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What's for Dinner, Mon., Mar. 9, 2020 [View all]
Appetizer: vegetable egg rolls with sweet chili sauce
Parsley-pork chops, brought to a golden brown in the cast iron skillet. Served with ricotta.
Cornbread, baked in a cast iron skillet. Has bacon in it.
Mesclun salad with radish, cucumber, white onion, carrot, asparagus, and yellow peppers. We blanched the vegetables for 60", cooled them, and put on top of the greens. Lemon vinaigrette for the top.
Dessert: no-sugar shortbread cookies with apricot preserves on top; hot ginger tea.
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