Awhile back I reported on our first VG-inspired dinner...thought I'd share tonight's menu, for fun.
Am sauteeing fresh zucchini and yellow squash, which I'll mix with arroz verde al poblano (thanks, Rick Bayless!) leftover from last night. (Can I tell you how just fun it was to use my own fresh poblanos? I've never grown them before, but was so enamored of their taste in the corn poblano soup at Scenic Loop Cafe that I couldn't resist.) We subbed brown rice for white in the recipe, which took a little longer but is definitely more nutritious. And I used Texmati rice, which is a Texas brand. I was happy to see they have an organic brown rice now. We'll also be eating fresh steamed Roma II beans. As I'm the only cucumber-lover, I'll be left to dine on my mother's recipe of cucumbers, tomatoes and onions with olive oil, salt and vinegar. The tomatoes are Creole...and I picked them up at the Baton Rouge farmer's market during our overnight stay in Louisiana.
For the main dish, we'll be dining on my son's favorite baked fish sticks, courtesy of Wondertime Magazine.
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