Week of March 10 - 16

Saturday:

• North African Vegetable Stew, Fields of Greens, p. 192
• Israeli toasted couscous
  

Sunday:

• Enchiladas Rojas, Fields of Greens, p. 244
• Grilled asparagus
• Benjamin: Perhaps it was the recipe, perhaps our lack of skill with rolling tortillas, but this turned out more like a casserole than an enchilada dish. Tasted good though.
• Carrie: Yup, the tortillas fell apart during baking. We tried the blue corn variety - maybe they don't hold up as well?
  

Monday:

• Tomato-Fennel Pizza with Provolone Cheese, Fields of Greens, p. 172
• Coleslaw, Moosewood, p. 72
• Benjamin: We actually made two pizzas -- one from the tomato-fennel recipe above, one improvised from ingredients we had on hand (fresh basil with black olives and roasted pine nuts). The dough we made in advance with the bread machine, using the Fields of Greens recipe with one substitution -- one tbsp of buckwheat flour (which we had) in place of the called-for one tbsp of rye flour. Both pizzas were delicious!
• Carrie: Love the bread machine - set it and forget it! And the pizzas even tasted great when I had some slices cold for lunch the next day.
  

Tuesday:

• Simple Potato and Green Pea Stew, Krishna, p. 209
• Salad
  

Wednesday:

• Leftovers

Thursday:

• "The Rustler" Pizza (bbq mock duck, pineapple, banana peppers) from Pizza Lucé
• Benjamin: Yes, this was our second pizza dinner of the week, but we were feeling lazy and had wanted to try out one of the vegetarian selections at the new Pizza Lucé that opened near us recently. What we ordered was good, though I have to say that I thought the pizzas we made ourselves on Monday were better.
• Carrie: BBQ mock duck was awesome!
  

Friday:

• Fettuccine w/Chard, Currants, Walnuts and Brown Butter, Fields of Greens, p. 130
• Bread
• Salad
• Benjamin: We couldn't get our butter to brown for this (perhaps because we used salted butter rather than unsalted...details matter) and couldn't find the called for golden raisins at Whole Foods, but the dish turned out well -- rich, with a hint of sweetness.
• Carrie: This was such a dish. I felt it had a great "comfort food" quality while not being too heavy or smothered in sauce.