Good Morning Friends,
Hope everyone enjoyed their meals this week. That peanut butter udon with broccoli has been a family favourite for many years and is enjoyed with family but also stealing a few bites from an container with the fridge door open (I won’t tell).
This week’s menu keeps thing simple by incorporating veggies into each dish. They can all be paired with the zingy salad to balance things. We’re clinging to summer but moving toward cooler temperatures.
- Chicken Pot Pie – Done a bit lighter than usual; with milk instead of cream, and only one crust instead of top and bottom. Green peas throughout, this is a sneaky healthy meal that freezes well for emergency dinners.
- Vij’s Beef and Rapini with Cumin Curry – We love Vij’s cookbooks and this is a great way to enjoy rapini’s lovely bitterness balanced with a warming but not spicy curry. Super on its own; or paired with a bowl of basmati rice.
- Pork Tenderloin with Pan Mushroom Sauce – This recipe is so good my own mother stole it and makes it for guests all the time. Another good candidate for freezing.
- Spiced Squash and Red Lentil Soup – A riff on Allison Roman’s recipe; I use garam masala as the main spice for a great bowl of soup that tastes great reheated; don’t forget that dollop of yogurt at the end.
- Kale Salad With Pomegranate And Candied Nuts – A perfect fridge salad because kale doesn’t get soggy and only seems to get better when the dressing permeates.