Chicken Tikka Masala

Another one from A.:

https://www.tablefortwoblog.com/chicken-tikka-masala-crockpot/

Instapot adaptation: high pressure 25-30 min

Added cornstarch in the end w/o a liquid -- bad idea.

Otherwise, this was delish w/goat milk yogurt.

Lemon Tahini Dressing - Veggie Buddha Bowl

I discovered this lemon tahini dressing through this recipe:

https://pamelasalzman.com/roasted-veggie-buddha-bowl-lemon-tahini-dressing-recipe/

Making this bowl is satisfying, as is using it as a kale salad dressing. 

Kale & Chocolate Smoothie

Made this smoothie from Instagram:

Recipe: http://kaleandchocolate.com/recipe/kale-chocolate-superfood-smoothie/

We skipped the mint.  It was pretty good, but not sweet enough.  Adding a bit of honey made it great!

6-hr Pork Shoulder Roast

We hosted a dinner party today.  The star of the show was this pork roast:

http://www.seriouseats.com/recipes/2016/06/cuban-roast-pork-shoulder-mojo-recipe.html

We served it with corn on the cob, kale salad w/marinated beets, and chicken livers for apps.

It was all quite delicious.

White Peach Pie

We scored a lot of white peaches for very little money at the farmers' market today.  This called for a baking project!

J. turned to one of our favorite blogger for recipe inspiration: http://smittenkitchen.com/blog/2012/07/peach-pie/

It turned out pretty well, but we realized that more peaches could have been packed inside it.  Ah, well, next time.

Remade on:

2016-07-17 with necktarines obtained from the same vendor in a similar manner

Matcha Green Smoothie

In an effort to use the matcha I got in Japan, I tried a variation of this smoothie, from one of my favorite Instagram food bloggers:

https://www.instagram.com/p/BGZgdn9mXTF/

Alterations:
- worked in half an avocado
- put in ancient frozen mango from TJ
- totally different toppings: I used cherries and cacao nibs

The result was fairly delicious:

Remade on:

2016-06-18 using nectarine & plum in place of cherries for toping

Lamb Roast

We tried a new cut of meat today -- lamb shouder.

We used this recipe: http://cooking.nytimes.com/recipes/1017303-roast-lamb.  Served it w/corn on the cob.

It has great flavor, but too many tendons & fat, not enough continuos flesh.