Let’s start with the something new. One of the supermarket chains around here has a very odd exotic food section. Some of the produce is not exotic at all and appears elsewhere in the store- like pomegranates, Asian pears, and mushrooms. The more unusual produce is usually over-ripe (yes, that’s the polite term for rotten). Although the store frequently has lychees, they’ve never been good enough to buy. But yesterday, some of the produce actually looked fresh! I have always wanted to try dragonfruit, so I did. It is a really beautiful fruit with hot pink skin and flesh that looks like cookies and cream ice cream. The insides are pure white with a million black seeds. I scooped the flesh out with a spoon, and with all of the little seeds, its texture was very similar to kiwi. It was faintly sweet with a very mild flavor. David at first said it didn’t taste like anything, but then he determined that he didn’t like it. I liked the dragonfruit, but besides enjoying its unique appearance, I probably won’t need to buy another.
It isn’t always easy to keep trying new things when I already have so many favorites. In recent times, I have re-made and re-loved some meals that have appeared here before. Eggs in a veggie basket are always perfect when we are looking for a healthy and quick dinner. After a glutenous weekend in Miami, it was very necessary.
Fried rice is also a great way to use up leftovers, and it is quick to make during the week. I used leftover rotisserie chicken, squash, and mushrooms, among other things, for a satisfying meal.
The rest of the rotisserie chicken got seasoned with cumin and thrown into a taco salad bowl. We also brought an avocado back from Miami that got diced up and added to the salads. I really love crispy tortillas, especially when they are smeared with avocado.
Despite enjoying my old favorites, I have a lot of new goodies to share with you this week. I’m enjoying the transition into Fall cooking, and I hope you enjoy reading about it too.