What's for Dinner, Sun., April 5, 2026 [View all]

Roasted salmon with maple glaze.

White vegetable puree (cauliflower, parsley root, parsnips and turnips). This is so easy: I just put the veggies in the slow cooker and when they are done, I puree them in my blender. Butter, herbs like basil and chives. I also use half 'n half. Taste is fantastic.
I sprinkle chopped parsley over the top.

Baby arugula salad with vinaigrette. Parmesan, grated.

Pineapple kombucha.

Dessert: Cherry mascarpone strudel with vanilla ice cream.

I didn't work very hard on this meal. Most of it I made over the last day or two. That's good because I was transplanting eggplant and pepper seedlings today.