Last night was cool and tonight is colder still, winter is arriving. That means a near steady stream of kale, bok choi, chard and tatsoi will be in our weekly produce box for the rest of the season, all of which pair really well with these sticky-salty-sweet beef ribs.
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.
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.
Lisa Leake's book 100 Days of Real Food does a wonderful job of laying out most of the reasons why I choose to cook the way I do. Delicious food made with real ingredients instead of heavily processed or artificial ones is just better, and she tells us why.
My kids love tuna salad. My son makes me explain, over and over again, why he cannot eat it every day. He recently realized the connection between mercury in tuna and thermometers, which is really exciting to me, as his mother. But more importantly, I know he and his sister will always eat this toxic fish.
Surprisingly delicious, this sauce makes steamed sweet potatoes into something really special. It is now one of my favorite ways to eat them, a close second to plopping slices on the top of a tagine. But this recipe is easier than the tagine and makes a great quick dinner with brown rice and sautéed greens. I added sautéed boneless chicken thighs to my kids' plates.