Buttered Farro (p219 Ad Hoc at Home)

This was interesting. It was farily simple to do, but the new concept was to not let the Farro soak up all the liquid you cook it in. Add more then it needs, then stop it when it's done. I suppose it could work for rice too. I should probably try that. Anyways, I didn't fully follow the recipie, since I wasn't able to get all the ingrediants. I riffed a bit. Even so it was quite good. We had this twice, once as it's own dinner and then on the side of the Pork Medallions.

Mustard-Seed-Crusted Pork Medallions with Red Wine Sauce

So I suppose I would have preferred to had the red wine to drink, rather then make the sauce. But even so, it was ok. Shannon preferred to make sandwhiches out of these, so we took the pork medallions put them on some La Mie multi-grain bread. We put a little cheddar cheese on them, arugula some dijonn mustard. They were pretty good. I used the onions in the suace, but not really the sauce...

Black-Bean Tostados with Roasted Tomatillo Sauce

So I was looking around for recipies that had Tamatillos in them...since I got some from the Sullivans. The vast majorities of them were salsa...there has to be more out there. Anyways, I made this nice vegitarian dish and it turned out pretty well. I adjusted the tamatillio sauce a bit added a few things and what not, and it turned out pretty well. It had a bit of heat, but not too much.

Yellowfin Tuna (sandwiches perhaps?)

We did end up having sandwhiches. The tuna thawed out pretty well and cooked up nice and made for a decent sandwhich.

Cool and Creamy Macaroni Salad (p17 Summer 2010 Entertaining) with Bratwurst

For the salad, I added the leftover tamatillo sauce (to use it) and we ended up having this with the Tuna, and bratwurst again later in the week.