This week, I've been trying to incorporate all the veggies from my CSA box in my dinners. So here is a snippet of what went down in my kitchen laboratory.
Tuesday: Parmesan chicken breast salad tossed in homemade honey mustard dressing with mixed quinoa.
[Japanese mustard lends a pungent wasabi-like spiciness that makes store-bought honey mustard taste like weak sauce.]
Wednesday: Sautéed kale and turkey meatball over whole wheat penne (with some grated parm, of course).
Thursday: Red wine beef stew with carrots and assorted squash.
[Sauteing kale with a fruity white wine like a Viognier balances out the veggie's bitterness.]
[Using liquid from the stew to make a gravy that intensifies the flavors.]
1 comments:
Yummy =D
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