Today's menu began with the Three Bean Salad I made a few weeks ago. It is so yummy that I just wanted to make it again. I follow the original recipe except I don't put the rosemary in it - I just don't seem to be a big fan of rosemary. Then, I tried to figure out what to make along with the salad. That was a much harder task than I expected.
After thinking about it Saturday night and most of Sunday morning, I decided to go with Mrs. T's pierogies because I happen to have them on hand. After looking through the recipes on Mrs. T's Web site, and not being exactly thrilled with any for today's meal (there are some recipes I might try another time, though), I decided to go with a caprese. It's a riff on Insalata Caprese, which basically is comprised of sliced fresh tomatoes, basil, and mozzarella cheese with salt and olive oil (this is one of my very favorite dishes). I intend to prepare the pierogies according to the package directions, slice a nice big tomato, add some fresh mozzarella pearls I have on hand, and sprinkle a bit of basil, salt, pepper, and olive oil over it all. I'll put some balsamic vinegar on the table for those who like it to use it also (Michael does not like most vinegars). It won't be exactly the same as the caprese salad, but instead a dish inspired by it.
I'm hoping this all works out and that everyone enjoys Sunday dinner. My dad was recently in the hospital. The hospital staff made some unfortunate mistakes while dad was there and he is not eating much since he got out. I am hopeful that he might eat and enjoy some of today's dinner. I'm pretty sure he'll enjoy dessert - I was at River City Casino yesterday and unfortunately I didn't win. But, I had a good time and I used a food voucher they sent me for my birthday month to pick up a strawberry chocolate cake that looks like a giant cupcake! It certainly looks appetizing.
I'll be sure to let you know how it all turns out.
Spanish Style Tofu and Potatoes
6 days ago