I then made Chinese Broccoli with Black Bean Sauce and Garlic (no photo...ate it too quickly!). Even though I mentioned that I wouldn’t purchase a sauce just for a recipe’s tablespoon-worth, I bought this sauce since I planned on adding more than the 1 ½ tablespoons worth plus I have the intention of using the rest of the sauce with tofu or a stir fry in the future. After making this recipe, I learned that Black Bean Sauce is VERY salty. I poured it into this recipe thinking that my addition of cubed firm tofu would soak it up. I think I drank 10 glasses of water after eating this. The salty leftovers made a nice wrap filling along with some tomatoes (to help dilute the salt!).
Next, I made Fresh Tomato Farfalle – the recipe called for 2 lb of tomatoes, and since Kyle only picked up 2 tomatoes, it was obvious that I had to hit up the grocery store for more to do this recipe up right. I did consider forgetting the ‘Fresh’ part of the recipe and instead using canned diced tomatoes. It would have been WAAAYY easier. It tasted OK, but instead inspired me to create a guacamole-style pasta.