Last night’s dinner was Salmon with Cucumber-Yogurt Sauce and Carrot Salad, and Garlicky Bok Choy. Both dishes were quick to prepare, and simple, but they didn’t taste simple.
There weren’t any new ingredients for me, but there was a new technique. The Carrot Salad called for toasting cumin seeds, and ground turmeric, together for a few seconds until fragrant. I have toasted cumin seeds many times, but never ground turmeric. When they say fragrant, they are not kidding. As soon as the turmeric hit the hot pan, an amazing aroma exploded from it, spicy, and floral, and amazing. It had almost an incense-like quality. The flavors of those two spices with the salmon and the cucumber-yogurt sauce made me just want to keep eating and eating, but I had to stop before I made myself uncomfortable.
The bok choy cooked in minutes, and was exactly as promised-garlicky, but not in an overpowering way. Its simpleness was welcome alongside the deep flavors of the main course.
Dessert was orange supremes, slivered dates, and chopped pistachios, a lovely finishing touch to this meal.
Today’s breakfast and lunch were repeats, because I had food left in the fridge, and I’m trying to get back on track with the dinners. Breakfast was Oatmeal with Cacao Nibs and Figs, and lunch was a riff on the salads I’ve eaten so far; greens, barley, and vinaigrette, along with a couple hard-boiled eggs that were hanging out in case of snack emergencies. My snack today was a sliced apple and almond butter. Have I mentioned I love almond butter? You should try it.
So, tonight’s dinner and dessert await. I’m sooooo looking forward to cooking them, eating them, and sharing them with you tomorrow.