What's for Dinner, Thurs., March 21, 2024
Prosciutto & cheese tortelloni with olive oil, garlic, and chopped herbs (marjoram, chives).
Chef Jose Andres's Miso-Roasted Asparagus (Washington Post recipe) with vegetable flecked couscous.
Dessert: Raspberries and Greek yogurt over a toasted waffle. Toasted almond slivers.
Everything above is super-easy. Really, I don't even expect 30" prep time. Good thing, too, 'cuz the strong winds today tore a panel off the greenhouse roof and I have to go protect the plants by moving them to another greenhouse, prol'ly the latter. Won't even be fixed until early next week. And we have rain all weekend!! What a mess.
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