Grilled pork fajitas with tortillas, the last of the fresh salsa, cheddar cheese, lettuce and tomatoes. Husband grilled, and Guy Fieri would have been happy.
Shoyu-salmon sandwiches adapted from a Triple-D recipe for mahi mahi sandwiches with ginger-wasabi mayonnaise from Taylor's Automatic Refresher (which I think is now called Gott's Roadside) in St. Helena. I'm planning to swap wasabi for sriracha sauce.
Pairing it with a Triple-D inspired Spicy Asian Coleslaw, using a combo of recipes from the formerly-named Taylor's Automatic Refresher and Joe's Farm Grill in Gilbert AZ.
Leftover pork, plus Sweet Potato/Black Bean Empanadas, again adapted from a Triple-D recipe from Silk City Philly in Philadelphia, PA. To save time, I'l use either wonton wrappers or puff-pastry instead of making empanada dough from scratch. With some Tropical Fruit Salsa if I have time.
Shabu-Shabu with tofu because you simply can't eat diner food for an entire week without exploding.
Warm Ginger Apple Chicken Salad. Perfect combo of warm/cool salad for when Honeycrisp apples are in season.
15-minute fish and oven roasted sweet potato fries and sriracha mayonnaise. My daughter says, "Sriracha mayo is hecka good." Who am I to argue?
Not-quite-Asian-but-still-All-American food that's just a little quirky. And lots of things to add to the Greenhouse.
Eat Well. Be Well.