To use: oranges, zucchini, napa cabbage, cilantro, sweet potato, fried onions, roasted salsa verde with chicken shreds, jarred salsa verde, jarred red salsa
Saturday: zucchini, corn, tuna fritters with panko, cilantro-lime yogurt & mayo sauce
Sunday: fried eggs, fried onions, roasted salsa verde, shredded cheese, toasts
Monday: brisket (combining https://houseofyumm.com/slow-cooker-mexican-brisket/ and https://heatherchristo.com/2019/06/06/spicy-orange-brisket-tacos/ to use the oranges and the last of the red salsa) on top of roast sweet potato with fried onions & cilantro
Tuesday: okonomayaki
Wednesday: plantain, salsa verde, brisket, fresh cheese
Thursday: rice vermicelli noodles, prik nam pla, cucumber, cilantro, peanuts
ideas:
- fried onions with tamarind, palm sugar, fish sauce, red chili
- sweet potato with paprika butter
Notes from last week: chicken thighs in salsa verde worked well, but a lot of leftover salsa verde
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