Sweet Potato, Chorizo and Poblano Tacos

Mmmm mmm, the good old standby.  Sweet Potato, chorizo, poblano, beans, mmm.  From Bon appetit originally.

Pumpkin Polenta with Spinach and White Beans

Rachel Ray, recipe #211.  This was quite delicious actually.  We used more garlic of course, as well as two cans of beans.  The polenta was not quick-cooking, so that took some time.  We also added some white wine into the greens and beans when they were heating up.

Poached Wild Salmon with Peas and Morels

So we didn't actually make this, but it was made at our house.  But regardless, it was delicious.  We used a combo of shiitake and morel mushrooms.  Delicious.  Bon Appetit, may 2012, pg 58.

Tacos of Creamy Braised Chard, Potatoes and Poblanos

Mmm tacos.  Rick Bayless, pg 163.  We went with the cream.  Poblanos out of our garden.  We haven't even eaten yet and it's going to be so freaking delicious.  Oh yea, freshly made tortillas.  And margaritas.  Go Mexico!

Whole Wheat Pasta with Asparagus-Mushroom Sauce

Regular moosewood, page 77. This turned out pretty tasty. The sauce was quite good. We used maybe a pound and a half of shrooms. The asparagus got a bit too cooked, and it probably would have been better without whole wheat pasta. But still quite good.

Green Lentils with Wine-Glazed Vegetables

Lovely little dinner tonight. Deborah Madison, page 301. French green lentils, chard, wine, crusty bread dipped in olive oil. Yum.

Also, since it was 90 degrees today we had tinto de veranos with San Pellegrino Pompelmo. Also, so good.

We doubled the carrots and celery, and added more garlic (3 or 4 cloves) plus a cup of wine.

Red Flags

So, what about red flags? Or dealbreakers? Or other douchebaggery? Well, I have nothing to say about that. But I know someone who does...

http://www.redflagsanddealbreakers.blogspot.com/

Read it. Laugh. Rock On.