Week of Oct. 20 - 26

Saturday:

• Buckwheat Crêpes with Caramelized Onions and Goat Cheese, Everyday Greens*, p. 192
• Braised kale
• Benjamin: We had to rush this dinner just slightly, with a Lyra Baroque concert to get to afterward, but the food deserved to be lingered over. The crêpes were the same as the galettes we'd come to love during our Normandy trip last year (in part because they provided the only reliable vegetarian options for many dinners!) and came out very successfully.

Sunday:

• Calzones with Provolone Filling, Enchanted, p. 149
• Broccoli rabe with Hot Pepper, Everyday Greens*, p. 300
• Benjamin: The calzones turned into store-bought pizza crusts topped with provolone filling when our dough proved inert. Tasty results, but not quite as satisfying as producing home-made calzones.

Monday:

• Puglian Bread Soup with Poached Egg
  

Tuesday: Benjamin at work dinner

• Ziti with Sausage, Onion and Fennel, Lidia, p. 95
• Spinach salad
  

Wednesday:

• Farro and Roasted Butternut Squash, 101Cookbooks
• Skillet-cooked Broccoli, Lidia's Italy, p. 277
• Benjamin: Outstanding! I'd never had farro before but it was easy to work with (we used a semi-pearled variety and pressure-cooked it for 8 minutes) and the results were delicious.

Thursday:

• Leftovers
  

Friday:

• Hoppin' John (vegetarian variations on this recipe)
• Sauteed Kale
  
• Benjamin: I really appreciate black-eyed peas -- both for their earthy flavor and their ease of preparation -- and the Hoppin' John was a spicy and satisfying showcase.