Tuesday, 3/25/26

"Green rice with singed feta" from I Dream of Dinner. Mine wasn't particularly green since I used finely chopped broccoli instead of greens, and my feta was more lightly charred than singed, but still very good. I used basmati rice, the broccoli and some parsley and cilantro. Don't skip the lemony radishes on top. 

Monday, 3/23/26

 Creamy cauliflower pasta from the NYT. I changed a lot so it's a bit unfair: chopped up and roasted the cauliflower, used onion instead of shallots, and added peas and the remainders of cherry tomatoes (not really an asset) and sun-dried tomatoes (too few left in that little jar to notice in the end product). As I noted last time I made this, the breadcrumbs are key. Could also have used more lemon.

Sunday, 3/22/26

 Gimbap, but with marinated tofu instead of beef (plus carrots, egg, pickled radish and cucumber). These definitely  needed more oomph, but it was a workday and I was in a hurry. I should have: seasoned the rice, baked the tofu, and maybe used more radish? These were good but not our best. I am getting pretty good at rolling them, though.

Saturday, 3/21/26

 Baked ziti (well, campanelle) with hot Italian sausage, peppers and zucchini. I followed a recipe from SK just for some proportions, but you don't really need a recipe. But maybe you do since this turned out particularly well?

Friday, 3/20/26

 Had some of the leftover pupusas, with more roasted cabbage and a pineapple salsa that I was inspired to make after buying the sweetest pineapple I have ever encountered. This must be what life is like for Hawaiians.

Thursday, 3/19/26

 Dinner with Jodi, Sam (home for break) and Carter. Sam made a very nice curried tomato soup with chick peas and paneer, and Jason made pita and we brought some kind of cream cheese hot honey dip that we found at Aldi. I think that was Carter's favorite part.

Wednesday, 3/18/26

 Our pizza night got pushed ahead since we suddenly had Thursday plans. Jason tried some new crust method on a different pan that I didn't pay attention to all the details of, but it was very good. We hadn't really thought too hard about toppings, so it was just pepperoni, provolone and pepperoncinis.