Broccoli was well used tonight as the star of a souffle and in the old-fashioned pickle- marinated form along with yellow onion and baby grape tomatoes. There was leftover Chicken and Eggplant Khoresh* with Persian-Adwiya seasoned basmati rice from the freezer for the main course, and for dessert, a slice of a neighbor’s yummy Mexican Chocolate Cake with Kahlua in the frosting topped with a smidge of the Jack Nicklaus Homemade Vanilla flavored ice cream. It was a lovely dinner.
*process for making the dish is in this post:
https://mschefinseattle.com/2016/04/15/roundabout-middle-eastern-dinner/
Ms Chef in Seattle 