Hearts with Preserved Lemon،Green Garlic،Sweet Bell Pepper, Roasted Asparagus, Grilled Pita
My intentions of tacos slipped as I finished moving 5.5 cu ft of potting medium, planting a bunch of flowers/tomatoes/herbs, mowing most of the lawn. I still have plants to plant, seeds to sow but they will have to wait until I can get more potting medium.
This was a quick, dammit I’m hungry meal. I tossed the green garlic, shawarma spice, chicken hearts, olive oil and a little lemon juice. Let them marinate for a bit while I got the asparagus ready for the oven. Note to self: Wash the dam asparagus better, the crunchy (while livable) wasn’t the best. Sauteed the chicken heart mixture once the asparagus was in the oven (being careful not to overcook). Asparagus 450F for 15 minutes, turn the oven off, toss in the pita, brushed with olive oil. Quality control test the Shawarma chicken hearts. Done!
About, 1/2 hour to get everything together and on to the table.
Delicious dinner (even the son liked), work accomplished, a good Sunday.