Woah! It's the 3rd week of school and I am already busy! Not to mention some interesting home projects underway. Don't worry, we are still eating well in Des Moines... and now that I have already made one of the dishes, you get a little more information about it! Win win, readers.
This menu is driven by a trip I took to the farmer's market on Saturday morning. I woke up early and decided to head out before it got crazy.
Thai red curry inspired by these amazing long beans I picked up at the farmer's market for $1.
Yes I used a prepared curry base. It didn't seem to have any scary ingredients in it. Taste and add more curry paste as needed. The recipe I found on the product website said 1 Tablespoon, I used a total of about 4. Oh, and I was out of normal white or brown rice so I dipped into my special reserve of red rice I brought back from France. It made this dish even more special!
Also on the weekly menu:
dinner with friends: eggplant parmesan (I'll be making this for the first time!) Using Mark Bittman's recipe from How to Cook Everything (I cannot find a good link for that right now). Side dish of okra from the market...
roasted beet and goat cheese salad! I am very excited for beets again... haven't had them in months.
black beans, rice burritos