I cooked red cabbage and onions, white beans, and whole wheat linguine that I added spinach to wilt after cooking.
Why doesn't red cabbage cook like green cabbage? I've only cooked red cabbage a few times and each time I wonder. I really don't like it very much! I just got it because I feel it's more nutritious. I tried making slaw with it once and it was awful
Anyway, it was all pretty and tasty. I used Trader Joes mushroom seasoning on the noodles- I think called umami seasoning. If you haven't tried it, it's very good.
The Wellington was delicious and there are enough leftovers for two more meals for me this week. The forecast for this weekend is warm enough that we might be able to start eating some more summery type meals. I suggested a couple cold soup options as well as some rice/noodle based salads. We haven't narrowed it down yet though.
We are going out for dinner Saturday night, then Sunday we are probably going to have dinner with his folks while we watch Good Omens (they had to reschedule last week's viewing party plan). So a light and refreshing soup on a hot day sounds ideal.
We are going to my boyfriend's parent's place on Sunday for the Good Omens viewing party they had to reschedule last weekend. He and I decided finger foods would be a good idea, so we are making stuffed mushrooms again, this time to share. Not sure yet what his folks will come up with to accompany them, but they both cook very well.
Gazpacho turned out well. It's going to be another warm weekend ahead, based on the current forecast, so we're going to try another cold soup. This time, it will be a cucumber and yogurt based recipe with dill.