Black Bean and Salmon Tostadas– Repeat. I made these once before and used guacamole instead of the chopped up avocado. This time I made these with the chopped up avocado and I have to say it wasn’t as good. Which is fine because it’s so dang hard to find a ripe avocado at the store anyway. I thought the guacamole cut down on the fishiness of the canned salmon as well.
Vegetarian Reubens with Russian Dressing– Repeat. Here is proof of how good these sandwiches are… I asked Seth what he wanted for dinner and read off all the recipes I had planned for this week. He chose this one. Take my advice and make this. In fact, double the recipe… you’ll thank me later.
Skillet Gnocchi with Chard & White Beans– New Recipe. We both really liked this. I used 10 oz. of spinach instead of chard because Wally World didn’t have it. I also used some chicken broth instead of the water it calls for to add a bit more flavor. Seth said he liked this better than Gnocchi with Zucchini Ribbons & Parsley Brown Butter. I don’t know that I agree, but it’s a close call. This recipe says there are 6 servings. I’d say there’s 4 small servings. Um… Seth and I ate this all ourselves. So yeah…2 large servings.
The finished product.
If you want to use the leafy part too, just slice it up into thin strips and add it toward the end of the cooking process to make sure it doesn’t get too wilted and mushy.
See? Bok Choy isn’t scary. It’s just celery’s really pale friend. Try it out!