Light DinnerPosted: June 8, 2009
Trying to use up some of the veggies left over from last week (and some leftover rice from last night), we made a hodge-podge warm weather dinner tonight: asparagus and poached egg over toast, with some rice and kale on the side, topped with homemade carrot ginger dressing (also from last night).
Nothing too complicated here – sauteed the asparagus in olive oil with crushed red pepper, lemon juice, garlic, and s&p. The kale was pretty much the same deal. We bought a dozen eggs and four large whole wheat rolls at the local grocery store for $2.67, but ended up using only one of the rolls, which we cut into pretty thin slices.
The one novel element tonight was the pair of silpat egg poaching cups, which we were test driving after Tina won though some online survey (who knew?). I think these things get a thumbs up for neatness, and at $0 were well worth the price.