I know I’m supposed be cooking from this month’s three anointed cookbooks (and I am), but I can’t help it when a wayward recipe grabs my attention. Here are a few I’m thinking about making soon:
- This recipe for Salmon al Forno combines healthy fats from salmon (omega-3s!), avocado and olive oil with dark leafy greens (I love the peppery bite of arugula) with phytonutrient-rich rosemary and garlic. What’s not to love. I need to make this while I still have a ripe avocado in the fridge!
- It hasn’t felt like winter in Seattle for months (we’ve been very lucky this year, unlike the East Coast), but the idea of making Slow Roasted Tomatoes and Farro for Winter still appeals. It helps that I am a fan of the relatively hands-off nature of roasting, and that farro is one of my very favorite whole grains.
- I’m planning to make this Turkey and White Bean Chili tonight, only with ground chicken, since that’s what I have on hand at the moment. I just need to pick up a can of tomatillos, because I’m out, but I have all the other ingredients in my fridge and pantry.
- Finally, I’m not sure if I’ll make these soon, but these Dark Chocolate Almond Butter Bars look intriguing.