What’s for dinner this week

Week of 6/1 - 6/7/14:

Roasted pesto-stuffed red peppers (River Cottage Veg, page 349) (This was DELICIOUS – could definitely use a bed of quinoa or a tabbouleh salad or something, or, as Matt did, toast with butter and harissa.  YUM!)

Pizza (crust from Flour, Water, Salt, Yeast, remainder will be what’s handy in the fridge – likely roasted beet, goat cheese [or the ricotta we made a couple of days ago], and…  stuff)

Quinoa with zucchini and onion (River Cottage Vegpage 279)

Dinner out with Emily to celebrate her heading off to Lithuania(!) for the summer

BBQ with Selena and her husband (whose name I cannot remember, no matter how many times I meet him)

Leftover surprise

 

 

Week of 5/26 - 5/31/14:

Some crazy delicious curry veggie burgers from Trader Joe

Funghi pizza at Cornuto

Dinner at the Love Dog on Lopez Island with the kids and Vilina

Dinner at the New Leaf Cafe on Orcas Island

And some other stuff that was so incredibly unmemorable that it’s all just a big blank at this point.

 

Week of 5/19 – 5/25/14:

What’s already in the fridge?  Yeah, let’s eat that.  Plus a couple of dinners out. Booooo-ring.

 

 

Week of 5/12 – 5/18/14:

It was a long week of ridiculously long, tiring days, and we flaked on the cooking for the most part.

 

 

Week of 5/5 – 5/11/14:

Angel hair pasta with fried eggs (The Farmstead Egg Guide & Cookbook, page 72)

Shaved asparagus pizza (crust from Flour, Water, Salt, Yeast, remainder of recipe from the Smitten Kitchen cookbook, page 109)

Tostadas with garlicky spinach and grape tomatoes, along with Mexican citrus salad (A Year in a Vegetarian Kitchen pages 33 and 90)

Potato, spinach, and bread soup (The Complete Italian Vegetarian, page 54)

Penne with portobello ragu (The Complete Italian Vegetarian, page 99)

Dilled green beans with seitan (Super Natural Every Day, page 142, with homemade soy-free seitan)

Chickpea stew (Super Natural Every Day, page 134)

 

 

Week of 4/28 – 5/4/14:

Grilled brie sandwiches with apples, mushroom duxelles, and caramelized onions (I’ll try to get around to posting the component recipes and general instructions for this)

Cheefy egg puff with greens hash (The Farmstead Egg Guide & Cookbook, page 117)

“we’re too lazy to cook, let’s order pizza”

“oh, god, we’re both sick, let’s have leftovers”

dinner out with a friend (was supposed to be Napkin Friends at Chuck’s Hop Shop, but the line was ridiculous, so we went to the Lamplighter, which was fine, but kind of odd and had two dogs running around in the outdoor seating area…)

 

Week of 4/21 - 4/27/14:

Summer linguini (Super Natural Every Day, page 137)

Dilled green beans with seitan (Super Natural Every Day, page 142, with homemade soy-free seitan cobbled together from a couple of web sources)

Orecchiette with fava beans (The Complete Italian Vegetarian, page 94)

Quorn burgers with broccoli slaw (broccoli slaw from the Smitten Kitchen cookbook, page 72)

Shaved asparagus pizza (crust from Flour, Water, Salt, Yeast, remainder of recipe from the Smitten Kitchen cookbook, page 109)

Sweet peas and shells alfredo (the Smitten Kitchen cookbook, page 121)

 

 

Week of 4/14 - 4/21/14:

Tostadas with garlicky spinach and grape tomatoes, along with Mexican citrus salad (A Year in a Vegetarian Kitchen pages 33 and 90)

Angel hair pasta with fried eggs (The Farmstead Egg Guide & Cookbook, page 72)

Greek lentil salad (A Year in a Vegetarian Kitchen page 38)

Warm bean salad (A Year in a Vegetarian Kitchen page 40) (This one was a failure for us – WAY too acidic sour)
Potato leek pizza with goat cheese (A Year in a Vegetarian Kitchen page 94)
Apple and brie omelet (The Farmstead Egg Guide & Cookbook, page 110)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>