Week of Feb. 24 - Mar. 2

Saturday:

• Curried Cabbage with Tender Whole Mung Beans, Krishna, p. 200
• Flatbread
• Carrie: Tasty! And quite simple - just takes some planning in purchasing and soaking the mung beans. We have several Asian grocery stores up on University Avenue, so all sorts of things that I considered "exotic" are readily available. But we have to find a better bread. Flatbread is fine for certain things, but it's no substitute for Indian bread.
  

Sunday:

• ad-hoc Thai Eggplant Curry with Baby Bok Choi and Basil, with reference to:
• Eggplant Curry
• (Thai Eggplant) Curry
• Thai Red Curry Paste
• Carrie: After going to the trouble of making our own curry paste, I was surprised that this dish wasn't more spicy-hot. But it was flavorful and nice to use some great Asian vegetables that we had picked up at the market when we got the mung beans for Saturday.
  

Monday:

• Rebaked Potatoes, Enchanted, p. 227
• Broccoli
  

Tuesday:

• Black Bean Skillet Casserole with Cornbread Topping, Sass, p. 190
• Salad
• Carrie: Delicious and easy! We didn't have corn meal on hand, so Ben improvised with polenta and masa harina.
  

Wednesday:

• Crimson Risotto with Pine Nuts and Currents, Sass, p. 155
• Grilled Fennel, Fields of Greens, p. 68 (reference)
• Carrie: This was actually a golden risotto since we used golden beets instead of the traditional red. But it turned out wonderfully - and so easy in the pressure cooker! The fennel was really good. I was fearful that the licorice notes would be overbearing, but they were much more subtle.
  

Thursday:

• Sweet Pea Soup with Fresh Ginger and Ground,Toasted Almonds, Once Upon a Tart, p. 74 (reference)
• Bread and Cheese
  

Friday:

• Provançale Potato Pizza, Fields of Greens, p. 174
  
• Wilted Spinach with Lemon and Pine Nuts, Fields of Greens, p. 256