July Meals

July 21: Steak and caprese.

July 14: Dinner with guest R. to see Isle of Dogs

Melissa Clark’s harissa chicken

Asparagus (https://cooking.nytimes.com/recipes/12420-asparagus-with-mustard-vinaigrette)

Cauliflower rice

July 7 weekend:

Farro grain bowl with cilantro cream dressing (1 bunch of cilantro, Greek yogurt, garlic, olive oil, lime juice, salt, pepper), black beans, romaine lettuce, sweet corn, etc.

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How to Cook a Steak (a work in progress)

Although I’m trying to limit my consumption of animal proteins to a moderate amount, I enjoy the occasional steak. One of my ongoing goals is to cook a medium-rare steak consistently, using the stove-top and oven. So far, I’ve achieved medium and rare, but not yet in-between, so this still remains an elusive achievement.

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Simple Marinara Sauce

While living in New York, my roommate’s visiting mom made a marinara sauce that was delightful and memorable in how light and bright it tasted, relying primarily on the sweetness of the tomatoes themselves and the rich texture of the olive oil for flavor. While very simple, that was a very memorable meal and the best marinara sauce I’ve ever had.

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Tuna Pasta Salad

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I made this out of the blue over the weekend after we had our typical green smoothie breakfast (more on this later) and spent some time walking around junk stores trying to find crap for our place while I simultaneously ate all the M&Ms I had in my purse. Continue reading

Roasted Squash and Winter Vegetables

Roasted Squash

We were hosting family for a Christmas Eve dinner, and we needed to make some dishes that would taste good without having meat and garlic/onions as ingredients. This dish fit the bill and let the natural sweetness of the winter vegetables provide the flavor.

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Pesto

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Last weekend, we bought a basil plant. Continue reading

(Amazing) Ham Soup

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My cooking generally turns out fine, nothing mind-blowing.  Just pretty good for a regular day.  BUT this ham soup turned out AMAZING, there’s no getting around it.   I used the remains of a honey/sugar-glazed ham from Thanksgiving, and it was the best use of leftovers, like, ever.  I advise making as much of this amazing soup as possible because it goes really fast.  I ended up making it twice because it was so good and nobody got enough.  Plus, it isn’t often one has a ham lying around just clamoring to be used. Continue reading