We had some good healthy dishes at the first of the week because of weekend gluttony. Sometimes a good green salad is what we need to fulfill our nutritional requirements for the group! Also, salads are easy to transport and green leafy salads are easy to prep too. Usually we make our own salad dressings, tripling the amount. This means we go through a TON of extra-virgin olive oil! Here are the meals we had this week, with some links provided:
- Baked wild salmon with lemon over a carrot puree, green beans in a Parmesan-herb vinaigrette (similar to this one)
- Lentil soup, turkey meatballs, and braised Swiss chard
- Roasted cauliflower soup with aged white cheddar (recipe chosen because of the multiple reviews), pumpkin souffles from Ottolenghi, and mixed herb salad with local dandelion greens.
Meal Review: All the meals went over very well with all families and most were typical of what we have done before though only one was truly a repeat. Some kids liked the lentil soup and some didn’t. And some kids devoured the souffles and some didn’t. Some adults enjoyed the savory souffles (I was someone who didn’t. It was one of the first disappointing dishes from Ottolenghi, but souffles are hard to master so there certainly may have been user error 🙂 As a group, we have cooked probably 30 Ottolenghi recipes with success, so I still think everyone should have the books in their culinary collection! The green beans and the carrot puree were a hit with everyone and same with the salmon (for those that eat seafood in our group). And the cauliflower soup proved unique because of the hint of the cheddar, which elevated the soup to something a little different. I garnished the soup with smoke-dried tomato bits from Boggy Creek Farm (which were featured on FoodTV more than a decade ago!). Delicious!