With salad, mixed greens, & pan sauteed some sugar snap peas.

Yummy!

green beans, and a toss salad

Mixed nuts and raisins for a snack later.

Good Evening

Last edited Mon Mar 10, 2025, 03:56 PM - Edit history (1)

https://cooking.nytimes.com/recipes/1020550-vegetable-pajeon-korean-scallion-pancakes-with-vegetables?unlocked_article_code=1.2k4.o9NI.DXJJ6OqgOh9M&smid=share-url

One of the commenters suggested cooking these in the waffle iron, so I did. Better than standing over the stove with a greasy pan. The vegetables cooked up surprisingly well.

editing to add: these heated up nicely the next day in the toaster

Going on my list of soon-to-make dishes.

Did you notice the other interesting recipes that were posted at the bottom? The "if you liked this" section.

I first made sweet potato nuggets tossed in very small amount of evoo, garlic powder, pepper and paprika. Then I air-fried cauliflower florets tossed in the same seasonings as the sweet potatoes. Finally, I tossed wild caught gulf shrimp in those same spices and evoo. I salted the shrimp afterwards. Squeezed fresh lemon juice on everything before serving. Cheers! 🥂

Extra Extra! Aldi’s now has a limited amount of raw, frozen and dressed wild caught gulf shrimp at $5.99 for a 12oz package. They sell these shrimp every 5-6 months and they sell out quick. That’s a bargain. These shrimp are so much more tasty (and with less toxins) than the ubiquitous farm raised shrimp sold and served everywhere. Defrost them, Pat them dry, toss’em in a bit of oil, garlic powder, black pepper, and paprika. Air-fry at 375 for 4 minutes. Salt afterwards. Scrumptious morsels of the sea.

I'll use this as an excuse for another Aldi trip! Tomorrow a.m. it is!

I never buy farm-raised shrimp.

Spanish rice
sauteed yellow squash


coffee ice cream for dessert