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
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.
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)
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.
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
