I can't find the recipe card, but it's basically the last of the soup, a cracker, and a piece of cornbread with honey all mixed together. Yummy huh? Well, he liked it.
Yesterday I had a great girls' lunch with my buddy Maryanne. We used to chat all of the time in the morning at work, and now...well, I quit that company 3.5 years ago, and she quit last year to stay at home with her 1.5 year old. And now we never see each other. It's terrible. But on a positive note, our lives are so lame on the weekend that she can call me at 11:15 on a Saturday and we can go to lunch at noon. Yay!
Our "place" is CPK (California Pizza Kitchen). She always orders the broccoli sun-dried tomato fusilli. I could order for her. I change each time, and this time I was feeling salad (about 75% of the time, I am feeling salad). Eliminating deli meats and soft cheeses narrows down the choices for me easily. The base salad (Roasted Vegetable Salad) I had, I believe, was vegan (I can't speak for the dressing), but I added shrimp. It's "new" on the menu and is a roasted vegetable salad. It's a dijon vinaigrette over romaine, and warm roasted veggies - asparagus, corn, peppers, eggplant, artichokes, sun-dried tomatoes. And avocado on top. Delish! (and left room for dessert). I just love it when I can eat out and fill up on many cups of vegetables.
Last night I made enchiladas for dinner. I think the best enchiladas are made from leftover bits and pieces. These were quite tasty and ... different ... because I used the easter ham, with potato, pinto beans, onions, hot peppers, and corn. Served with our world famous kale chips!
I think I may try vegan enchiladas next time with potatoes, beans, and kale. I still have that vegan cheese I bought accidentally. Should use it. I should check to see when it expires.