Fried rice is an easy way to use leftovers and a fun addition to the dinner repertoire. (Photo by Laura Groch)
Lots of folks made ham for Easter, others did a nice brisket for Passover. (We did a pork roast, make what you will of that, Facebook)
So: leftovers. (By now I hope yours are neatly packaged in your freezer, awaiting the call for meals like this.)
This Fried Rice recipe isn’t anything new or fancy, but it’s a fun change of pace and a Continue reading
Polenta With Arugula (topped with mushrooms I also had on hand) was a delicious solution to the problem of overabundance. (Photo by Laura Groch)
Can a Californian have too much arugula?
Well — maybe.
I’m a fan of this peppery little salad green, and one day at the supermarket I was seduced by the sight of a large plastic container of arugula — one pound — on sale — for $1.69.
I could not resist.
So I brought it home. And I started adding handfuls to my salads.
Create an appetizing antipasto-for-dinner plate using goodies from the fridge, and “special” snacks from the pantry.
Sometimes you get tired of figuring out what’s for dinner. Sometimes it’s just too dang hot to cook (or even think about cooking). Sometimes you aren’t up to preparing a meal, but don’t want to drag yourself out to a restaurant (or even to the phone to order in).
So — what’s for dinner? Time to put out an appetizing dinner of appetizers. More Continue reading