Week of Nov. 24 - 30

Saturday:

• Fried farro patties (leftovers)
• White beans & brussels sprouts (leftovers)
  

Sunday:

• Quiche with olive, shallots, and thyme (leftovers)
• Steamed broccoli
  

Monday:

• Cincinnati chili (with leftover turkey for the carnivores in the house)
  
• Salad
  

Tuesday:

• Savory corn griddle cakes
• Lighter refried beans
  

Wednesday:

Thursday:

Friday:

Week of Nov. 17 - 23

Saturday:

• Corn and Green Chile Enchiladas, The Jalapeno Cafe
• Roasted Tomato Soup with Rajas and Queso Fresco, The Gourmet Cookbook, p. 98
  

Sunday:

• Potato and Roasted Pepper Pizza, Everyone, p. 512
• Cauliflower with Mustard Butter and Greens, Everyone, p. 354

Monday: Birthday!

• Celebration dinner at Heartland Wine Bar
  

Tuesday:

• Minestrone
• French bread
  

Wednesday:

• Corn Bread and Broccoli Rabe Strata, New York Times
• Spinach salad

Thursday: Thanksgiving

• Turkey
• Cranberry Sauce with Port and Cinnamon, Epicurious.com
  
• Farro and Roasted Butternut Squash, 101Cookbooks
• Beans in a Bottle Tuscan Style, Med Vegan, p. 162
  
• Skillet Brussels Sprouts, Lidia, p. 271
  
• Pecan pie (crust recipe from Cooks Illustrated, filling recipe from Food Network)
  

Friday:

• Leftovers
  

Week of Nov. 10 - 16

Saturday:

• Vietnamese Yellow Curry, Everyday Greens, p. 200
• Indian Curried Spinach, Olive Trees & Honey, p. 283
  

Sunday:

• Venetian Spinach & Cheese Pasta Roll, Olive Trees & Honey, p. 407
• Salsa Arrabbiata, Lidia's Family Table, p. 128
• Long-cooked Celery Root Salad, Lidia's Family Table, p. 50
  

Monday:

• Eggplant and Country Bread Lasagna, Lidia's Family Table, p. 242
• Dinosaur Kale with Toasted Almonds, Everyday Greens, p. 301
  

Tuesday:

• Fall Vegetable Ragout with White Beans, Everyday Greens, p. 203
• Grilled Rustic Bread
  

Wednesday:

• Sweet Potato Risotto Griddle Cakes, Everyday Greens, p. 179
• Herb Cream Sauce, Everyday Greens, p. 297
• Green salad
  

Thursday:

• Leftovers
  

Friday:

• Black Bean and Corn Enchiladas - combination of:
• Corn and Green Chili Enchiladas, and
  
• Black Bean and Mushroom Enchiladas
  

Week of Nov. 3 - 9

Saturday:

• Cavatelli with Arugula and Tomatoes, Lidia's Italy, p. 320
• Sautéed Eggplant with Parsley and Pine Nuts, Everyone, p. 367
  

Sunday:

• Potato, Fennel, and Celery Root Soup, Everyday Greens, p. 99
  
• Cream Biscuits with Fresh Herbs, Baking, p. 56

Monday:

• Mexican Pizza with Corn, Tomatillos and Chipotle Chilies, Everyday Greens, p. 162
• Lighter Refried Beans, A Year in a Vegetarian Kitchen, p. 434

Tuesday:

• Vegetarian Lentil Burgers, 101cookbooks.com
• Spinach salad
  

Wednesday:

• Warm Butternut and Chickpea Salad with Tahini, Orangette.com
• Deviled Eggs, FoodNetwork.com

Thursday:

• Leftovers
  

Friday:

• Risotto with Roasted Butternut Squash and Kale, Everyday Greens, p. 253
• Skillet-cooked Broccoli, Lydia's Italy, p. 277