Spicy Carrot Sandwiches

Good as always. A nice quick choice for the week.

Buffalo Burgers (for real this time)

Little bit of salt, little bit of garlic and onion powder, and you have a flavorful lean meat to eat. Good things.

Taco Salad

I used ground chicken as a based, instead of the chorizo that I would normally use, and some spices to bring back that spicy flavor to it. It may take a few tries to get it about right, and the fat missing from the pork is a loss to the overall flavor to be sure. But it’s still quite the dish when it comes down to it, and probably not that great for me after adding all the add ons.

America’s cut chops (Crooked Gap) spiced and in flat bread

I took the chops and seared them, then took the time to cut the fat off from around the edges. It was sad to see the fat go, but a good trade off I suppose. I then cut the remaining meat into slices and we had them in flatbread with cherry tomatoes, onions and wild arugula.

Spiced Moroccan Vegetable Soup with Chickpeas, Cilantro, and Lemon

This was quite good. Building the flavor layers up then filling the the soup out with vegetables then adding some acid at the end. It took a bit of time, but was quite good and made for great leftovers as well.

Lemongrass Shrimp Soup with Spaghetti Squash

I had spaghetti squash and lemongrass from Blue Gate, some fresh ginger (test plot) from Grade A Gardens, and the rest came together quite well. I did make a few adaptations, skipping the shell part, roasting a spaghetti squash like I normally do (400, cut in half, rubbed in olive oil for about an hour). It built up pretty nice and had a nice flavor.