Saturday night was a feast! Our app was roasted eggplant spread with toasted walnuts, dill, garlic and olive oil on slices of fresh baguette. Then, two whole grilled branzinos and grilled cubanelle peppers stuffed with feta and olives. We hosted my parents for dinner, and since it was a lovely day, we dined out on the patio.
Sunday- we ordered pizza. After the morning's rainy race, we were in no mood to cook anything. And it seemed like a good way to celebrate. Baby concurred.
Monday - Leftover eggplant spread with spinach, cucumbers, shredded carrots and tomatoes in pita bread.
Tuesday - pasta with leftover pesto along with roasted tomatoes and onion
Wednesday - Soft taco with roasted green chile pepper and goat cheese (I may try to add some chili that I've had in the freezer for some time. Seems that will be just the addition to bump this up to "hearty meal" status.) Recipe for taco from Deborah Madison's Local Flavors, page 191
Thursday - roasted mushrooms with pine nuts over polenta (page 389, D. Madison Vegetarian Cooking for Everyone)
Friday - rice with spinach, lemon, dill and feta (page 541, D. Madison Vegetarian Cooking for Everyone)
Our shopping list for the week consists of about 9 things. And that includes fresh herbs. The goal was to use up things in the fridge/freezer. So far so good.