Garden-style lasagna and a garden salad. This was a little labor intensive but really good. I did use the oven-ready lasagna noodles instead of the regular ones which I won’t do a again. I hate those things. Either that, or I don’t know how to use them. The recipe is solid, but the operator had some errors.
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Tempeh and green bean stir-fry with peanut sauce, and rice. This dish was easy, quick, and tasty. I’m not a huge fan of tempeh though. I think it’s like the beef jerky of the vegetarian world. You could easily substitute the tempeh for tofu, or any other meat.
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White bean, asparagus, and mushroom cassoulet, and a garden salad. I’m not sure exactly what it is and how you pronounce it, but it was a unique mix of flavors and textures. I also got to use the spice majoram for the first time. Using new spices is always exciting. I had burnt the bread crumbs on top though giving the whole dish a slightly burnt flavor. Aya liked this one a lot more than I did.
RECIPES:
White Bean, Asparagus, and Mushroom Cassoulet
For more recipes and tips on how to cook asparagus, click here.
Spring linguine with basil, and a garden salad with blue cheese, dried cranberries, and walnuts. I made this last summer with fresh basil from the garden. It doesn’t call for much, but I definitely missed having it this time around. Otherwise, this one is quick and easy, and very good.
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Potato-leek hash with swish chard and eggs, and a garden salad. I’m not gonna lie, this was kind of weird. It was good and I ate the whole the thing, but it was weird. Swiss chard is pretty potent. I liked it, but I think I liked it because it was kind of gross. The picture on the recipe looked cool and that was the main reason I cooked it.
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