The fridge is happy as well. Lots of re-purposing going on; it's wonderful trying to figure out how to stretch an ingredient out. I think I used the asparagus in three different recipes. And the salad? Nothing fancy.
The chicken, however, was more involved. Marinated in lemon juice, I also added some fish sauce and seasoning, roasting the chicken for just about a half hour. Plated with also-roasted asparagus, I had little to say while eating.
Would love to read the details of your chicken roasting technique (including marinade).
ReplyDelete