Colorful day… Scrambles! PDQ! Roasted veggies! Cilantro rice! Quinoa tabbouleh! Gluten free beer bread (using homemade quinoa beer)!
Tuesday date nights have been unfortunately intermittent the past month or two. This week’s CSA box included kale, carrots, onions and potatoes.
Last week we made a variation of this curry recipe, and this week we used the spice mix as inspiration for a dry curried dish. It was… GREAT.
Saute minced onion and potato shreds in hot oil. Add spice blend (cumin, coriander, turmeric, salt, pepper). Add carrots. When all that is almost done, add kale.