Did you know you could use the broccoli leaves? I didn't until a nice farmer sold us some. They were delicious! Less bitter than collards, and really simple to make with this roasting recipe. Different than the usual sauteeing I do with pretty much all other greens.
The filling for the uglies would have been better divided among 10 biscuits rather than 8. There was some left after I stuffed as much as I could into the biscuit cups that I had to eat with a spoon. Oh, the sacrifice!
Sunday: Chicken Tikka Masala (sort of), taboule from the box, naan, and sliced radishes and vinegar. The radishes were Easter egg radishes, a mix of pink, red, purple, white and yellow. So pretty!
The reason I say sort of about the Tikka Masala is that we bought a premade batch of it from a guy at the farmers market that was intended to be a dip, but I used it as a marinade then followed these instructions for sesame chicken to bake it and serve over rice.
Monday: Tuna Burgers with mustard greens and chips
Tuesday: Spaghetti and meatballs, zucchini boats
I already made the meatballs with what was left of the ground beef after the uglies on Saturday
Wednesday: beer marinated Chicken tacos with super spicy Brianmade salsa to hurry Will along if he's not here yet, and canned beans
Friday: Pine Nut Crusted Red Snapper, spinach and rice