What's for Dinner, Thurs., April 20, 2023 [View all]
Tomatoes and cucumber mixed with basil and mozzarella. Basil-infused olive oil. This goes into tossed salad with baby arugula, both baby and regular romaine, radicchio, black seeded simpson, orange and green pepper, onion.
Going into salad season, I made up salad toppings. One that I used today was toasted nut and seed mixture: sunflower, walnut, pepitas, almonds, and sesame seed.
Another one I made that I used today was toasted cheddar chia sticks. For these, I rolled out crescent roll dough, covered them with grated cheddar, sprinkled chia seed over, and baked. After baking, I cut them up into "sticks" about 1.5 inches x 1/4 inch wide, and put them in a container for the freezer. They are very good because because they absorb the dressing.
Caesar dressing. I added extra grated parmesan and freshly ground black pepper.
Chicken cutlet with lemon-parsley glaze.
Dessert: Cold decaf and milk chocolate toffee pretzels.
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