Chicken Sausage

with quinoa and salad.

Pork Chops

with brown rice and roasted cauliflower and broccoli. The vegetables were from our CSA, and so good i ate a whole head of each.

Clapotis

You wouldn't know it from the infrequency of my posts, but I am in fact knitting like a fiend. The problem is that I have so many projects going at once that I rarely finish one. But I finished this one! It's called "Clapotis" and over 7,000 people world-wide have made it so far. I can see why; it's lovely.

Pork Chops with Gremolata

with quinoa and sauteed chinese cabbage. Gremolata: diced parsley, garlic, and lemon zest, except that I didn't have a lemon so used grapefruit instead. Pretty good!

Pan-Fried Orange Roughy

with brown rice and salad. My new dressing of choice, after a decade of lemon juice and olive oil, is rice vinegar, soy sauce, and sesame oil.

Kale-Beet Slaw

I have the gamest husband in the world. Last night I put before him a dinner of roasted butternut squash, quinoa, and a dark (almost black) melange of kale, beets, and ginger, dressed with sesame oil, soy sauce, and rice vinegar. Did he flinch? Yes. But he bravely sampled it and declared it delicious, backing that claim up by eating heartily. Bless.

Lamb Chops

with fried potatoes and salad. It's hard to beat the basics.

Sorry About That

A busy week. But last night we had: a frittata made with leftover roasted vegetables (cauliflower, shiitakes, and garlic), swiss chard sauteed with onions and ginger, and garlic-herb toast. It was all delicious, though in retrospect I might not have combined three dishes packing such distinct and powerful flavor-wallops.