My girlfriend and I had a wonderful homemade dinner this past Saturday. Not only was it wonderful because it was with her (*wink*), but also because it was lowish-carb and fairly sustainable.
We followed a recipe from Cook's Illustrated for a Peruvian Style roast chicken. We bought an organic free-range bird from Trader Joe's. The two meals we got out of it made it absolutely worth the $12 (versus $7 conventionally raised).
The chicken was dressed with a homemade spicy mayo. It consisted of blended spices, herbs, egg (I try to make free range my staple), and olive oil. Rocky may have used raw eggs to build muscle, I use them for emulsions.
The chicken was accompanied by a large spinach salad. Beets, red bell pepper, cucumber, and feta, with a balsamic vinaigrette.
For dessert, we made vanilla-bourbon pudding (not pictured to hide the evidence). I'd been meaning to use vanilla beans gifted to me a couple of Christmases ago, and this seemed like an ideal recipe. Despite the long time, they were still manufacture-sealed and remained fresh. There's no denying that the pudding had plenty of sugar and ensured this wasn't a truly low carb supper. But hey, it was the weekend.