Dinner Plate #66
Having a commitment to plan my meals around what's already here inspired me to make this salsa verde and white bean casserole (recipe mostly from From My Bowl ), kiwi mango salsa (recipe from Our Best Bites ), halved cherry tomatoes, sliced avocado, and blue corn tortilla chip "dippers." Okay, so this means I also have other stuff that needs to get used now, but I avoided some of the accumulation and I have plans for the ingredients I had to buy, so I might consider this a win. Instead of jackfruit, I used some frozen artichokes, which I cooked and then chopped. I will use the artichokes in another recipe later, so that meant I could "cut two carrots with one knife," as Colleen Patrick-Goudreau puts it. (We don't wish to kill birds around here, with one or multiple stones.) The artichokes worked really well here, though I should have added more salt to account for the brine that would have been in the jackfruit. Oh, well--it still tasted great and one can ...
