I started planning our Fourth of July Sunday dinner by thinking about dessert first. I came across a red, white, and blue patriotic dessert that sounds like it will fit the bill: Strawberry-Blueberry Tapioca Parfaits.
I want to use a package of frozen cheese tortellini I have on hand, but I don't want to make a pasta sauce. So, while browsing the Internet for tortellini recipes I found Spring Pasta with Cherry Tomatoes, Peas, and Asparagus. These are my planned changes: cheese tortellini for farfalle pasta; vegetable broth for chicken broth.
I'll have Michael pick up a loaf of dinner bread and we'll be all set. I'll be sure to let you know how it all comes out.
Oh - and speaking of letting you know how it comes out, I neglected to post after dinner thoughts on the bean burgers. They were quite yummy, just as before. If you make them, though, be sure to drain the beans before making the mixture. Otherwise you'll have to add more "fillers" like bread crumbs or oats or whatever you normally use because they will be too runny to hold their form as a burger. I'm going back into the original post to add the word drained to the ingredients list. Also, the roasted corn and cabbage salad was pretty tasty.
Happy Fourth of July!
Spanish Style Tofu and Potatoes
1 week ago