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