Dinner
Swiss Chard with Currants and Pine Nuts
(from Jack Bishop's "Italian Vegetarian")
made into a Napoleon between slices of oven-dried eggplant. *
Glazed Maroon Carrots
Roasted Potatoes, Garlic and Carrots
Tofu [Chicken] Stir-Fry with Tamarind Glaze
(from Jean-Georges Vongerichten's Cooking At Home... pg. 95)
Basmati Rice
Dessert
Pound Cake w/ Whipped Cream
Coffee
* I oven dried the eggplant slices yesterday, and they did dry out nicely. They were a little too rubbery today, but I think the problem was the original slices were too thick. They need to be more
crispy and chip-like for the Napoleon to work better on the plate.
