Meyer Lemon Grain Salad with Asparagus, Almonds and Goat Cheese from The Kitchn. To lighten this up, I skipped the nuts and halved the oils (using canola and olive instead of olive and walnut). But still, UH-MAY-ZING. Nutty asparagus (I roasted mine), chewy grains, zingy lemon, creamy-tangy goat cheese. I dirtied a lot of pots and pans making this salad but I was totally worth it: it makes a lot and it’s absolutely delicious. It gets better with time in the fridge, too. Lunch for a week!
Rice Pilaf With Golden Raisins from The New York Times. An excellent side dish for Middle Eastern, Indian, and Levantine dishes. I served it with some simple lamb meatballs. For color I added 1/4 tsp turmeric and for added flavor I cooked the rice in broth. This was supposed to serve four but we had no leftovers.
Creamy Chicken and Rice from Natasha’s Kitchen. Matt’s first reaction was “Jesus, how much butter is in this?” and after I told him “Not as much as you think,” he asked, still amazed, “Is this homemade?” Our verdict was that this was going into regular rotation with spaghetti and stroganoff and tater tot casserole. I would happily eat this one a week ad infinitum. It’s cheap, it’s easy, it’s delicious, it makes enough to feed an army. I ran the recipe through the SparkRecipes calculator and told it that it made 8 servings (though it may make more like 10 or 12 servings for people who have some sense of portion control) and it said the calorie count was something like 243 per serving. Just when I thought it couldn’t get better!