Friday, February 03, 2006

Dinner 2/3

(stuffed with turban squash, sage, soft tofu, nutmeg, paprika, salt, pepper)

Aglio e Olio
(fresh made pasta with garlic, olive oil and pine nuts)

Saffron Cauliflower
(onion, garlic, cauliflower, saffron, salt, pepper)

Spinach Salad
(w/ pecans, dried cherries and fig vinaigrette)

It's quite a plate full of "beige" food, eh? ;)

We had some leftover dough from the ravioli (we made about five dozen to replace the ones we ate last week), and there was no point in wasting it, so we just cut it into fettucine and did a simple garlic and olive oil sauce -- so good...

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