Flank steak seared in oil and butter and red wine Frittatas with mushrooms and black truffle Smashed burgers with Emily’s burger sauce and fries Green salads Cucumber salads Tomato salads (sometimes with thinly sliced red onions) Emily’s kale, lettuce, and cucumber salad Cannellini beans, red onions, and canned tuna Green beans with vinaigrette Pasta bakes (one with leftovers of the wonderful Bolognese Emily made for the kids and one with just plain tomato sauce; Fee and I added béchamel to both) Orecchiette with sautéed onions, garlic, zucchini, and lots of Parmigiano
