Thursday, May 5, 2011

Weekday dinner: simple spring meals

Recently, I have been enjoying the simplicity of fresh fruit, yogurt, vegetables, and eggs.  Breakfast or brunch is almost always a mug of black tea and a bowl of Greek yogurt with fruit, almonds and/or Trader Joe's lowfat granola, and some heated/drizzled lemon curd (note: do not over-microwave lemon curd for this purpose, because it caramelizes).  Lunch or dinner tends to be some combination of steamed or lightly sauteed vegetables, perhaps with some ground turkey and/or an egg, plus some toast (either La Brea's French loaf or whole grain loaf).

Haricots verts sauteed with shallots, garlic and ground turkey, with an egg-over-medium on top:

Tonight I upped the not-very-impressive ante a little bit by cooking farfalle in red wine and topping it with some grated pecorino romano and black pepper.  To accompany, steamed broccoli and curried chicken salad.  As for why I cooked the pasta in wine, it's because I had some leftover, four-day-old 2008 Hahn Cabernet Sauvignon that I didn't want to waste (it was a birthday present that I opened on Saturday night and found to be fantastic both on its own and when paired with brownies).