On the stove, simmering - beef stew made with onions, celery, baby carrots and sweet potatoes, alone with wine, pepper, two whole cloves of garlic and bay leaves. In the oven - half of a chicken cut in eigths with dried basil mixed with balsamic vinegar, extra virgin olive oil, garlic powder, black pepper and a little red pepper. There's a bag of salad plus a red onion in the fridge, a storebought potato kugel and I've cooked a pot of bowtie noodles. The stew, with the noodles, will be dinner. The chicken, with the salad and the kugel, will be lunch. I have cold cuts for suedat shlishit.
And I'm still planning my yom tov meals. I know the second night will be dairy lasagna because my brother-in-law is coming with his girlfriend and her three-year-old. The first night, we're going out. Lunch the second day will be steak or lamb chops because it's Jonathan's Hebrew birthday. (Poor Jonathan. His English birthday was erev Y"K, and his Hebrew birthday is on second day Sukkot.) Lunch the first day needs some tweaking, but I'm thinking about making chicken fillet. And I want to serve a tzimmes of pears and sweet potatoes at least once.
And anyone have any ideas for a vegetarian soup that would work well before lasagna?
