Week of March 3 - 9

This week, we are choosing recipes that use ingredients we have on hand in our over-stuffed pantry.

Saturday: Event: Michelle R's Birthday

• Barley Soup with Caramelized Onions and Pecorino Cheese, Everyone, p. 223
• Salad
  

Sunday:

• Potato, Fennel, and Leek Gratin, Fields of Greens, p.210
• Kale
• Benjamin: Another recipe in which the fennel blended nicely into the whole, giving an interesting kick to the flavors without overwhelming the other ingredients.
  

Monday:

• Fettuccine with Spicy Raw Tomato, Herb, and Caper Sauce, Med. Vegan, p. 104
  
• Broccoli
• Benjamin: This was very flavorful and easy to prepare -- it'll be even nicer in the summer when fresh tomatoes are better and less expensive.

Tuesday:

• Minestrone (with pinto beans, carrots, pasta, celery, and Parmesan), Classic Italian, p. 66
• French bread
  

Wednesday: Event: the Chieftain's

• Indian night
  

Thursday:

• Leftovers
  

Friday:

• Baked Manicotti (1/2 recipe), Cooks Illustrated #84, p. 13
• Green Salad
  
• Benjamin: There was a bit of a 'sophomore slump' dynamic at work here -- this was the second time we made this particular manicotti recipe, and it didn't come out nearly as well as the first. But it's still tasty enough that I'm sure we'll try again.