New recipe, March 24, 2018

Fennel Pollen Roasted Rack of Lsmb with Radish Leaf Pesto from the April 2018 Food and Wine. This is spectacular, we give it a 5.

New recipe, March 23, 2018

Lemon Parsley Dressing from the March/April 2018 Eating Well, on romaine. Another 4. Served with a lamb chop and Harissa.

New recipe, March 21, 2018

Caraway Dressing from the March/April 2018 Eating Well, on romaine. Another delicious recipe, it gets a 5.

New recipe, March 21, 2018

Caraway Dressing from the March/April 2018 Eating Well, served on romaine. Another 5!

New recipe, March 20, 2018

Peanut and Fresh Mint Dressing from the March/April 2018 Eating Well. The best one yet! We give it a 5 (served on romaine)

New recipe, March 19, 2018

From the March/April 2018 Eating Well, Coriander Dressing served on romaine. Good, somewhat unusual flavors, we give this a 4.

New recipe, March 19, 2018

Classic Dijon Dressing from the March/April 2018 Eating Well, served on a tomato mozzarella salad. Good flavors, and a classic dressing. It gets a 4.

New recipe, March 17, 2018

Stir Fry Chicken and Green Pepper with Cumin and Cilantro from the April 2018 Food and Wine. This is pleasant. We give it a 3.

New recipe, March 16, 2018

Honey-Lime Dressing from the March/April 2018 Eating Well. Another 4, served on romaine

New recipe, March 15, 2018

I know it looks like the same salad and pasta, but the new recipe is the Sherry Shallot Dressing from the March/April 2018 Eating Well. This is very nice, it gets a 4.

We have been focused on cleaning out the garage, so the dressings and packaged pasta have been a perfect way to have a new recipe and an easy quickly prepared meal.

New recipe, March 14, 2018

Anchovy Dressing from the March/April 2018 Eating Well on romaine and spinach. Nice, we thought this was a bit unbalanced toward lemon. It gets a 3.

New recipe, March 13, 2018

Tonight's new recipe is the Hazelnut Dressing from the March/April 2018 Eating Well, on romaine. This gets a 4.

New recipe, March 12, 2018

The March/April 2018 Eating Well has a bunch of salad dressing recipes. Today's was the Tarragon Walnut Dressing on romaine. Nice, it gets a 3.

New recipe, March 11, 2018

Turmeric Eggs with Kale Yogurt and Bacon from the February 2018 Bon Appetít. Nice flavors, especially the turmeric. We give this a 4

New recipe, March 9, 2018

Burmese Chicken Salad from the March/April 2018 Eating Well. Great flavors, we give this a 5. Toasted Chickpea seems simple and is really a delicious add.

New recipe, March 8, 2018

Citrus and Avocado Salad with Orange Water from the February 2018 Bon Appetít. This is wonderful, it gets a 5. Served with a reprise of the Chicken Shrimp and Rice Stew from the March 2018 Cooking Light.

New recipe, March 7, 2018

Spinach Yogurt Dip with Sizzled Mint from the February 2018 Bon Appetít. The mint takes this up a notch, we give it a 4. Served with a lamb shoulder chop and a reprise of the chicken paella.

New recipe, March 6, 2018

Chicken Paella from the March 2018 Cooking Light. This is a delight, and we finally used our paella pan! We give this a 4.

New recipes, March 5, 2018

Chicken Shrimp and Rice Stew from the March 2018 Cooking Light. Delicious Asían flavors and creamy—we give this a 4.

And because this is National Absinthe Day, Il Santo from the Foid and Wine site— one of the best absinthe cocktails we've had. It gets a 5.

New recipe, March 4, 2018

Chilled Tofu with Soy Dressing from the February 2018 Food and Wine. We give this a 3. We like the dressing, didn't think the nori blended well with the other flavors.

New recipes, March 3, 2018

Crispy Brussels Sprouts Salad from Luke Restaurant in New Orleans. This has wonderful flavors—the Brussels sprouts available to us were huge—we think they would be crispier if we had had small ones. We give it a 4 as made, expect it will be a 5 with crispier sprouts. Served with Lamb Ribs with Honey and Wine. Also amazing flavors. We followed the timing in the recipe, but our ribs would have benefitted from more time to get more tender—always important to check your food! We give this a 4 as made, but these flavors with really tender ribs will he a 5.

New recipe March 1, 2018

Dirty Hornitini from thespruce.com
Fun idea, but too "dirty"—too much olive juice. We give this a 2–it does seem like it could be really good with less olive juice