In season tomatoes from the farmers market or garden. I went from "ew, raw tomatoes" to "omg, delicious".
BunBunInTheSun
I'm not sure how much protein you can add but King Arthur Flour has a few blogs about what to do with sourdough starter beyond bread. * -https://www.kingarthurbaking.com/blog/2016/05/12/sweet-sourdough-baking -https://www.kingarthurbaking.com/blog/2014/07/27/excess-sourdough-5-tasty-ways-to-use-it-up * I've found that adding a few (2-3) scoops of unflavored protein powder never really hurts anything but I generally know what the consistency of cake/scones is supposed to look like.
Gnocchi Skillet with Chicken Sausage & Tomatoes from The Kitchn
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1 pound frozen or shelf-stable gnocchi
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Kosher salt and freshly ground black pepper
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9 ounces cooked chicken sausage (about 3 links) , sliced into 1/4-inch-thick coins
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1 pint cherry or grape tomatoes, sliced in half lengthwise
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1 to 2 ounces fresh basil leaves, thinly sliced (1/2 to 1 cup loosely packed)
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Bring a large pot of salted water to a boil over medium-high heat.
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Add the gnocchi and cook for 2 minutes or according to package directions. Drain and toss with a drizzle of olive oil.
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Heat a 10-inch or larger cast iron skillet over medium heat with a light drizzle of olive oil.
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Add the sausages and cook until it begins to brown, 2 to 3 minutes. Push the sausages into a pile at the edge of the skillet and turn the heat up to high.
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When the skillet is quite hot, add the tomatoes, skin down, crowding them in if necessary.
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Cook until they are blistered, 1 to 2 minutes.
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Stir in the sausage and cook until both tomatoes and sausage are slightly browned, about 2 minutes more.
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Stir in gnocchi and cook just until all is combined, but the tomatoes have not broken down into sauce.
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Remove the skillet from the heat and stir in the basil.
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Taste and season with salt and pepper. Serve immediately.
SUN DRIED TOMATO, KALE, AND WHITE BEAN SKILLET from BudgetBytes
- 2 15oz. cans cannellini beans, drained
- 1/2 7oz. jar sun dried tomatoes in oil
- 1 Tbsp apple cider vinegar
- 1/2 tsp dried basil
- 1/4 tsp salt
- freshly cracked black pepper
- 1 pinch crushed red pepper (or a lot more)
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 6 oz. fresh kale, chopped*
- Drain and rinse the white beans.
- Roughly chop the sun dried tomatoes.
- In a small bowl, combine 2 Tbsp of the oil from the jar of sun dried tomatoes with the apple cider vinegar, basil, salt, pepper, and a pinch of red pepper flakes. Set the dressing aside.
- Add the olive oil and minced garlic to a large skillet. Sauté the garlic over medium heat for one minute, or just until it begins to soften and becomes fragrant.
- Add the chopped kale and 2 Tbsp water to the skillet. Stir and cook over medium heat until the kale has wilted.
- Add the drained beans and chopped sun dried tomatoes to the skillet with the kale.
- Continue to stir and cook until the beans are heated through.
- Lastly, drizzle the dressing over the skillet and stir to combine, and add salt to taste. Serve warm.
Certainly explains the short sleeves of the lab coat!