|salmon, kale, rice|
|Sam eating everything with bread to "wash it down"|
|Teddy ... at the table!|
|lamb chops, rice, escarole|
|empty kongnamu bowl|
Monday menu: salmon with a dijon-breadcrumb-potato chip crust; brown rice with Parmesan, lemon, and parsley; and wilted kale salad with raisins and pine nuts. The rice and salmon were new recipes from ATK and I overcooked the salmon. The kale salad is my go-to greens salad. You can find variants in many a cookbook. I'll give you mine below.
Tuesday menu: lamb chops with Pape meats herb crust; escarole sautéed with garlic and anchovies; leftover Parmesan rice. I heart escarole! One of those greens that is great raw and cooked - in soups or salads or sautéed or even on pasta! It's what spinach wishes it was.
Wednesday menu: lentils (precooked from Trader Joe's!) with pancetta and leek-carrot-celery saute; leftover rice. I was too tired to attack the pho I was supposed to make, but at least I made dinner!
Thursday menu: Beef pho, kongnamu (bean sprout salad). The pho was a recipe from ATK and it wasn't very flavorful. I decided to marinate the rest of the meat for the leftover meal.
Friday menu: pizza! I was too tired to heat up leftover broth and saute the meat. Friday is a long, tiring day. I need to remember that every week, I think.
Saturday menu: Pho with marinated beef this time! and green papaya salad. The meat was thinly sliced when it went into the marinade, so after 48 hours in soy sauce, the proteins had actually "cooked."
1 bunch kale of choice (also works with Swiss chard, spinach, escarole ... not really collards)
4 cloves garlic, sliced
1/4 cup golden raisins
1/4 cup pine nuts
several good glugs of olive oil
1/4-1tsp. salt, to taste
1-2tsp. sherry vinegar
Heat up the oil over medium heat. Add the garlic, raisins, and pine nuts to brown for a couple of minutes. Toss in the pre-wilted and chopped greens. (I microwave torn leaves for 1.5 minutes in a covered bowl that has 1/4 cup of water in the bottom. I squeeze out the extra liquid and then chop.) Stir greens around to coat with oil and sprinkle with salt. When the greens are heated through, add vinegar, stir again, and kill the heat.
You can vary this by greens, but nuts, by dried fruit - I like pistachios a lot. You can even add anchovies or pancetta; you can vary the acid at the end. Infinitely variable and pretty quick and easy.