Catching up here.
Wednesday: wilted kale pasta still life with bacon and egg.
Used Tesla kale from the farmers market.
Damn stuff was so fresh it defied wilting.
Thursday: Bachelor’s special- reverse seared strip and an arugula salad (not pictured, because who cares?)
Which brings us to...
Friday: Sweet potato chickpea Buddha bowl with tahini dressing.
It’s amazing how much more satisfying this is compared to a stir fry.
Yes there is the tahini dressing, but the roasted chickpeas give it a heartiness you can’t get from a wok.