I made a really yummy dinner on Tuesday night. Not an A+, but a solid A. The thing is, I wouldn’t really give any of the individual dishes a great grade, but it just all worked together. Funny how that works. I tried a few new recipes and would only make a few of them again…or rather, I would only make that exact version of those recipes again. A few tweaks might save the day. Anyway, here’s how it looked:
- Roasted butternut squash and chickpea salad
- French carrot salad
- Artichoke with Parmesan buerre blanc sauce
- Roasted rhubarb with Greek yogurt
The dressing on the butternut squash salad was really good, but more importantly was really thick. It gave me a good idea how to thicken up Liza’s tahini dressing.
The French carrot salad is never the most delicious thing in the whole world, but it is easy, fast, healthy, really good and gorgeous on a plate.
I almost got the artichoke right…FINALLY. I think if I just trim the top a little less this time, we’re there. The dipping sauce was sick delicious. It would be great on fish. This sauce is officially in my recipe book now.
I’m trying to broaden the array of veggies and fruits that live in my fridge/on my counter/eventually in my belly. This roasted rhubarb was pretty darn good and I’ve loved having it with yogurt for breakfast. Probably not everyone’s cup of tea, but I dug it. Next time, I’m cutting the pieces a bit smaller and roasting it uncovered. Maybe that will keep it from turning into a stringy goop.