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When I made the spice-crusted lamb, I mentioned the grape-almond port sauce from the Sunday Suppers winter dinner. I love being surprised by things, and the grapes in the sauce definitely did that for me. And I left that dinner wanting to make it again.
Only the next time I made lamb, I couldn’t give up my mint. So I switched the sauce to a side and was equally happy with the result.
We didn’t have port on hand, and I am not sure if I would have used it in the rice regardless, but wine we do have and I figured it would amp up the rice … it works great it risottos. I subbed half the water (or stock) that I normally use in rice for red wine, giving the grain a vivid color and bright taste.
I like to make a big grain salad to have on hand for lunch during the week. They pack well, keep well and well, make me feel better than most other things I would come up with for lunch.
Quinoa is a fave of mine, and I often change up the veggies, but keep the dressing the same – some version of a vinaigrette to flavor it all. So when Heidi reposted this double broccoli quinoa on 101 cookbooks this week, I couldn’t wait to give it a try.
Especially when it packs a little punch with chile oil. The heat is important against all the other good-for-you stuff.
I am a big fan of pestos, especially non-basil ones, and so the thought of a broccoli pesto was right up my alley.
I changed it slightly from Heidi’s and a traditional one, as I omitted the parmesan. Shocking that I left out the cheese, but I figured it wouldn’t really be missed – and I was right. Plus, then I could amp up with more feta at the end.