Japacurry?
Had this meal I wanted to try out in mind, and am pretty stoked on it. Also realized taking this photo how all my food relies primarily on vegetables and secondarily on grains/main carbs and meat on the side. #1 I think Thomas Jefferson was the one that said meat should be a side dish. Not in American culture I guess... Anyways this is a Ginger Curry Salmon Saute with Vegetables. It was sweet and gingery, garnished with Sesame and Green Onion, and supplemented with extra Ginger Lemon Tahini Dressing. The B-Sprouts absorbed most of the sauce (making them epic as you munched into sweet tenderness with a bite) so next time I think I need to cook the Salmon and veggies separately each in a bit of the curry. Super tasty anyways!
-Salmon Fillet, Onion, and B-Sprouts, Sauteed in Lemon Ginger Red Curry-Thai Kitchen Red Curry Paste, Ginger Juice, Lemon, Ginger Powder, Mirin
-Beets and Sweet Potato
-Short Grain Brown Rice
-Sesame, Green Onion, and Ginger Tahini Dressing to top (Lemon, Ginger Juice, Tahini)
Brown Rice and Chickpea Salad
Some cuisines really cook. Spices, time, and preparation galore. Others are simply all about ingredient selection. Maybe salt and pepper, but it's all about content. #2 That's what this lunch is all about. Ok, enough embellishment, it was easy to throw together out of leftovers quickly but is a quality meal!
-Spring Mix Greens, Tomato, Cucumber, Red Onion, Olives
-Spinach Artichoke Sabra Hummus
-Long Grain Brown Rice
-Chickpeas
-Olive Oil and Rice Wine Vinegar
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