Tofu and Haricots Verts with Chraimeh Sauce
Again with Ottlenghi Simple, I’ve made a “lovely veggie main” (his words) that features a “piquant sauce from Libya.” Tofu and Haricots Verts with Chraimeh Sauce Ottolenghi Simple Serves 4 1 lb. haricots verts, trimmed 1 Tbsp. sunflower oil 14 oz. firm tofu, cut into 1-in. cubes and patted dry salt ¾ cup cilantro Chraimeh...
Freekeh with Grilled Tofu and Miso-Lime Dressing
We who experience the joy of salad building know a certain delight.
Summer Bean Salad with Roasted Garlic Vinaigrette; Sesame-Crusted Salmon with Wasabi Dipping Sauce
Here's my argument for turning your oven up to 450 degrees: roast a head of garlic for 45 minutes, then, roast some salmon fillets for 4 minutes. Really!
Fruity Pork Skewers; Warm Green Beans and Lettuce in Anchovy Butter
Quick, fun, tasty. Run with these and you'll win.
Pretzel-Crusted Chicken with Honey Mustard; Caper-Dill Green Beans
Honey mustard and pretzels are historical triumphs that I delight in.
Stuffed Chicken and Herb Gravy, Polenta, Bacon Green Beans
"Creating a pocket" in chicken breasts, it turns out, was easy enough and fancy enough for me.
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