Suggest something for tomorrow's dinner!

[telophase]

What I have that needs to be used soon, but which does not have to be all in the same dish or in the same meal:

Asparagus from the farmer's market
Sweet onions from the farmer's market
Cilantro from MY VERY OWN GARDEN
A leftover fresh tomato sauce made with heirloom tomatoes from the farmer's market and basil from the Aerogarden

I've got pork chops in the freezer, but I can also swing by the store on the way home, and probably will so I can pick up some yogurt with which to attempt to make cultured butter at some point this week. :)

Nothing that will take too long to make, as I have Things I Must Do and don't want to spend the entire night in the kitchen. Pasta with red sauce is Right Out.

Comments

[rilina]

How about--

- homemade pizza with the asparagus, onions, and tomato sauce (you can buy the pizza dough, or make pita pizzas, or something similarly simple)

- omelet or quiche with the asparagus and onions

The tomato sauce and cilantro could both be frozen as well, if you don't get to use them soon.

[telophase]

I should have mentioned that I have the sauce because we made pizza this weekend. XD Otherwise, it would be a good choice!

[rushthatspeaks]

What I would do:

Chop sweet onions very small. Fry in 2T butter + 1T olive oil/other oil, stirring frequently, till golden. Sprinkle with torn-to-bits cilantro, stir just till it wilts, salt and pepper, take off stove.

Make Asparagus The One True Way which is a little fiddly but guaranteed to only take ten minutes: put a kettle on stove with a lot of water in it to boil, and heat another burner on high but don't put a pot on it. Throw asparagus, ended and chopped, into pot. When kettle boils, put pot on very hot burner and immediately cover asparagus with boiling water. Bring back to boil and let it boil three minutes. Drain and repeat. Drain and repeat. Be as precise as possible about the timing. Then run the asparagus under cold water to stop it cooking and it will be the platonic ideal of asparagus, only softer than usual.

Mix with the onion sauce, add 1T mustard or mayonnaise if you want it thicker, and eat on toast, maybe with a couple of slices of ham if you have any.

[rushthatspeaks]

Oh, and either eat the tomato sauce tomorrow over those pork chops or freeze it.

[coraa.livejournal.com]

I like my asparagus best just grilled or broiled with a little oil plus salt and pepper. I think I'd do that, then make pork chops with a light mustard sauce with cilantro added right at the end, and then I'd probably wind up dipping the asparagus in the mustard sauce.

[vom-marlowe.livejournal.com]

So many good options with those ingredients!

I think I'd go for a nice mellow pork chop and roasted asparagus with caramelized sweet onions on top.

Unless you have fresh tomatoes, in which case I would probably make fresh salsa with the sweet onions and the cilantro, eaten from the bowl, while standing in the kitchen, because that's how I roll when it comes to good fresh homemade salsa.

[rurounitriv.livejournal.com]

I know it's probably way too late to answer this, but...

Roast pork loin chop (http://allrecipes.com/Recipe/Roast-Pork-Loin-Chop/Detail.aspx) - about 1&1/2 hours with the pork chops

Cilantro Chicken Topping (http://find.myrecipes.com/food/recipefinder.dyn?action=displayRecipe&recipe_id=524032) - the description says that it's made to go with huaraches, but it would probably work pretty well with tortillas and some greens / tomatoes, and the asparagus on the side.

Both recipes found through Supercook (http://www.supercook.com/) which is an utterly awesome site for when you have stuff in the kitchen and can't think of anything to do with it. :D