It’s true; dinner tonight was a cheese-free affair. It rarely happens, but when it does it’s noteworthy.
I could not decide what I wanted to eat. Pasta sounded tasty and we certainly have a lot of it, but the hot weather made me wary of a belly full of spaghetti. A salad was the perfect choice, minus the lack of lettuce in my fridge. Kath’s soba noodle dinner of a few days ago stuck out in my mind and I headed to the market for supplies (plus a few random groceries).
Greens ‘N Things
From left:
- Stonyfield yogurts (my beloved Chobani is no longer on sale for 99 cents and I’d have to start selling my belongings to pay the normal price.)
- Plain yogurt
- Soy milk (for green monsters!)
- Spinach
- Spring greens
- Broccoli
- Brussels sprouts
- Bok choy
- Frozen edamame (I picked up the last two items at the Asian market. Bok choy was half the price compared to the supermarket — woohoo!)
I started the meal by chopping bok choy, mushrooms, and broccoli, and cooking linguine. Buckwheat noodles or whole wheat spaghetti would have been heartier, but we have white flour pasta and I’m not made of gold (see “can’t afford Chobani”).
For dressing I whipped up some of my favorite peanut sauce.
I originally couldn’t remember where I had found this awesome recipe but I knew I had written about it on the blog. Quick search of my old posts lead me to this post. Thanks, blog!
After the pasta cooked I let it cool and steamed the vegetables.
Assemble and enjoy!
The meal could have used more sauce in my opinion. But I also just tried to lick a freckle off my arm because it appeared to be peanut sauce. So perhaps I’m biased.
Otis Redding came on the radio while I was cooking — perfect music for a warm and sticky evening. I will leave you with this:
That is one passionate dude
it sounds delicious! and that video makes me crazy happy every. single. time.