Visiting Rachael Ray
*Kim took notes like mad and now we have three new recipes to share: for grilled lamb chops with crispy kale; for creamy ramp pesto pasta; and for a green tomato salad (above).
I think those could fill out this week’s cooking pretty well, if there are ramps and green tomatoes at the farmers’ market (and there are, at mine). Lamb chops for dinner on Friday night? I could spend a couple of days thinking about that, absolutely.
There’s another new recipe on our register that I’ve been fantasizing about cooking ever since David Tanis delivered it to us: for ham and cheese brioche pudding, like a gooey, less-precious quiche. I’m thinking it could be a star performer on summer weekends for late breakfasts, early brunches, always for lunch. But I’m also thinking it could get its start on a weeknight, this week, as a luscious dinner, with this salad of bitter greens on the side.'>>>
https://www.nytimes.com/2018/05/09/dining/visiting-rachael-ray-newsletter.html?