Category Archives: Entrees

Mango-Avocado Salad

For the past 3 months of quarantine, I’ve had a hard time getting Napa Cabbage. I didn’t know how much I’d miss having it in my fridge. I use it in smoothies, salads, soups, and stir-fries. It lasts for months, since you only need a few leaves at a time, and stays crisp, unlike most lettuces. It’s not my favorite vegetable (talking to you, little cucumbers), nor is it that common (several of the shoppers who delivered my groceries during the first months of the quarantine were unsure about what it was).

I’ve substituted peach for the mango, when I don’t have a ripe one, and scallions (since I grow them on my window ledge) for the red onions (although the red onions are crunchier and look better). When I don’t have limes, I’ve substituted bottled ‘Key Lime Juice,’ and that worked too, although it’s a little sweeter. And when I couldn’t get fresh parsley (WHY? Was there a run on parsley at the grocery store?), I substituted cilantro (which is also delicious, but I know some people think it tastes like soap).

That’s it. Just throw this together and enjoy.

Dover Sole with Roasted Butternut Squash and Capers

Benjie passed around a bowl of roasted vegetables and the three children brought in a plate of spinach pies, a bowl of mixed green vegetables, and a platter of Dover Sole on a bed of roasted, pureed Butternut Squash. Heather moved the food around on her plate, occasionally spearing a piece of broccoli. Miles certainly couldn’t help noticing that she was terrifyingly thin.

Pecan-Pistachio Chicken Breasts

½ cup shelled pistachios ½ cup shelled pecans ½ cup almond flour or 1 piece of any kind of bread 1 tsp each: dried basil, garlic powder, cumin and turmeric 4 boneless, skinless chicken breasts, pounded about 1 inch thick 2 TBSP Dijon or other grainy mustard 1 egg 1 TBSP olive oil Olive oil […]