What’s Cooking in the Kitchen this week 3/21

The kitchen (and grill, for the first time this season) has been buzzing!

Want to hear what’s been cooking in my kitchen this week?  Well, I got my Cooking Light April magazine last week and decided to comb it for seasonal recipes.   I never follow recipes exactly anymore- but I did choose three to modify.

I also continued with my theme of reducing the amount of meat I buy and cook.  Two of the three recipes I made were meat-free.

1.  Roasted Moroccan-Spiced Grapes and Chicken

From the “Sweet Grapes, Savory Dishes” column by Mark Bittman (sometime food writer from the New York Times)- he was writing about “less meat, more flavor” this month.  I purchased a package of hormone- and antibiotic-free chicken thighs from Costco and lovingly covered them with a middle eastern spice blend of cumin, coriander, cinnamon and a bit of red pepper.  Then I roasted them with quartered organic purple and orange carrots.  The grapes were roasted with kalamata olives and capers bathed in olive oil.   All were married together and served over cous cous.

2.  Ricotta-Spinach pasta

I made some linguine from scratch, and while it dried I sauteed some bell peppers (red and green), garlic, and walnuts.  Once the linguine was done, I added that to the cast iron skillet with some spinach and a bit of the pasta water as well as some lemon juice, and tossed it all together.   I topped the pasta with ricotta (spiced with lemon zest, salt and pepper).  This is a nice fresh and colorful dish!

3.  Grilled Veggie and Hummus Naan sandwiches

I inherited some naan and roasted red pepper hummus from my cooking adventures with Jen this week (the Jen show prepared a lunch for her coworkers as practice for her upcoming groom’s welcoming dinner for her wedding!)  I turned this into a nice vegetarian sandwich by quartering the naan, spreading all four pieces with hummus.  Then I topped two pieces with grilled eggplant, red pepper, purple onion and some avocado.  The other side of the sandwich got some feta and chopped fresh parsley, and they came together to make a pretty sandwich with beautiful purple, red, green, and orange colors.  A feast for the eyes and the tastebuds!


What are you cooking this week?


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