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Old 08-16-2014, 10:28 PM   #11
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I'll bring the salad GG....sounds delish~~~~

I have some chicken thighs defrosting but that's as far as I've gotten
.
That worked out well. Chicken thighs browned and cooked in simmered salsa with Mexican rice and black beans with glorified green salad.

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Old 08-16-2014, 11:04 PM   #12
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I tend to like to use rhubarb chard instead of just green chard. I've made it with green onions when I haven't had leeks. I've also added bacon. I like it warm (and cold). It is a TNT recipe.
I agree. I like it warm myself, and I've used rainbow chard -I'm not sure if that's the same as rhubarb chard or not.
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Old 08-16-2014, 11:08 PM   #13
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Bangers and mash, Ina Garten recipe. The english comfort food discussion called for more research.

Side salad and some marinated celery root from the specialty store. Where I also got some really yummy gourmet ice cream, Eureka Lemon and Marionberry.
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Old 08-17-2014, 02:02 AM   #14
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Like Cheryl said, good sounding suppers.

My night's entry: a romaine tossed salad, steamed broccoli with cheese sauce (leftover from what I made a couple days ago), long grain and wild rice mix (the lazy part of the meal), and two lovely, hand made crab cakes resting on a bed of mesclun with a side of remoulade. I used Rachel Ray's easy recipe - it was the first one I ran across that did not call for either ketchup or sweet pickle relish. That sauce was good! Might add a couple of capers to the leftovers and use it on fried fish next week.

Apparently my eyes were WAY bigger than my stomach - half of dinner is waiting for me for tomorrow. I guess Himself is on his own!
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Old 08-17-2014, 06:33 AM   #15
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I agree. I like it warm myself, and I've used rainbow chard -I'm not sure if that's the same as rhubarb chard or not.
The rainbow chard I plant has three colours--the red, the orange-yellow, and the white stemmed chard. I don't know that it really matters...I just prefer the rhubarb chard of the three. Food and Drink also has a recipe for a nice zucchini tart that is similar re: ingredients. I've made that a few times as well. When I haven't had feta, I've used goat cheese.

http://www.foodanddrink.ca/lcbo-ear/...&recipeID=3713
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Old 08-17-2014, 02:54 PM   #16
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I get a newsletter from a local restaurant about their weekend specials, and I'm making one of them at home, modified a little according to what I have on hand Jumbo shrimp sautéed with garden-fresh Roma tomatoes, zucchini, onions, garlic and capers in a white wine-butter-parsley broth, over fettuccine, with pesto-tomato crostini. I don't need a salad with this, right?
Last night's dinner - mise en place and plated.
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