What's for Dinner, Sun., July 19, 2020
Appetizer is avocado toast topped with herb souffle.
Chicken breast cooked in Riesling wine.
Roasted corn, zucchini, Savoy cabbage. Cooked in olive oil.
Croutons, homemade from artisan bread.
Roasted potatoes, cubed.
Mango salad. Slices of mango and red onion mixed with romaine, chopped. Dressing is lime juice/olive oil with a little hot pepper oil. Peanuts on top.
= new reply since forum marked as read
thanks to a market-shopper mistake. We like it in various dishes, but this requires new thinking. Happily, when I made my husband's dinner salad with bok choy leaves last night he just asked what kind of lettuce it was. 
So tonight it's a white turkey chili that's a great return for the little time it takes in a FL summer. But it'll be served on a bed of thin-sliced bok choy leaves. And topped with sour cream and a generous serving of chopped tomato, green onion, and jalapeno salsa tossed with Trader Joe's chile-lime seasoning. Tortilla chips on the side.
Tomorrow I'm going to cut some into a big jar to start it fermenting, and that'll bring the pile under control.
Dessert's the last of the Key lime bars my husband and I made.
and the recipe I reviewed (Serious Eats and vegetarian, not vegan) sounds really good, but there are a lot of them. Never knew. 
Which do you use if it's on line?
