Week of Oct. 27 - Nov. 2

Saturday:

• Stone Soup
• "Chicken" patty burgers
• Benjamin: This was a "use what's in the pantry" dinner, since we didn't feel like heading out to the store. The soup was built around some vegetable stock I'd made earlier in the day, seasoned with rosemary: into that went perhaps half a cup each of lentils and split peas, some thin-sliced potatoes, onions, and carrots sautéed with tomato paste and a bit of red wine, and half a bag of baby spinach tossed in at the end.
  

Sunday:

• Knishes with Ashkenazic Cheese Filling, Olive Trees & Honey, p. 150
• Mustard-Glazed Roasted Root Vegetables, Jump Up, p. 238
• Carrie: As always when I make something with dough, I am overly anxious about how it's going to turn out. I made these with a yeasted dough and they turned out *really* well! A few of the knishes sprung leaks, but all-in-all a good recipe. And we made the vegetables in the romertopf - enough to feed an army but *so good*. The mustard flavor was a good accompaniment to the knishes.
  

Monday:

• Tunisian Sautéed Vegetables, Olive Trees & Honey, p. 304
• Moroccan Chickpea Salad, Olive Trees & Honey, p. 109

Tuesday:

• Orecchiette with Broccoli Rabe, Almonds, and Manchego, Everyday Greens, p. 241
• Garden lettuces with Pears, Fennel, Pomegranates & Pear Vinaigrette, Everyday Greens, p. 34
  

Wednesday:

• Green Tomato with Kidney Beans Curry
  

Thursday:

• Leftovers
  

Friday:

• Veggie burgers
  
• Green beans