Tag: chicken

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Baked Chicken

one and a half slices simple baked local chicken recipe
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Crispy Baked Chicken

one and a half slices recipes local chicken virginia washington dc girlypop

Okay, so I realize baked chicken isn’t exactly revolutionary but there is a very simple, very straightforward knack to getting it crispy. And it isn’t half of what you think (with basting and brining and stuffing and trussing, etc.). Like most of what I do, the answer is pretty simple… the less you do the better and…

plenty of SALT (foreshadowing… AND #openflamecooking … but more on that later). 

Now ya’ll know I love Longstone Farm and their absolutely unrivaled pork chops (click for #datenight story) … but they also do poultry and their whole birds are equally a thing of beauty. 

🐔

Alternatively, feel free to #levelup and make a citrus bird…

what you need

A whole chicken (preferably from Longstone Farm). The smaller ones will be 3-4 pounds or the larger 5-7 pounds. 

One lemon, thinly sliced

A ton of salt and some paper towels 

Maybe some paprika and/or thyme if you’re feeling extra fancy

Vegetables, as desired. Smaller potatoes, carrots, celery, onions, all welcome.

how to make it

Okay, listen closely. 

  1. Unthaw your chicken.
  2. Rinse it in cool water.
  3. Pat it very, very dry (this is key). 
  4. Salt it generously. 
  5. Leave it in the fridge for 8-24 hours.
  6. Rub it lightly with a lemon slice and salt a bit more.
  7. Sprinkle it lightly (with thyme and/or paprika). 
  8. Bake for 45-90 (up to 120) minutes on 400, depending on the size of the bird. Internal temp should reach 165 F. If it’s a large bird (4-6lbs) and it is going to be in there a while, you may want to cover it in tinfoil for the first 45 minutes as it will brown quickly. If it’s a smaller bird (3-4 pounds), it will be fine. 
some notes

The chicken will become very brown and the lemon peels will burn unless you add them ~10 minutes out.

You should probably use a meat thermometer and check for an internal temperature of 165 degrees. Definitely don’t check it before 45 minutes for the smallest bird. 

If using vegetables, feel free to toss in olive oil, thyme, and salt. If you situate them around the bird, they will cook beautifully in all the chicken juices. 

This bird will be salty and crispy. Best served with a crisp, green, lemony salad. 
uses for leftovers

Korma curry

Chicken Biryani

Black bean bowls

Chicken fried rice

Rice pilaf

Easy Vegetable Soup (or veggie stew with croutons!)

Mulligatawny (coming soon) 

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Omni

Katsu Ramen

one and a half slices authentic katsu chicken ramen recipe
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Chicken Katsu Ramen

You all know that 2021 was the year of the Ramen for me… I discovered it in the summer of 2020 (thanks Christian and Hadlee 💜) and set to work recreating less sodium-intense, more veggie-friendly versions at home. Taking the extra step to make the chicken katsu isn’t as straightforward as the veggie ramen but it does add another dimension which is very much appreciated on cold winter nights or crisp spring evenings. I adapted this from Half Baked Harvest who has tons of quick, Asian-inspired dishes that cycled through my kitchen at the end of last year. 

what you need

4 garlic cloves, minced or grated

2 shallots or 1/2 onion, minced 

1 ginger knob, minced or grated

1 cup mushrooms of choice, thickly diced

1 teaspoon red pepper flakes

1/4 cup miso paste of choice

2 tablespoons fermented chili paste 

6 cups chicken broth

1/2 cup coconut milk

1/4 cup soy sauce

Ramen noodles of choice

4 cups spinach

1 tablespoon toasted sesame seed oil

2 soft boiled eggs, halved

garnish: diced green onion

🍜

4 small chicken cutlets (if your chicken breasts are thick, it is important that you slice them smaller)

1 cup Panko

3 tablespoons sesame seeds

dash of salt, to taste

dash of cayenne pepper or paprika, to taste

1 tablespoon oregano

how to make it

Place garlic, shallots, ginger, and pepper flakes in a large pot with a tablespoon of oil over medium heat and sauté until fragrant. Add in the mushrooms and sauté another minute. 

Add the chicken broth, coconut milk, and soy sauce, and heat until steaming. At that time, add in the miso paste and the chili paste and bring to a gentle boil. Boil for approximately 10 minutes. Taste for flavor but, at this point, you shouldn’t need salt. 

As the broth gently boils, mix all the ingredients together with the Panko and bread your  chicken. You can use an egg to adhere the crumb mixture to the chicken but I prefer not to. Fry the chicken cutlets in oil over medium-high heat for 3-4 minutes on each side, remove to a cutting board, and cut the katsu into strips. 

Returning to the broth, add the spinach, noodles, and sesame oil, and simmer another ~5 minutes until the noodles soften. Alternatively, you are welcome to cook your noodle separately and pour the broth over them. 

Place noodles and broth in your serving bowls, adding to each bowl a halved egg and two chicken cutlets, sliced. Garnish with diced green onion and toasted sesame seeds and serve warm. 
Give Me Thai, Stir Fry, Ramen, Rice
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Omni Veggie

Rice Pilaf

OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Customizable Rice Pilaf

This highly customizable rice pilaf rounds out my rice trifecta – Customizable Fried Rice, Indian Biryani Rice, and this one. This is by far the most customizable of the three. You can make it how you want it – side dish, main course, protein of choice, strictly vegetarian. You can choose a Moroccan, Mediterranean, or Latin flavor profile with the spices that you select. My favorite is a chicken-centric, Moroccan-esque varietal. All you have to do is follow a simple process: 1) Base, 2) Spices, 3) Veggies, 4) Rice, 5) Broth, 6) Garnish, and it’s ready in 30.  

how to make it

(the bolded ingredients make my stand-by, Moroccan profile rice pilaf pictured above)

1) BASE. This is where you establish the flavor profile of your pilaf. Start by heating 1 tablespoon of olive oil over medium heat in a large pan. Then add 3/4 cup of any of the following along with salt and pepper, and sauté ~2-4 minutes. 

  • Diced Vidalia or Spanish onion
  • Minced ginger root
  • Minced shallot
  • Diced carrot
  • Diced celery
  • Diced fennel 

2) SPICES. This is where you build the flavor profile of your pilaf. You don’t want to drown the rice in spices like you might a curry; rather, lightly fragrance the rice with 1-3 spices of your choosing. Add 1 scant tablespoon of spices total, choosing from the following:

  • Lemon zest
  • Cinnamon
  • Cayenne
  • Oregano
  • Mint
  • Turmeric
  • Coriander
  • Cumin
  • Saffron

3) VEGGIES. This is where you can give your rice a little extra, if you desire. Throwing in some small broccoli florets, green peas, snap peas, or diced bell pepper here can give your rice a little more body. For my Moroccan pilaf, I add a handful of Golden Raisins or sometimes a diced apple. Give your mixture a good stir and another 60 seconds over medium-high heat

4) RICE. Now add 1 cup of rice of choice, dry. Jasmine rice or basmati rice tend to work best to absorb the flavors, but I’ve also made it with long-grained brown rice. Stir the grains until coated and sauté an additional ~2-3 minutes. If the mixture is starting to burn or looking a little dry, you can add another dash of olive oil or toasted sesame oil. 

5) BROTH. This is the part that sets rice pilaf apart from normal rice – it is cooked in broth. Add 1 1/2 cups of broth – chicken, vegetable, homemade, or Knorr, your choice. Throwing in a splash of white wine is also acceptable and perhaps a little more salt and pepper. Bring the mixture to a boil over high heat, then reduce to a light simmer, cover, and cook for ~15 minutes until the liquid is absorbed. Then remove the rice from the heat, cover with a clean dish towel, and replace the lid, letting the rice rest for 10 minutes (this is key to making your rice fluffy not sticky!). 

6) GARNISH. This is the best part of the entire pilaf. It’s where you add freshness and crunch to the beautifully rich flavor profile you’ve just created. Choose one thing green and one thing crunchy from the options below:

  • Minced chives
  • Fresh parsley
  • Fresh cilantro
  • Fresh mint
  • Toasted almonds
  • Toasted pistachios 
  • Toasted pine nuts (also a favorite)
  • Toasted hazelnuts (also a favorite)
  • Toasted cashews (also a favorite)
  • Toasted pecans
  • Marinated, baked, chunked chicken or protein of choice

Fold in your garnish, fluff up this rice, and serve. The Moroccan style tends to pair well with a lemon wedge to squeeze on top for that added brightness. It may look like a lot but these six simple steps, once mastered, yield a full-bodied, hearty rice pilaf that can serve as a side dish or an entire meal. Of all three OneandahalfSlices rice dishes, this is by far my fav!
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Other Rice Things

Fried Rice

July 24, 2025 4 Comments

A quintessential fried rice recipe. AKA what to do with leftover rice, weeknight style. This hits. Make it spicy. 🌶️ Get some sake. Fuck it, go to Japan.

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Moroccan Tagine

September 21, 2024 4 Comments

I have been SO excited to release this post!!! Why? Because this is your new weeknight dinner. It will impress your family, fill your stomach, warm your heart, and make your house smell like North African spices. I started making tagine years ago when I first moved to DC and came across a tagine in World Market. I was instantly and aesthetically intrigued, and purchased the thing on the spot not having a clue what I would do with it. Well… figured that one out. A tagine is the OG slow cooker.  And whatever you put inside – lamb, chicken, chickpeas, rabbit, potatoes – you will taste the spicy exoticism. If you don’t have a tagine, no worries. You can make it in a Dutch oven, stovetop or, yes, in a slow cooker. And before you think this is just chicken slow roasted in tomato sauce… keep reading…

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oneandahalfslices black bean bowls homemade grilled corn mexican

Black Bean Bowls

October 15, 2022 3 Comments

Man, I gotta say, bowls have to be the biggest culinary hack for weeknight dinner. These Mexicali bowls are one of my standbys. The recipe I’m going to give you is for homemade black beans which, after you make them once, you’ll never buy another can of black beans again. Then I’ll leave a few bowl assembly hints for you at the bottom. #summervibes

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Cashew Chicken Noodle

OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Spicy Cashew Chicken Noodles

This is a sweet, interesting, one-pot weeknight meal that can be made quickly with fresh mango, pineapple, peach, or preserves. Throw in some Thai basil or spinach for a little hint of green and choose your favorite rice vermicelli noodle! If you’re a fan of cashews, this one is a winner. 🍜

what you need

1 1/2 cups pureed mango, pineapple, or peach

OR

1/2 cup mango, pineapple, or peach preserves

1/4 cup soy sauce or Tamari

1 tablespoon honey (you can skip this if using preserves)

1 squeeze fresh lemon juice

1 small knob of fresh ginger, minced

//

2 medium chicken breasts, diced

1 handful Thai basil or spinach, cut into ribbons

1 cup cashews, lightly toasted in the oven

1 package vermicelli rice noodles or noodle of choice 

1 tablespoon sesame oil

1 large clove garlic, minced

1/4 cup red onion or shallot, sliced thinly

1 tablespoon red chili flakes

sesame seeds, for garnish

4 tablespoons coconut milk or cream

how to make it

Toast the cashews. In the oven until lightly browned.

Marinate the chicken. Mix together pureed fruit, soy sauce, honey, lemon juice, and ginger. Pour 1/3 of mixture over diced chicken and allow to marinate for at least one hour. 

Cook the noodles. Heat one small pot of water to boiling, remove from heat, and insert noodles. Stir and let stand for ~5 minutes. Strain and toss with salt and coconut milk. Set aside. 

Make the sauté. Heat the sesame oil over med-high heat. Add garlic, red onion, and chili flakes, stirring about 2 minutes. Reduce heat to medium and add marinated chicken chunks and cook almost through, about 7 minutes. (The longer you leave the chicken undisturbed in the pan, the more likely it is to caramelize). Once almost cooked through, add the remaining marinade and stir for an additional 3-5 minutes.

When ready (when chicken is cooked through and/or caramelized), add the toasted cashews and spinach, and stir until spinach begins to wilt.

Presentation. Using a spoon, push all the chicken to the sides of the pan leaving a hole in the middle. Twist the vermicelli noodles into four bouquets to fill this hole and then arrange the chicken back around it so that all the food is in the center of the pan. Sprinkle with additional Thai basil and sesame seeds. 

Watch a live video of this one-pot meal being made on the @oneandahalfslices Insta!

 
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Other Rice Noodle Ideas

Fried Rice

July 24, 2025 4 Comments

A quintessential fried rice recipe. AKA what to do with leftover rice, weeknight style. This hits. Make it spicy. 🌶️ Get some sake. Fuck it, go to Japan.

Go To Post »
one and a half slices cucumber healthy summer sesame side dish salad

Cucumber Sesame Salad

July 22, 2023 1 Comment

There is nothing not to like about this salad side dish: crunchy, cool, tangy, imminently refreshing, conveniently hydrating. Picnic ready and good in the fridge for a couple days.

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one and a half slices authentic katsu chicken ramen recipe

Katsu Ramen

March 19, 2022 1 Comment

You all know that 2021 was the year of the Ramen for me… I discovered it in the summer of 202 (thanks Christian and Hadlee 💜) and set to work recreating less sodium-intense, more veggie-friendly versions at home. Taking the extra step to make the chicken katsu isn’t as straightforward as the veggie ramen but it does add another dimension which is very much appreciated on cold winter nights or crisp spring evenings.

Go To Post »

Miso Ramen

April 17, 2021 2 Comments

This is a hearty, complex take on Ramen with about 1/3 of the sodium and no fatty meat. Using eggs as protein, this dish is bolstered with thick-cut Portobello mushrooms and crunchy veggies like broccoli and bok choy. 

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Thai Curried Noodles

March 11, 2021 2 Comments

This is a unique, Thai-style curry with the poignant flavors of shallot, turmeric, coconut, and ginger over noodle. It is somehow hearty enough for winter but light enough for summer at the same time, and it is likely my new favorite Thai-style curry. So throw in a Thai chili, spice it up, and get to marinating!

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30 Minute Curry

OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

30 Minute Curry

I know there is already a recipe up for my beloved Chicken Korma curry, best served with naan, over basmati rice or, my favorite, with arugula dressed with lemon juice, salt, and pepper. As I’ve been chatting with more and more folks, I continue to hear that homemade, restaurant-grade curry is intimidating to make because of all the grinding, mortar-and-pestling, and slow cooking that is required. So I decided to make a video with the 30 minute version of my chicken korma to show that, as long as you have enough forethought to marinate some chicken in some lemon juice, this really doesn’t have to be all that difficult. So for those who don’t follow OneandahalfSlices on Instagram (which you totally should), here you go! You could have this in 30! 

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Omni Veggie

Thai Curried Noodles

OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Thai Curried Noodles

Turmeric is the magic spice. I LOVE curries, and am constantly on the lookout for new curry variants that are available to me on a weeknight (because my classic Chicken Korma is a more extensive undertaking). This one makes a spicy, uniquely-flavored curry bowl owing to a few select ingredients. Recipe credit here goes to The Half Baked Harvest with a few slight modifications.

what you need

For the marinade:

1 tablespoon ground turmeric

1 tablespoon grated fresh ginger (or ground)

2 tablespoons soy sauce or Tamari

1 dollop of honey

1 tablespoon sesame oil

1 tablespoon fresh lime juice

For the curry:

1 large chicken breast, cut into large chunks

1 package Thai vermicelli rice noodles

2 medium shallots, one sliced in half and one whole

2 tablespoons sesame oil

2 bunches baby bok choy, each sliced in half and the interiors washed thoroughly

1/2 lime, juiced

2 garlic cloves, peeled

1 medium knob fresh ginger

1/4 fresh chopped cilantro or Thai basil

1 tablespoon tomato paste

1 tablespoon turmeric

1 16oz can coconut milk (I like to cut the coconut milk with about 1/2 cup cashew or other plant-based milk… cuts down on the fat content of the meal).

2 tablespoons fish sauce

1 hot chili pepper, minced

For garnish:

thin red onion slices 

fresh coriander or cilantro leaves 

Roasted peanuts and/or sesame seeds 

how to make it

Whisk all ingredients for marinade together and toss chicken chunks in the mixture. Let stand at least 1 hour. 

Using a large cast iron pan or a Dutch oven, heat one tablespoon sesame oil over high heat.

Brown chicken on each side, about 3 minutes per side. Remove and set aside on a plate.  Place the bok choy bunches and shallot sliced side down in the pan and let cook on high heat for two minutes (do not stir, move, or otherwise disrupt the tiny choy). Flip the boy choy and sliced shallot and cook the other side for an additional 1 minute. The choy should be a caramelized brown color. Remove the choy from the pan and set aside on a plate. 

Bring a small pot of water to a rolling boil, submerge vermicelli noodles in water, remove from heat, cover, and let stand for five minutes. Drain, rinse with cold water, and place two twists of noodles into two bowls. 

Add the remaining one tablespoon of sesame oil to the pan and reduce the heat to medium. Using a hand grater, grate the garlic cloves, the knob of fresh ginger, and the whole shallot over the pan (alternatively, you can mince these ahead of time). Add the fresh cilantro and the chili pepper, and sauté for about two minutes. 

Add the tomato paste, turmeric, coconut milk, fish sauce, and lime juice to the pan and stir to combine. Slide the chicken back in the pan and simmer over medium heat until the sauce begins to thicken, about five minutes. Then add bok choy and shallots, and simmer for an additional two minutes. 

Remove from heat. Spoon curry over noodles in bowl. Top with a cilantro or Thai basil leaves, sliced red onion, and roasted peanuts and/or sesame seeds. 
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Stir Fry

OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Weeknight Stir Fry

Two years ago I learned to make Pad Thai (the healthy, weeknight way). I was so thrilled with the simplicity and versatility of both the sauce and the base recipe that I quickly started customizing. Two years later we have weeknight stir fry, the meal that makes an appearance on my kitchen table at least twice every week. It is the perfect meal to unite all those errant vegetables from the CSA that are leftover in the fridge after a week of cooking. Read thoroughly below and let the contents of your fridge dictate your version of weeknight stir fry.

recipe

This recipe is like the Pirate Code of cooking. There are no mandatory ingredients. Only guidelines. 

It is comprised of three parts: the base, the stir fry, and the garnish (plus the sauce, for which I recommend my tried-and-true Peanut Pad Thai Sauce). You’re going to layer your bowl in this fashion, starting with the base on the bottom, the stir fry on top, and finishing the dish with the garnish, as shown in the images below.

Base
+ Stir Fry
+ Garnish

Base. The base is going to provide the foundation for the meal. The culinary infrastructure on which the vegetables of your choosing will elegantly rest, drizzled with the tiniest bit of sauce. Options include:

  • brown rice, for a hearty, healthy meal
  • white rice, for a more commercial interpretation of ‘stir fry’
  • a bed of sautéed cabbage or wilted garlicky kale for a complete vegetable overload
  • raw, romaine lettuce for a super light lunch
  • note: when placing the base in the bottom of the bowl, drizzle with a bit of sauce for extra flavor

Stir Fry. The stir fry is the mixture of proteins and vegetables that you choose to make up the bulk of the dish. If using meat, cook it first in the pan before adding the vegetables incrementally. If using tofu or tempeh, you may want to cook those separately depending on how you usually like them. Stir Fry contents include:

  • chicken breast or thighs, cut into slices (or similar cuts of pork)
  • tempeh or tofu
  • green or savoy cabbage
  • carrots
  • yellow onions
  • zucchini
  • Portobello mushrooms 
  • Bok choy
  • kale or spinach leaves
  • sliced bell pepper (longways)
  • sliced jalapeño pepper (longways)
  • broccoli stems (this is one of my favorites to minimize food waste. If you use the broccoli florets in another dish, save the stems. If particularly rough, peel them lightly like a carrot, cut off the ends, and cut them into thin strips. Then mix them into the stir fry as you would carrot sticks. They also take on Tamari or soy flavoring brilliantly on their own over a bed of rice for a simple lunch) 

To make the stir fry: simply cook meat through in frying pan and add vegetables in order of crunchiness at 2 minute intervals (for example, broccoli stems first because they are crunchiest, then carrots and onions, then zucchini). Once all is cooked, top with sauce, stirring for another minute, then removing from heat.

Garnish. This is how you will top your stir fry, but it’s not just decoration. The garnish can add real substance if you want to make the meal more or less substantial. Suggested garnishes:

  • fried egg (for extra protein)
  • sesame seeds
  • minced chives or green onions
  • halved cherry tomatoes
  • carrot or cucumber slices
  • lime wedge
  • sautéed Portobello mushroom slices (pan fried in sherry and garlic)
  • halved peanuts or cashews toasted under the broiler 
  • shelled, steamed, salted edamame (more extra protein!)
  • sliced jalapeño pepper (roundways)

Customize away and enjoy! Again, this is such a staple meal in my house, if you come up with combinations not listed here, put them in the comments section!

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Pad Thai

OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Healthy Pad Thai

Most of us know Pad Thai as a delicious, peanut-y warm dish that is comforting and about 1K calories per bite. Not this pad thai. Make way for delicious, healthy, easy, weeknight pad thai. You’ll never order take out again after you acclimate to this super flexible, vegan, vegetarian, chicken, pork, or tofu pad thai, made with peanut sauce.

what you need

2 chicken thighs or 1 large chicken breast, cut into slices or chunks (alternatively, pork, tofu, or tempeh)

1 small zucchini

2 medium carrots

1/2 yellow onion

1/2 package Organic Forbidden Rice black rice noodles (or Pad Thai noodles of your choosing) 

1 tablespoon Ghee (butter or sesame oil will work in the absence of Ghee)

1 batch of homemade peanut pad thai sauce

2 tablespoons butter or desired cooking oil

(optional additions) 1/2 small head of cabbage cut into ribbons, 1 Portobello mushroom, 1 head of broccoli, 2 eggs, 1/2 an avocado cut into slices, etc. See notes below.

Get the sauce recipe here. 

how to make it

Make the base. If using brown rice, pour two cups of water into a pot with 1 tablespoon of salted butter and bring to a boil. Add 1 cup of rice and cook, covered on the lowest simmer for 45 minutes until all water has disappeared. Do not stir at any point during the process. Leave covered and remove from heat.

If using noodles, cook noodles according to instructions on package, strain, and set aside.

Make the sauce.

Make the stir fry. Cut zucchini, carrots, and onion into long, thin strips and set aside. Place ghee in large frying pan and melt over medium heat.  Add chicken slices/chunks and sauté until pink has just disappeared from the centers. Starting with the carrots, then the onions, and finally the zucchini, add vegetables to pan in 2 minute increments, then cook for an additional 4 minutes until vegetables (especially carrots) are softened but still retain a bit of crunch. 

Pour 3/4 of the sauce over the vegetables and stir for 30-60 seconds, just to warm and thicken the sauce ever so slightly. Remove from heat. If topping with fried egg, heat 1 tablespoon butter in pan and quickly fry 2 eggs to desired consistency.

Serve. Place a helping of rice or noodles in the bottom of a bowl and drizzle lightly with remaining sauce. Spoon a hearty helping of the vegetable mixture over the base. Top with desired garnish (see notes below).

With Egg
With Peanut
Without Egg

This recipe, its sauce, and its sister dish Weeknight Stir Fry are literally the most versatile recipes I have ever tried. They are excellent for having a CSA, when many times I end up at the beginning of a week with several misfit vegetables and no one dish to unite them. This is that dish. Check out the Weeknight Stir Fry and Peanut Sauce posts for customization instructions.

One way to take this one bowl wonder up a notch is to augment it with garnish. Actually, this recipe is the reason I pay attention to garnish at all. Not only does it make the dish more presentable (say, for Instagram posts…), but it also adds considerably to the flavor and substantial-ness (totally a word) of the meal.

The Fundamental Laws of Garnish

1. Always add something fresh. This recipe is filled with cooked vegetables that can benefit from the added freshness and crunch of an uncooked vegetable. Some of my favorites: halved cherry tomatoes, sliced radishes, fresh lime wedge, a couple raw carrot wheels (or, if you’re feeling adventurous, perhaps a carrot flower), cucumber slices.

2. Always add something tiny. This gives the dish a daintily haphazard ‘sprinkled’ air. That may sound ridiculous but it looks great in pictures. Suggestions: halved peanuts or cashews toasted under the broiler, sesame seeds (!), minced chives or green onion, fresh parsley flakes.

3. Consider amplifying the meal with a side. If the one bowl concept isn’t popular with family members (or your significant other simply wants something a bit more “substantial”), consider adding a side dish or two to the bowl. Some of my favorites: long slices of Portobello mushroom pan fried in marsala or sherry and garlic, fried egg, steamed broccoli florets, salted and shelled edamame beans, fresh avocado slices. 

On a completely separate topic, I am definitely noting “The Absence of Ghee” as a potential mid-life crisis rock band name. 

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