Well, not so “recent” at this point, but no less delicious for that…
Mustard Milanese with an Arugula Fennel Salad
Roasted Tomatoes and Cipollini Onions with White Beans
Another delicious, and pretty easy, dinner from the Smitten Kitchen Cookbook — I impressed even myself with this one. I didn’t follow these recipes exactly (shocking) but mostly what I did was omit things. The Milanese is a breaded and fried chicken breast that uses a lot of dijon mustard to get a delicious flavor. It was so crunchy and moist, and I’ll definitely make it again. I served it over the arugula salad, omitting the fennel. On the side we had the roasted tomatoes. I used grape tomatoes and shallots, as that’s what I could get my hands on, and omitted the white beans and the bread this is served over in the book. I chopped the shallots roughly the size of the tomatoes, and it all roasted up deliciously. It’s a rather sweet side dish (though the grape tomatoes certainly enhanced that) so it was a nice balance the tang of the mustard in the main dish.
Rice and Eggs with Peas and Herbs
This is from Vegetarian Cooking for Everyone, which is an excellent book to have on hand during CSA season. This particular dish was very straightforward and made a great, filling lunch. It’s sort of like a fried rice, except not as dry. You start with cooked rice, quickly mix in a couple of beaten eggs, a bit of butter and some cheese, and then stir in veggies – in this case, fresh peas, herbs and the last few stalks of asparagus, cut to pea size. (The veggies are cooked a bit separately to make them tender. I could have cooked the peas a bit longer.)