Deep Dish Spinach Pizza from the Italian Pie Shoppe
Carrie: Mmm, always good!
Sunday:
Welsh Rarebit
Carrie: With a bit of chill in the air, Ben suggested we pull out one of our Fall favorites - made with a fine Belgian-style beer from Ommegang. The cheese was a bit clumpy, but Ben quickly solved the problem with a whir from the hand blender. Yum!
Monday:
Corn, Tomato, and Lima Bean Stew, A Year in a Vegetarian Kitchen*, p. 292
Corn Bread
Carrie: Nice idea, but for me, this wasn't 'main dish' material. I loved the edamame we substituted for the lima beans, but the flavors were a bit off (maybe the basil?).
Tuesday:
Rebaked Potatoes, Enchanted, p. 227
Green Beans with Toasted Walnuts and Tarragon, Vegetables Every Day*, p. 172
Carrie: Another Fall favorite - awesome! And I really liked the green beans recipe. The walnuts gave it a rich but mellow flavor.
Wednesday:
Indian!
Thursday:
Black Bean Chilaquiles, A Year in a Vegetarian Kitchen, p. 288
Mexican Citrus Salad, A Year in..., p. 33
Carrie: Oh, this was so good! I complained a bit in the beginning since there was more prep than I thought: baking the corn tortillas; and the the avocado, sour cream, and cheese toppings that I forgot about while prepping the salad. But the dish was really quite easy and fabulously good. Basically, it's like a taco salad stovetop casserole. And the citrus salad was a great accompaniment: orange and grapefruit slices with lime juice and chili powder - yum!
Friday:
Bulghur Salad with Chickpeas, Roasted Peppers & Spiced Cumin Dressing, A Year in..., p.268
Tomato Salad
Veggie burgers
Carrie: Couldn't find the right type of bulghur (the 'fine' kind), so we scrapped the salad for a good stand-in. I love the black bean veggie burgers, so I wasn't all that disappointed. And our garden tomatoes were tasty, too.
*A Year in a Vegetarian Kitchen and Vegetables Every Day are cookbooks by Jack Bishop that we recently checked out of the library. See more information under Cookbooks We've Explored.
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