swiss chard is awesome. raw and cooked. i like to sit greens on top of whatever im making in the last minute and half so they can get steemed and thus hold near max value.
this entry was good studying for my job )gourmet grocer(. its possibly not that i dont have a feel for tasting-cooking creatively, but that i cant afford anything the store sells, and that i don;t make meat, and that i don't know about italian cooking.
Hmmm... how specific of a recipe do you need? Are the guidelines above good enough, or should I be more accurate?
This week so far I've made Tilapia fillets with coconut, lime and chile sauce, with more swiss chard. For football watching, we've been making pizzas- mine with mozzarella, pepperoni, olives and pineapple, his with artichoke, feta, mozzarella, and olives. Later this week I'm making wild cream of mushroom soup, stir fry, and lots more tasties. Let me know if you want any particular recipes!
Thank you, I will ask if I'd like to have anything specific.. :) But, if you stumble across anything that is the "best thing ever," you could mention that so I could be sure to try it! :)
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this entry was good studying for my job )gourmet grocer(. its possibly not that i dont have a feel for tasting-cooking creatively, but that i cant afford anything the store sells, and that i don;t make meat, and that i don't know about italian cooking.
Reply
Reply
This week so far I've made Tilapia fillets with coconut, lime and chile sauce, with more swiss chard. For football watching, we've been making pizzas- mine with mozzarella, pepperoni, olives and pineapple, his with artichoke, feta, mozzarella, and olives. Later this week I'm making wild cream of mushroom soup, stir fry, and lots more tasties. Let me know if you want any particular recipes!
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