Sunday, April 13, 2014
le plat du jour
Though I do sometimes enjoy restaurant meals with friends--and love to photograph and write about them so as to relive the special occasion, I mostly cook for myself. Breakfast at home is simple: banana oatmeal; muesli with yogurt; yesterday's toasted baguette with butter, raspberry preserves, and a handful of almonds. Lunch and dinner are, too. I get into seasonal routines, cooking for one.
these falafels at a time. Recently however, I've been changing the à la maison menu for spring's vegetables. This sautéed zucchini with feta cheese, capellini/penne with garlic, olive oil, lemon [and spinach], and this roasted asparagus, parmesan-poached eggs have been parfait. Up next, ratatouille with chickpeas. Have any go-to meals to share? La cuisine and I can always use more inspiration...