Posole from Nopalito restaurant is one of my favorite lunches ever, so I thought I'd try making it myself. This version of posole has pork in a green broth, instead of beef in a red broth, and is quick to prepare, as long as the hominy has been cooked ahead of time or comes from a can.
On leap of faith I brought this to a potluck for my friend Britt's birthday, without previously testing the recipe. It was a big hit! Lentils, quinoa, cracked wheat, greens and a good salty spice blend make this dish a sure thing. So much so that the party host asked to keep leftovers for herself. What could be better than that?
Ottolenghi's restaurants are, as far as I can tell, all in London and all wildly popular. The recipes in this cookbook are from those restaurants. Ottolenghi bases his cooking on vegetables, pulses and grains from his native Israel. Luckily for me, that includes lots of whole grains, healthy proteins and vegetables that we get in our CSA box.
Spicy Sweet Potato is our usual favorite orange soup, but this one is good, too. More gingery than spicy, but I have to say that sweet potatoes and butternut squash taste pretty similar when cooked in chicken broth with onion.
We love meatballs at my house and these are good! More carrots than usual, but that doesn't seem to be a problem. I served them with Nigel's Naked Sauce from Eatwell Farm and our son Gus' Farmstead Cheese, which he made at Louella Hill's Cheesemaking for Kids Class.
Walks like a duck, talks like a duck. I'm going to call this macaroni and cheese and add it to my quest for the perfect recipe. This one calls for 1 cup of "add-ins", like frozen peas or chopped steamed broccoli. Knowing my kids' abhorrence for the peas I add to chicken pot pie, I asked for their input. Surprisingly, my vegetable-averse son asked for steamed cabbage.
Shrimp cook fast. Shrimp are high in protein. Shrimp taste good. I usually only need two good reasons to do something, so that's enough for me! This recipe has the added bonus of using spinach, which is a frequent part of our weekly CSA box. And it makes whole wheat pasta tolerable. That's five reasons to make it for dinner. Five!
I neglected to mention this yesterday, but after dropping last night's Teriyaki Salmon on the grill I re-used its marinade for tonight's flank steak. I just can't let a half cup of soy sauce go to waste. Even my son took note of its long pouring time during preparation.