Day 34

Last day! My post title numbering went awry at some point.  I had vaca frita and kale sauteed with a squeeze of lemon, a dollop of tahini, and plenty of salt.  If I had thought of it, these two things would have been beyond delicious wrapped in corn tortillas.

Day 19

I started my mid-week cooking catch-up evening by roasting some chicken thighs in olive oil and salt and pulling them apart when they were done.  Some of the chicken went into this stuffed pepper recipe from Marc Matsumoto substituted for the marinating and frying steps.  I assembled the rice and chicken mixture in the peppers, stuck them in the fridge, and did the final bake the day we ate them.

The rest of the chicken went into this Serious Eats roast chicken and kale salad with tahini dressing.  I didn't have any apricots or almonds handy but I've made it with the apricots too and it's pretty delightful either way.  A great lunch, very flavorful and hearty.

Finally, I made Laurie Colwin's pot roast (I've seen a few different versions, this one comes closest to what I did) subbing fresh chopped tomatoes and two cups of chicken stock for the tomato sauce. Ate with pasta.