J’s been a bit distracted lately, getting ready for our visit from his mother and niece for Thanksgiving next week, so I seem to have taken over cooking duties while he whips things around the house into shape. We had left over red quinoa from the weekend and tuxedo orzo with toasted pine nuts from last night, so I reheated them in one of my favorite split, dual-chambered Pyrex dishes in the microwave.
The sausages were chicken with fontina cheese and spinach, from CostCo which I cooked in a large frying pan, with a little water in the bottom as well as some olive oil, covered. I let them steam until the water cooked off, and then brown in the olive oil. I tipped and tailed the green and yellow beans, tossed them in a dash of olive oil and steamed them with a little garlic in the water.
The salad was TJs herb mix, which has all kinds of yummy things like dill and watercress and cilantro (coriander to some of you) as well as some more, well, reasonably, traditional greens, like frisée and radicchio and arugula, before I started in with my additions of roma tomatoes and yellow carrots, orange peppers, green onions, and cucumbers, as well as a fresh vinaigrette.