Angel Hair Pasta and Cheese Soufflé, Everyone, p. 462
Wilted Mustard Greens with Apples and Pecans, Southwestern, p. 61
Benjamin: The mustard greens were very tasty. The pasta soufflé? A bit bland. The basic preparation was fairly simple, and I liked the look and texture of the dish, but the flavor needed some zing.
Sunday:
Gnudi (p.213) with Butter and Fresh Sage Sauce (p. 118), Lydia's Family Table
Beans in a Bottle, Tuscan Style, Med Vegan, p. 162
Benjamin: The gnudi, described in the recipe as ravioli-filling prepared without the ravioli, were quite interesting, but could have used a more flavorful sauce. The beans were fragrant and delicious....and just about the easiest recipe imaginable.
Monday:
Baguette with Tapenade, Grilled Peppers, and Fontina, Everyday Greens*, p. 117
Dilled Broccoli Soup, Sass, p. 36
Benjamin: I really liked the tapenade we prepared for the sandwiches -- the addition of fennel to the more usual ingredients (olives, capers, etc) gave a welcome twist to the expected flavors. The broccoli soup was a bit of a dud -- quick and easy, yes, but a waste of tasty ingredients since it turned out as a bland porridge.
Tuesday:
Moroccan Chick-Pea Soup, Everyday Greens*, p. 101
Cornbread with Chiles, Baking, p. 36
Benjamin: The soup was fantastic. Even when packaging up the leftovers, full from having two big bowls along with the cornbread, I was thinking "Wow! This stuff smells great!". The cornbread, made from scratch, was much fresher tasting than the mixes we've tried recently.
Wednesday:
Two Potato Griddle Cakes, Everyday Greens*, p. 182
Green salad
Benjamin: The griddle cakes were a lot of work for a meager pay-off -- not bad, but a bit mushy and flat-tasting.
Thursday:
Leftovers
Friday:
Buckwheat Crêpes with Caramelized Onions and Goat Cheese, Everyday Greens*, p. 192
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