Hakone Garden, Saratoga
After two weeks of dine-out lunches and meandering about the San Francisco Bay area, Mom returned home to Hawaii. We sent her home with a suitcase full of Trader Joe's omiyage and a list of Korean tofu houses in Honolulu.
Now, it's back on my own. Mom's not one for spicy food, so we're adding a little more pep. Here's what I am cooking this week.
Monday
Orange Salsa Pork Chops, Okinawan Sweet Potatoes, rice, and curry-roasted cauliflower.
Now, it's back on my own. Mom's not one for spicy food, so we're adding a little more pep. Here's what I am cooking this week.
Monday
Orange Salsa Pork Chops, Okinawan Sweet Potatoes, rice, and curry-roasted cauliflower.
Tuesday
Shoyu Fish sandwiches and Spicy Asian Coleslaw. I bought purple cabbage because it was on sale. Pretty and lots of kick!
Wednesday
Lemon Arugula Pasta. With a nod to my stylish friend SZ, this is vegetarian but definitely not vegan.
Thursday
Spinach salad and Simply Ono Roasted Potatoes. Some recipes can be easily converted to vegetarian. Spinach salad is not one of them. Bacon is a requirement.
Shoyu Fish sandwiches and Spicy Asian Coleslaw. I bought purple cabbage because it was on sale. Pretty and lots of kick!
Wednesday
Lemon Arugula Pasta. With a nod to my stylish friend SZ, this is vegetarian but definitely not vegan.
Thursday
Spinach salad and Simply Ono Roasted Potatoes. Some recipes can be easily converted to vegetarian. Spinach salad is not one of them. Bacon is a requirement.
Straw, blue, rasp and blackberries!
| Friday Tacos--No Mix, and my own Guacamole Afternoon snacks for the ravenous teenagers Berries are in peak season. Drizzled with yogurt and granola. I've also bought fresh tamales from Whole Foods, tortillas with shredded cheese and salsa, Kee Wah Bakery croissants and pork curry puffs, and yes, two bags of potato chips. After all, they are teenagers. Eat Well. Be Well. |
