It seems almost unbelievable, but there really are only two more weeks of Lagusta’s Lusciousness until we go on our annual sabbatical! I’ll be off to my sweetheart’s father’s house on an island in the middle of the Pacific (I know, I know, I am the luckiest girl in the world) where I’ll spend a few weeks getting caught up on paperwork (hello, taxes!) and projects–and of course swimming in the clear blue sea, hiking up to the sky, and reading endless novels. Sous chef Stephanie will be off on her Culinary Institute of America externship to a very lucky restaurant for a few months, and sous chef Maresa will be working on a foodie business idea of her own I’m excited to announce to you soon!
But let’s not get ahead of ourselves. We still have two weeks of glorious meals. Here’s what’s on the menu for this week:
- Korean barbecued tempeh with bok choy and rice noodles: This dish is slightly fiery, and has lush, clean Korean flavors: miso, chilies, and nice cooling rice noodles to calm everything down.
- Sautéed butternut squash with garlic, ginger, and warm spices
- Feijoada (Brazilian rice and beans) with seasonal vegetables: Pronounced feh-jh-wada, this traditionally super-duper meaty dish is the national dish of Brazil. It’s filled with spices, orange zest, rice and beans, tomatoes, and more.
- Garlicky kale
- Smoked refried beans with salsa fresca: once one of my clients said my frijoles refritos were “the best thing I’ve ever put on a spoon.” It’s true, they are quite lovely, indeed. I always explain to everyone that “refried” doesn’t mean “cooked with tons and tons of oil,” (though that’s often the case, sigh), but “well-cooked.”
- Spanish rice: a laid-back foil to the luxurious beans.
- Soup: Shiitake soup with soba noodles and carrot stars: just the thing if you’re under the weather!
- Salad dressing: ginger maple lime dressing