So, like. I bought this dill last Sunday. Today it’s rotten enough that I can’t pick out a few good stalks with which to make Isa’s chickpea scramble. So I made it with spinach instead (+ shallots and green garlic, ‘cause yum).
It’s been a while since I felt like I was really in a cooking groove, but I’m getting back to it.
Breakfast was a now-standby chickpea scramble from Isa Does It, with a side of braised chard and toast with Miyoko’s Double Cream Chive and sliced tomatoes. Reliably good. I woud’ve gladly made avocado toast, but our last avocado was too far gone. Alas.
For lunch, I quickly cobbled together these collard wraps stuffed with spicy red beans and rice and topped with leftover carrot ginger dressing. I used canned kidney beans and a little bit of yesterday’s brown rice and just sauteed it with chopped tomatoes, minced onion, a dollop of hot sauce, cumin, coriander, and a handful of chopped fresh cilantro. The collard leaves are just steamed until tender. It’s pretty damn tasty for something I threw together in 20 minutes.