Fish, Legumes, Veg, Veg

June 27, 2008 at 12:44 am Leave a comment

Menu: Roasted salmon with green chile salsa, cherry tomatoes, and pepitas * Pink-eyed pea salad * Sauteed spinach with sea salt and garlic

(All the pieces of this supper have appeared before.)

Preheat oven to 450. Place remainder of Saturday’s farmers market cherry tomatoes (red and gold) in bottom of a small glass baking dish with drizzle of olive oil. Toss to coat. Place 2 salmon filets atop; spread Austin Slow Burn Salsa Verde over; sprinkle with roasted pumpkin seeds. Bake 17 minutes.

Pink-eyed peas
Reheat last of leftovers for M; have last of leftover at room temperature fr me.

Sauteed spinach
Heat 1 T olive oil in bottom of deep non-stick skillet or wok. Add 1/2 large tub baby spinach; stir. Grind garlic and sea salt over; stir-fry/saute.


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Leftovers At Last Poultry, Starch, Veg

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Some of my cookbooks

In no order except for how they appear in my LibraryThing cookbook catalog: True Women Cookbook: Original Antique Recipes, Photographs, & Family Folklore, Janice Woods Windle (1997) * Made in Texas; H-E-B's 100th Anniversary Cookbook (2005) * The Texas Cowboy Cookbook: A History in Recipes and Photos, Robb Walsh (2007) * The Silver Palate Cookbook, Julee Rosso, Sheila Lukins (1982) * In the Land of Cocktails: Recipes and Adventures from the Cocktail Chicks, Ti Adelaide Martin & Lally Brennan (2007) * Braise: A Journey Through International Cuisine, Daniel Boulud (2006) * Moosewood Cookbook : Recipes from Moosewood Restaurant, Mollie Katzen (1977) * Crescent City Cooking: Unforgettable Recipes from Susan Spicer's New Orleans, Susan Spicer (2007) * Saveur Cooks Authentic American: By the Editors of Saveur Magazine, ed. Colman Andrews (1998)

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