- shrimp & spaghetti squash with Moroccan spices
- green salad "bar"
With a bit of discussion I figured out that he was talking about this recipe from Epicurious, which I'd made several times in the past and had completely forgotten about. One of my favorite meals way-back-when was to make this recipe as directed except that I would prepare the spiced butter in a heavy skillet instead of a saucepan. Then, after dumping the butter mixture onto the squash, I'd use that same skillet to saute some tilapia fillets. This time I did it with peeled, de-veined shrimp and it was every bit as delicious! Guess I'll have to put this recipe back into rotation!
The salad was the same as usual. Ugh.