I must admit, I’m not a big fan of peas. Sure, I’ll eat them from my garden, but this is the first year I didn’t plant them because they just don’t do much for me. So when I found out that this week’s ingredient was peas, I headed to my Farmer’s Market in search of some. But no one had any! So, if can find fresh peas, they will appear in my stir fry. If not, I’ll have to give some of the other recipes a try when they are at the market.
Asparagus Thin is the kind host for this week’s Gluten Free Menu Swap.
Quick and simple:
Baked salmon drizzled with olive oil and tarragon with steamed artichokes
Chicken rubbed with garam masala with roasted cauliflower and garlic with panch phoron. Maybe a side baked papadams–we’ll see
Sauteed herbed millet-crusted turkey breast tenders with thyme roasted carrots
Vegan/By the Bay’s adoption
Toasted quinoa pilaf with garlic and kale and an avocado
It’s not too late to adopt your own blogger!
Fridge clean up time
Stir fry (possibly with peas)
Weekly garden harvest:
Someone wanted GF treats for a bake sale. So there will be pralines, an almond cake and a banana skillet bread, and who knows what else! Recipes to follow for some, if they’re good.