And here is the recipe
And here is the recipe
This was better than expected. Inspired by a recipe in Bon Appetit this month
Here is my version with micro greens on top and a slice of homegrown tomato.
Ive got fish in everything now that im working hard to lower my triglycerides..
Tonights salad is tomato, micro cilantro, onions, shallot, and white anchovies…with sherry vinegar
Had a shrimp burger and a corn/pepper salad..
All was good
I had planned a tomato tart but somehow i googled tomato pie and got buried with recipes. This one is a hybrid of all those i saw.
Im also working in more omega threes so you will see a cucumber dill salad with some anchovy filets….
The pie absolutely used a frozen gluten free crust…i hate making gf pie or pizza dough.
This was another idea that developed based off my need to use up the cucumbers i have on hand, however, no cucumbers are anywhere on the menu….
I started with the white bbq sauce straight outta southern living magazine
Next came the greens slow cooking for hours
Followed by a baked mac and cheese ready for the oven.
It all came together:-) with a grapefruit cocktail (from my grapefruit) mixed with my homemade grapefruitcello?
And the whole things came together
I defrosted some tilapia loin yesterday on accident so its getting used today. What to make, what to make…
First inspiration was refried black beans—i was home today so that was perfect. Alas, i have none, but i have a bounty of lentils. True to form those google searched resulted in a mexican inspired lentil salad.
We had mexican corn and zucchini
And a spice rubbed tilapia loin
And of course…margarita—-with our home grown grapefuit juice
So this is the most en place my mise has ever been
Making some tofu/garbanzo lettuce wraps/tacos and a Mediterranean themed salad.
You will see that i am using premarinated moroccan seasoned tofu–the flavor is gentle and mixes well with the penzeys turkish seasoning….trust me, the result tasted mediterranean even if the labels dont fit;-).
The salad is lemon juice and olive oil mixed with tomato, artichoke hearts, cucumber, young bell pepper, red onion with the penzeys air dried shallots , lemon pepper, garlic and some paprika.
Well, i thought i had gas to make it home, but just near my exit we ran out and had to wait for AAA …plus i needed to straighten up as the appraisal for the refi is tomorrow…so we ended ip with air fried tots, gluten free air fried cod…and our health dinner commenced!
After a long hiaitus, im back!
Its margarita friday so i stick with a vaguely mexican/spanish/south american vibe. So tonight was black bean/corn salad, orange roughy on a bed of “quick” curtido.
So some of you may have noticed my plates, serveware, cookware, is mostly le creuset.
So unbenownst to me williams Sonoma had a limited edition piece like none ive seen so far.
And today it arrived: