What's for Dinner, Fri., Mar. 4, 2022

[NJCher]

Rainbow Vegetable Gratin. It has six layers of vegetables. In between is panko and Parmigiano-Reggiano.

The veggies are potatoes, both Yukon golds and sweet potato, zucchini, red onion, yellow squash, and heirloom tomatoes.

I found the recipe from Food & Wine Magazine, who interestingly enough has a front web page story on making one's own kombucha. I'm thinking about giving that another try because of all the bottles. It just doesn't seem environmentally friendly to keep buying it in the quantities in which I drink it.

Re the vegetable gratin, it should be pretty easy: lots of slicing with the mandoline.

Dessert is an ice cream cone dropped off by my friend who tries to keep desserts out of his house.

[bucolic_frolic]

1. Sauteed potatoes, onions, greens, carrots, asparagus, pork

[irisblue]

2. 1960s Catholic school kid dinner

Mac & Cheese & fish sticks. Cold Decafe tea
Detroit classic.

[Demsrule86]

4. One of my favorite lunches at school too on Friday.

[Backseat Driver]

3. Beef stew with a side of freezer cuke pickles from last summer's garden on romaine.

iced green tea w/lavender-chamomile. I might still even make a frosted single-layer icebox Strawberry Cake (13x9) with fresh strawberries, LOL - The night is still young. Weatherman claims it may reach 70 degrees tomorrow. YAY!

Should I put some vodka in the V8 Greens juice, hahaha!

[Demsrule86]

5. That sounds good. I had a grilled hotdog and hamburger...with a fruit salad...and for dessert I

have a really good Ben &Jerry chocolate non-dairy ice cream.

[tenderfoot]

6. Shrimp Scampi

1 pound linguini

4 tablespoons butter

4 tablespoons extra-virgin olive oil, plus more for drizzling

2 shallots, finely diced

2 cloves garlic, minced

Pinch red pepper flakes, optional

1 pound shrimp, peeled and deveined

Kosher salt and freshly ground black pepper

1/2 cup dry white wine

Juice of 1 lemon

1/4 cup finely chopped parsley leaves

1. For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

2. Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

https://www.foodnetwork.com/recipes/tyler-florence/shrimp-scampi-with-linguini-recipe-1942429

[PJMcK]

7. Chicken

To start, we had honeydew melon slices wrapped in Prosciutto di Parma with lemon wedges.

Our main course was a large slice of toasted French bread with a layer of mashed avocado. Boneless chicken breasts were grilled on Great Grandma’s Texan griddle, (it weighs a ton!). Also on the grill was a mix of onions, garlic and mushrooms. This grilled stuff went on the avocado toast. Yummy.

[Retrograde]

8. Squash raviolli with pesto

steamed broccolini as a side

[MissMillie]

9. We had hot dogs

I cooked for Dad & Sis: chicken and veg stir-fry over lo mein noodles