Menu ideas and recipes for flounder, bison, pasta, collard greens, eggs and leftovers
Bright sunny fish for cold days
I love discovering new fish preps since I get two pounds of fish every week from Locals Seafood. This weirdly named but excellent Bon Appétit recipe for green seasoning baked cod (flounder in my case) tasted like summer. I adjusted the peppers, using a whole habanero, but only half a gigantic red bell pepper. I tend to ignore habaneros when I see them at the store because I get scared off by the heat, but they’re so flavorful and not so bad when you remove the seeds and ribs.
Retro pasta dish
Remember the working mom’s go-to meal, hamburger (or tuna) helper? It was a staple when my mom started working again. You can easily make your own: homemade hamburger helper.
Warning: this website’s user experience is horrible. It’s overkill on the ads and photos, and some bug on the site prevented me from scrolling down to the recipe, so I PDF’d it. I almost don’t want to send you there but we liked this simple dish. And, yes, I know I have a free, crappy baby WP-hosted site with awkward ads I don’t control, so who am I to talk, but my approach requires no maintenance and works for me.
Back to the recipe, I used ground bison instead of beef and added tomato paste and extra pasta. Next time, I’ll add mushrooms too.
Greens are back
We hadn’t had greens in a few weeks, gasp, so I made a collards sauté to go along with our fatty pasta. I added bacon, red bell, red onion, carrot, jalapenos and garlic to the pan with a swirl of sherry vinegar at the end.
A breakfast home for leftovers
If you have vegetable odds and sods hanging out in the frig, make a frittata. The one I made recently included broccoli stems, scallions, red bell pepper, garlic and leftover crispy kielbasa (the garnish for last week’s split pea soup), and was topped with a mix of cheeses. Any leftover collards will probably end up in a frittata too.
Now, go have fun in your kitchen!