J:

Well it hasn't been a particularly Sunday Dinner filled two
months. Or however long it's been. Denise was in town for a
visit and she had to make a reservation a month in advance to
make sure I was going to make dinner the Sunday she was in
town. April was a busy month, with a trip to Mammoth, a trip
to Death Valley, and a trip to Las Vegas. Then in May, I had
more trips to Chicago for work, and a couple were on weekends.
I had to make my roommate Dave's birthday dinner on the Monday
of his birthday.

So all this is to say, you haven't missed much. I'm not too
far behind. And to top it all off, I think you already have
some of the recipes of the things I made.

Let's start with Denise's dinner. I made minestrone with the
recipe from my pressure cooker cookbook. The main course was
my spinach lasagna. I'm pretty sure you have both of those
recipes.

The real winner meal was a few weeks ago when Joe came back
from a fishing trip with yellowtail he'd caught. I found a
recipe in Bon Apetite for mango jalepeno salsa that was
fantastic. Of course it only really works when mangos are in
season, but they are and it did. Here it is, doubled, with a few
adaptations.

5 mangos, (about 5 inches long), peeled, seeded, chopped
2 red bell peppers, chopped
1 cup balsamic vinegar (the cheap kind)
1 cup apple cider vinegar
2 cups water
2 cups chopped onion
8 garlic cloves, chopped
7 green jalepenos, sliced

Simmer all ingredients in a heavy large saucepan until reduced
to 5 cups, stirring occasionally, about 1 hour. Puree about
"half way" with a hand blender, or a use a regular blender.
Leave a little chunky. Chill.

I BBQed the fish and served it over brown rice with the salsa
on top. I also grilled some vegetables -- bell peppers,
zuchini, asparagus -- and served it over brown rice with the
salsa on top. Everyone pretty much agreed that just eating the
salsa over brown rice was pretty darn okay with them too.

I also made salad with Japanes ginger dressing, the kind you
get at almost any japanese restaurant or sushi bar here. I got
the dressing recipe from Gourmet Magazine, which did a story
about Iciban P.B., a local cheap-but-great japanese place in
Pacific Beach. The story printed the restaurant's recipe.

3 Tbsp minced carrot
3 Tbsp fresh ginger, minced
2 Tbsp chopped lemon
1 medium onion, chopped
3/4 cup seasoned rice vinegar
3/4 cup water
1/2 cup soy sauce
3/4 cup vegetable oil
2 Tbsp ketchup
1/8 tsp salt
1/4 tsp ground black pepper

Blend in blender until smooth

I'm not sure why any of this has to be minced in advance if
your blender is any good. I coarsly chop, at best. This makes
a lot, about a quart, I think.

Bruce