there on Tuesday night for Wednesday's dinner. (The busiest night of my week -- fifteen minute turnaround between getting home from work and having to leave for choir practice!)
The butterscotch pudding was such a hit, I made a batch of vanilla-chai pudding later in the week:
Yum!
Thai Soup with tofu and lemongrass is a frequent request of Dan's:
Even though this recipe has a couple of major steps to it, (including straining the broth before adding the mushrooms and tofu,) it's pretty quick to the table -- only about an hour!
I used a lump of Artisan Bread dough and some leftover fresh basil as excuses to make pizza:
Mmmmm Margherita!
AND, since we polished off such a huge grocery shop last weekend, our list was so short this week I was able to sneak off to Mississippi Market during my break and fill in the gaps for this week:
(Pardon all of the lettuce -- we're bringing a green salad to Thanksgiving!) I picked up red and gold beets, organic baby mixed greens, local hydroponic lettuce, parchment paper, parmesan, goat cheese, fresh mozzarella, pecans, non-GMO cornstarch, whole-wheat pasta, and locally-roased, organic, fair-trade coffee! Even though I had to haul the groceries home on the bus, it's nice to have that errand out of the way so we can enjoy our weekend a little more!
V.V. IMPORTANT QUESTION:
We're taking a beet and goat cheese salad to Thanksgiving. The great debate is . . .
Walnuts vs. Pecans.
Please offer your opinion!
6 comments:
Yum!!! Everything looks awesome! My vote is for pecans in the salad. In other salads I like walnuts because they're so earthy and a little bitter. But I'd go with pecans in this case.
Pecans! For all that is good and holy, pecans!
I'm biased. As much as I love walnuts, I've been secretly replacing all walnuts with pecans lately... I can't get enough. Plus, they're so uniquely American- perfect for Thxgiving, rigth??
Pecans all the way!!!
pecans.. walnuts make my gums itch.
I guess I'm in the minority - I'd say walnuts!
I think pecans will provide the most contrast for those other flavours and textures.
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