What's for Dinner? ~ Fri., March 4, 2016

[NJCher]

I washed up this huge bunch of parsley, and I'm going to make parsley pesto with the usual--good olive oil, grated parmesan, garlic, and toasted walnuts. I'm going to use either orzo or whatever other small pasta I can find around the house.

Tossed salad.

Stuffed mushrooms. The mushrooms will be stuffed with bolognese sauce and topped with melted cheese.



Cher

[SheilaT]

1. I think I'll be making scalloped ham and potatoes.

Fixed a ham the other day, and I LOVE the scalloped ham and potatoes. I'll probably freeze up about half the ham, since I live alone and can only consume so much at a time.

[Galileo126]

2. Cornish hen

with roasted Brussels sprouts (olive oil/garlic) and smashed baby red spuds w/ roasted garlic.

Did I mention garlic?

[greatauntoftriplets]

3. Hamburger with sauteed onion.

[NJCher]

4. I'm popping back in

To talk about my parsley pesto. I doubled the recipe, so now I have two bags for the freezer and about 1/2-3/4 cup to play around with tonight. I am thinking I might do some stuffed mushrooms with parsley pesto, in addition to the ones stuffed with bolognese sauce.

I couldn't find any small pasta, but I have some rigatoni already cooked, so I may try it with that.




Cher

[grasswire]

5. my home smells so good tonight......at eleven p.m.

I made a large pot of beef bourguignon this evening (although I used zin, so I should call it beef zinfandel). It's for Sunday, but I made it when I had the time to do so, and it's always better a day or two later anyway.

It's a splurge to buy 3 pounds of choice organic chuck roast, but it will last us for three or four dinners plus I am feeding a friend with it who needs a solid square meal and will get a mason jar full of beef zinfandel, a loaf of sourdough, and an apple pie.