Because Mom has been continuing her tour of Bay Area eateries, including a second tofu house, there have been a lot of leftovers for dinner. This week's selection included dim sum, Korean tofu house #2, and Japanese curry.

I actually missed making dinner. So here's what cooking for the rest of the week.

Thursday
Braised kabocha, made by Mom
My Mom's Chicken Katsu, made by me
Easy Roasted Asparagus, requested by Mom
Rice

Friday
Spaghetti with Simple Tomato Sauce and Meatballs, requested by Mom.

Eat Well. Be Well.

90 degrees one day and 55 degrees the next. Try cooking, let alone dressing for days like this.

But we are lucky to live in such a beautiful place. Transition seasons mean taking advantage of spring vegetables; think greens and asparagus, as well as the occasional kabocha when the weather gets cold.

Monday 
Sunny and pleasant. One of those trademark Bay Area days. Misoyaki Butterfish, My Mom's Japanese Coleslaw and rice. Butterfish was fresh and on sale yesterday. Even better, we had it grilled instead of the usual bake. Great when grilled, and is updated as such on the recipe.

Tuesday
Still pretty nice, but clouds are a-coming. Having Macadamia Arugula Pasta because the arugula in the garden is happy and waiting to be eaten. 

Wednesday is Rain Day
Oven cooking. Mayonnaise Chicken, Roasted Asparagus and TBD cooked potatoes--likely also roasted somehow.

Thursday is Grill Day
Grilled Pork Loin panini with mushrooms and Jarlsberg cheese, or sriacha mayonnaise and leftover coleslaw.
The husband made a great and very easy pork loin rub/marinade over the weekend. This means we bid adieu to the pre-seasoned pork tenderloins. The new method is just that easy, and no preservatives. As a bonus, we can make a lot and keep the rest for sandwiches during the week. Recipe posting later this week.

Friday 
Daikon was also on sale and looking very fine. It's still too cold for Na-omi-take tofu, so I'm trying a modified agedashi tofu. Pan saute or grill tofu slices brushed with a little sesame oil. Grate the daikon, mix with ponzu and green onions. Slather over the tofu and eat. Braised kabocha to balance out the high-strung flavor of daikon/ponzu. Rice and kim chee. I do like the sound of this meal already.

Adventures from Vancouver start this week too. Eat Well. Be Well.

A good week of leftovers means no wasted food.  While my children don't hear the "starving babies in third-world countries" saga that my mother always told me, they know better than to argue when leftovers are the meal du jour or in this case, de la semaine.   

Quiche is long gone, Costco chicken picked to the bone, hard-boiled eggs made into sandwiches and after-schools snacks, and the last of the ham and Greek salad are getting eaten today. Plus, a long-forgotten recipe for salmon cakes was revived. 

Here was the highlight leftovers meal.
Salmon cakes. 
New recipe in the Greenhouse, working out measurements.

Leftover Greek Salad
The lemon juice makes this salad keep well. Just keep the feta cheese on the side and add it at the time of serving.

Purple rice from last week's purchase at Hankook. 
The rice doesn't taste that much different, but it looks pretty.

Easy roasted asparagus is a new addition that is pretty well based on the Barefoot Contessa, who I adore. We've made it twice, and it was a hit at Easter brunch.

Click here for the recipe.

Good food makes good leftovers. 

Eat Well. Be Well.