Dinner 2/20
Turkish Red Lentil Soup
(from Food and WIne current issue)
Green Olive and Walnut Crostini (Walnut and Rosemary Bread)
(from Food and Wine current issue)
Braised Brussel Sprouts
Tofu w/ Mushroom Crust and Leek Puree
(adapted from Cooking At Home w/ a Four Star Chef / Jean-Georges Vongerichten & Mark Bittman)
Eggplant Provencal
(from Paul Bocuse's French Cooking p.312)
