What's for Dinner, Sat., Feb, 28, 2026 [View all]

Trying something different tonight: Wasabi-Barbecue Chickpeas, which calls for a cup of chickpeas and wasabi powder, though I might use some from a tube. It's done in the pressure cooker, and this recipe is from a cookbook I just borrowed from the library called Everything Vegetarian Pressure Cooker. The only other ingredient is onion.

Cup of creamy chicken-caramelized onion soup to go with it, along with a small tossed baby arugula salad with vinaigrette.

Kombucha: triple berry (raspberry, blackberry and one other I can't remember).

Dessert: Half a Cara Cara orange and toasted almonds. Hot tea, probably Earl Grey as usual.