Saturday's Kitchen - 2/20

[luckytrim]

Grilled Tavern Ham Steak on a bed of Cabbage, Buttered Corn, Boiled Sweet Potato, Creamy Slaw, carried in....

 

[taxlady]

We had Italian sausage and black bean soup with rainbow chard. There was also grated pecorino Romano and EVOO to dress the soup. I served it with whole wheat baguette and a plate of EVOO with balsamic vinegar to dip the bread in. I'm stuffed. I have enough soup for two more meals for the two of us.

 

[Andy M.]

This is a plate of shredded beef ragu over hand made pasta. As it was just one serving, I hand rolled and hand cut it rather than setting up the pasta machine.

 

[Cooking Goddess]

We had leftovers. Himself finished the spaghetti sauce with extra pasta from last night. I had some of last night's mac and cheese along with some BBQ pork chops.

 

[GotGarlic]

I made pan-seared pork chops with Greek seasoning and roasted feta and grape tomatoes with olive oil, oregano and black pepper. After cooking the tomatoes and feta, I combined them with pasta. Then I made a quick mustard-mayo pan sauce. It was pretty good.

 

[msmofet]

DD wanted to order from Bonchon. Hub and I split an order of 6 wings (pieces), 3 drums and Cole slaw. Hub had the drums and slaw. I had the wing pieces with Frank's to dip in. They were the best fried chicken wings I've had in a very long time. Nice and crispy and not overly seasoned.