It’s been a delight to see the coming of Spring, and I’m excited to post garden pictures very soon….but on to the food!
Angela has chosen coconut as this weeks’ ingredient. I love coconut, especially young coconut. The water is just delicious and I blend the “meat’ into coconut milk. Our local Whole foods carry it from time to time, and so do local Latino markets. We even have a screwdriver in the kitchen for busting them open. But I’ve also become enamored with coconut sugar (I’m currently out, though) To celebrate Angela’s choice, I’ll be making a coconut Chai breakfast cake–good excuse, right?
Quinoa Italiana with asparagus
Beef curry with coconut and cauliflower
Nightshade stew with fennel
Orange halibut with broccoli
leftovers–our Friday standby
- Chai breakfast cake
- fruit crisp (maybe)
- bread (maybe, depending on time)