Tonight’s menu was a tribute to the cultural holiday that happened yesterday by which I mean St. Patrick’s Day. A couple of older recipes mixed with a fresh green salad. Our friend G provided a wee bit of local craft Stout as well.
Another birthday request dinner this week and a group favorite indeed. Breakfast for dinner is almost always a hit; this combination always delivers for us.
Oven-baked Bacon, Turkey Sausage
Blueberry Sauce, Real Maple Syrup plus Pancake Syrup for those of us who prefer the taste
Fruit Salad (Watermelon, Papaya, Pineapple and Fuji Apple)
Chocolate Whoopie Pies
The menu for this week’s dinner changed pretty significantly between when I wrote my grocery list on Thursday night and when I started cooking. I originally planned to make a curry, improv some kind of tandoori flavored pork and rice. Then I realized I had some cooked farro slowly wasting away in the fridge and that our vegetarian friend would probably not be coming for dinner. So I shifted plans, still used most of the ingredients from my shopping trip and found a home for the farro.
Mustard-glazed Pork Loin
Za’atar Roasted Sweet Potatoes
Green Beans with Red Peppers
Chewy Brownies, Jubliee Roll
It’s been almost 8 weeks since we’ve hosted a Saturday night dinner. Between other commitments and an assortment of holidays we haven’t managed to sit down together for a meal in longer than I like. Today I elected to go back to some tried and true recipes just to get back in the groove.
Baked Meringue, Spiced Apples, Chocolate Sauce, Whipped Cream
We enjoy having a few friends over on Christmas Eve. We often use it as an occasion to try out something fancier than our usual Saturday night dinner fare. This year, though, we are both feeling the need for comforting food that was fairly simple for us to put together.
Roasted Pear and Spiced Pecan Salad with Apple Cider Vinaigrette
Lamb Pie with Puff Pastry
Farro with Mushrooms and Thyme
Strawberry Shortcake Pie
I try to only make one new dish as a guideline for cooking for our Saturday night get-togethers. It doesn’t always work out however if I stick to only one new thing and keep the rest simple (or at least tried and true) then it’s less hectic.
This week I was lured in by a glossy picture of the Parmesan and Herb Potato Stacks in an Instagram post. They went together fairly easily however I came up with several improvements to the recipe.
Triffle with blueberry-banana bread, pound cake, vanilla custard and whipped cream