Dinner 3/30

Sunchokes Au Gratin

Lentils and Porcini Mushrooms

Glazed Parsnips

Braised Leeks

Dinner 3/29

Seitan Bourguignon

Aubergines Provincial
(from Paul Bocuse)

Roasted Red Potatoes

Spinach Salad w/ Roasted Walnuts

Dinner 3/28

Methi Ki Bhaaji Aut Thill
(Fenugreek w/ Sesame Seeds)

Masala Bhindi
(Spicy Okra)

Basmati Rice

Toovar Dal
(Split Yellow Pea Soup)

Papadams

Dinner 3/27

Fettuccini Alfredo
(w/ mushrooms, olives and broccoli)

Italian Bread

Dinner 3/26

Polenta Tart
(baked polenta in a tart shell, then add tomatoes and a basil cream sauce, and bake again)

Dinner 3/25

Polenta (w/ Garlic, Shallot and Chard)

Italian Bread

Braised Brussel Sprouts

Dinner 3/24

Korma
(seitan fried w/ spices in a cream-like sauce)

Turmeric Eggplant

Steamed Basmati Rice

Brunch 3/23

Dragonfly Restaurant (Columbus, OH)

seriously -- d/l their menu, we tried one of just about each of the brunch menu -- thanks to the helpful staff, for the great food and service...

Dinner 3/22

Pizza
(kalamata olives, shiitake mushrooms, red onion, soy cheese, tomatoes, tomato sauce)

Dinner 3/21

Baked Jerusalem Artichokes and Tofu
(w/ garlic, shallots, lemon peel, kalamata and green olives)

Dinner 3/20

Penne w/ Baby Artichokes

Italian Bread

Dinner 3/19

Roasted Vegetable Lasagne
(eggplant, orange bell pepper, red onion, tomato sauce)

Olive Bread

Dinner 3/18

Pasta w/ Tomato Cream Sauce

Olive Bread

Dinner 3/17

Cock Of The North
(Seitan Stew w/onions, flambed w/ whiskey, over pasta)

Roast Potatoes

Fried Shiitake Mushrooms

Dinner 3/16

Radish Salad

Bruschetta w/ Olive Bread
(tomato, zucchini, garlic, basil)

Seared/Steamed Green Beans and Mushrooms w/ soy sauce

Dinner 3/15

Carbonnades a la Flamande
(Seitan [Beef] Braised in Beer - Julia Child "Mastering The Art Of French Cooking" Vol. 1 p.317)

Gemelli Pasta

Roasted Peruvian Potatoes

Seared/Steamed Green Beans and Mushrooms

French Bread

Dinner 3/14

Sushi
(deep fried tempeh, scallion, wasabi, pickled daikon, rice)

Spring Rolls
(leek, shiitake mushrooms, cilantro, garlic, ginger, bean thread noodles)

Rice Paper Rolls
(shredded red cabbage, shredded carrot w/ spicy peanut/sesame sauce)

Eggplant Glazed w/ Miso

Dinner 3/13

Eggplant Parmesan over Gemelli pasta

Steamed Broccoli

Grilled Radicchio

Italian Bread

Dinner 3/12

Braised Red Cabbage w/ Blasamic Vinegar and Green Olives

Mashed Potatoes

Seitan Stew
(carrots, onions, cinnamon, nutmeg, parsley)

Fried Oyster Mushrooms

Bruschetta
(tomato, garlic, yellow squash and basil)

Dinner 3/11

Pizza
(artichokes, kalamata olives, green olives, marinated red and yellow peppers, tomato sauce and soy cheese)

Dinner 3/10

Barley and Shiitake Mushrooms w/ Caramelized Onions

Braised Leeks

White Bean Puree Soup

Toasted Baguette

Coturri Wine Tasting 3/8

I catered a wine tasting last night for Riverside Wine and Imports featuring the wines of Tony Coturri.

Tony spoke before each of the wines, while I provided matching food pairings for each course

briefly, the food list was

Antipasto platter:
marinated red, yellow and orange peppers and caperberries
tofu salad sandwiches
olive flatbread w/ soy cream cheese and pepperoncini peppers

Pasta Puttanesca

White Bean Cassoulet (the surprise hit of the tasting)

Olive Tapenade

Tomato, Garlic and Basil Bruschetta

Strawberries and Star Fruit dipped in Organic Chocolate and Chocolate Double Stout Brownies

and if you scroll down, it's pretty much everything we ate last week, as I was testing recipes ;)

Dinner 3/7

Focaccia Pizza
(Oyster Mushrooms, Sun-Dried Tomatoes)

Wilted Dinosaur Kale w/ Balsamic Vinegar

Dinner 3/6

White Bean Cassoulet

Braised Brussel Sprouts

Toasted Italian Bread

Dinner

Olive flatbread
(topped w/ pepperoncini and soy cream cheese mixture)

Balsamic Vinegar Marinated Red, Yellow and Orange Bell Peppers
(wrapped around large caperberries on a toothpick)*

* long story, the results of which will be shared on Saturday

Dinner 3/4

Jambalaya
(tofu, rice, cayenne, tomato, soyrizo, onion, garlic)

Okra and Tomato Stew

Dinner 3/3

Jerk Tofu

Tomatillo and Cilantro Rice

Dinner 3/2

Tofu w/ Yellow Miso
(a variation on the Wolfgang Puck / Nobu episode today on FudTV

Eggplant w/ Brown Miso
(from Food and Wine, ages ago -- miso, sake, mirin, sugar and cayenne -- glazed on broiled eggplant)

Rice w/ Hijiki and Scallions

Dinner 3/1

Pasta Puttanesca
(onion, garlic, red chili pepper, sun-dried tomato, kalmata and green olives over cappelini)

Wilted Chard
(w/ raisins and pine nuts)

Toasted Italian Bread