What we ate.

I love a challenge in the kitchen, so this week I tried out a few new recipes and cooking methods.

Skillet Gnocchi with Chard and Beans

adapted from here.

Tomato and Artichoke Tart

adapted from here.

Salmon with Soy Sauce, Ginger and Sriracha Cream Sauce with Udon Noodles

adapted from here.

Sweet Potato Veggie Burgers

adapted from here.

White Bean and Kale Soup

adapted from here.

Seared Scallops with Parmesan Risotto and Spinach

adapted from here.

First time risotto maker on a 90 degree day in March. Next time, I'll be trying Ina's oven method.