It's been chilly (which I like) and rainy (which I don't), so we're serving up some fall foods this week. We tried a Caesar salad made with Napa cabbage and sunflower sprouts at a favorite restaurant, Tarasque Cucina, a few weeks ago. I can't get sunflower sprouts, but we are both really enjoying salads made with Napa cabbage. It's far milder that regular green or red cabbage, but it's more flavorful than any lettuce I can think of. I slice it very thin and toss with store-bought dressing, grated parmesan, and croutons. I highly recommend it!
Sunday: Japanese Curry Chickpeas with Carrots served with French Fries and Soft Boiled Eggs
Monday: Roasted Vegetables - Potatoes, Sweet Potatoes, Broccoli, Cauliflower, Mushrooms etc. and Gouda Grits
Tuesday: Bacon Brussel Sprouts Pasta topped with Toasted Bread Crumbs and Napa Caesar Salad
Wednesday: Tutorial Night Takeout!
Thursday: Seared Tuna with Rice and Napa Caesar Salad
Friday: Date Night! Darren's Pick
Saturday: Breakfast for Supper! English Muffin Sandwiches with Canadian Bacon, Eggs, and Cheese
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