A chicken stir-fry (from the Times), served over rice. Nothing too new: you sauté chicken, matchsticks of ginger and scallions, plus soy sauce,. a pinch of sugar and a robust amount of cilantro. I added leftover broccoli to round it out, and everyone liked it! Cutting the chicken up nice and small was key, so it browned up quickly. Would repeat.
For dessert I made a recipe that caught my eye somewhere: lemon brownies. They are only called brownies because of the texture, but they are nice bars with a lemon glaze, easy to put together and pleasantly chewy. Much easier than traditional lemon bars.
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