Dinner tonight, breakfast & lunch tomorrow

Dinner tonight was some lacinato kale raw salad (check out the recipe from the Times), garlic bread and a great pasta dish.  Actually, it was more of a bean dish as I only had about a 1/4 cup of pasta.  I cooked dried lima beans in the slow cooker and then sauteed some garlic in olive oil with chopped rosemary and marjoram.  I added some halved cherry tomatoes and the beans along with some of the bean cooking liquid.  Salt, pepper, capers and a few red pepper flakes and a few leftover roasted potato bits and the cooked pasta made the meal.  The beans broke down and formed a creamy sauce that tasted great with the rosemary and tomatoes.  Easy and delicious.

Tomorrow morning, we will be eating some muesli inspired by The New Wholegrains Cookbook by Robin Asbell.  I was waiting in line at the Coop and started reading this book – great ideas, this one is one to buy.  The recipe I used was from memory, but I just found it written out (Google is magic).  I am really excited for this as I love apples and oats and Saveur just did a huge breakfast issue with a love letter to muesli.  Lunch will be a mixture of the lacinato salad and leftover bean/pasta dish.

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