I bought a bunch of chard a week or so ago at the market. It went into the crisper and didn’t move an inch for a week. I didn’t have a plan for it, really, but I try to buy whatever looks good on Monarch Farms‘ table and the chard had a nice array of color.
Monarch is one of my favorite stops on Saturday at the market. They are a non-certified organic farm from Cortland County and their greens are always first rate. Anyhow, I bought the chard with no plan for cooking it and then forgot about it until this weekend while making my grocery list. Continue reading Meatless Monday: Pasta With Greens and Feta
It wasn’t until well into dinner tonight before I asked The Wife what she thought about the meal.
Knowing that cucumbers and raw tomatoes really aren’t her thing, I asked her what she thought about the eggplant.
“It’s okay.” Continue reading Meatless Monday: Eggplant Spirals with Greek Yogurt
Tactical errors occur frequently in the kitchen here at Al Dente HQ. I have this tendency to plan a week’s worth of meals without necessarily reading the instructions.
For instance, I observe Meatless Monday and had planned to make a roasted tomato and crispy chickpea sauce. When I got home from work and read the recipe, I noticed that step one of the recipe is to roast the tomatoes for three hours. So. Yeah. That wasn’t going to work.
Meatless Monday takes a seat for Meaty Monday and what was supposed to be for dinner later in the week.
Continue reading Meaty Monday: Ground Lamb with Asparagus and Peas
We’re back on the side for the first time in a while with a quinoa salad. This is the first time I’ve ever put together a salad from the ancient grain and, truth be told, I probably would not have done so if I didn’t have so much leftover from a recent dinner.
I made a cup of it with some chicken broth to go with the ill-fated honey-thyme pork tenderloin from last week. We barely put a dent into the side dish, leaving me with a bunch of cold quinoa sitting in the fridge. The plurality of quinoa salad recipes on the intertubes call for kalamata olives and feta as a Mediterranean salad. Easy enough. But, how to dress it? I didn’t feel like “Greek salad dressings” that are sold at the supermarket and olive oil and vinegar seemed bland.
So, in comes F. Oliver’s.
Continue reading Al Dente On The Side: Mediterranean quinoa salad
WHAT WORKED: Symeon’s Greek spice. I know it’s nothing more than paprika, salt and herbs, but this stuff can go on anything. If I could order this stuff by the barrel, I would.
WHAT DIDN’T: The feta. Either feta is extremely popular at my Wegmans or stocking the cooler is really difficult. Either way, my choices were brined feta (no way) or the bland Israeli feta that I used. All I want is basic smell-like-your-feet feta cheese. Sadly, I got flavorless white crumbles.
WILL IT MAKE ANOTHER APPEARANCE: Very likely. With the right feta, The Wife might eat it straight from the bowl. Continue reading Al Dente on the Side: Chickpea salad