Dinner 5/30

Spicy Lentil Stew
(lentils, soyrizo, carrots, garlic)

Braised Fennel

Basil Cream Cheese Spread on Toasted Baguette

Dinner 5/29

Spring Rolls
(shredded cabbage, carrot, wood ear mushrooms, ginger, garlic, bamboo)

Dinner 5/28

Baby Artichokes w/ Mushrooms over Pasta
(blanched, then fried w/ the mushrooms, garlic and onions)

Garlic Bread

Dinner 5/27

Pasta Primivera
(or something like it -- tomato, zucchini, onion, garlic, basil, corn and veg stock, minus the traditional cream)

Breadsticks

Wilted Dandelion Greens*

*wow, these were, really bitter, but tamed slightly with the addition of some balsamic vinegar...

Dinner 5/26

Barbecue Tofu

Potato Salad

Grilled Corn

Baked Beans

Dinner 5/25

Cappelini Pomodoro
(on a bed of mixed greens)

Dinner 5/24

Tunisian Chickpea Soup
(from Food and Wine)

Saffron Rice

Tagine
(made w/ seitan, tomato, apricots and dates)

Dinner 5/23

Ginger Breaded Tofu Cutlets

Boiled Potatoes

Dinner 5/22

Tofu Marsala
(over Gemelli pasta)

Grilled Asparagus
(blanched, then marinated in soy sauce, olive oil and a hint of balsamic vinegar)

Dinner 5/21

Bruschetta*

* late snack after a long day of running around...

Dinner 5/20

Cap'n Janeway
(Farfalle Pasta w/ Tomato and Cream Sauce)

Mixed Baby Greens Salad

Dinner 5/19

Seitan and Lentil Stew

Braised Leeks

Grilled Corn

Fried Morel Mushrooms

French Bread

Dinner 5/18

Grilled Asparagus

Grilled Ramps

Boiled Yukon Potatoes
(w/ parsley, salt and pepper)

Dinner 5/17

Seitan Korma

Roasted Potatoes
(w/ cumin, turmeric and chilli)

Split Mung Bean Dal
(w/ jalapeno, toasted cumin and corriander seed)

Dinner 5/16

Pasta Puttanesca*

*after a reaaaaallllllllyyyyy llllllloooooooonnnnnggggg time at the kids school carnival (imagine 150 kids all running around full of fruit punch and popcorn, trying to win prizes at the game booths and simultaneously spend as much time jumping on the moonwalk as their little impatient line-waiting souls can handle), it's a good thing there was already some pasta in the fridge and the sauce took all of 5 minutes to make...

Dinner 5/15

Stir Fry over Spinach
(tofu, red onion, red and yellow bell pepper, jalapeno, carrot, zucchini, garlic and ginger)

Dinner 5/14

Ensalada Viva Barcelona (a.k.a. Big-Ass Salad)*

* post-Private Reserve tasting food run @ Viva Barcelona (on Detroit Road in Westlake) -- and at least they had a salad ;)

Thanks to Rob Lawson from the Napa Wine Company for the dinner...

Dinner 5/13

Gemelli Pasta w/ Fried Zucchini, Shiitake Mushrooms and Morel Mushrooms

Grilled Baby Artichokes

French Bread

Dinner 5/12

Okara "Courage" Burger

French Fries

Vegetable Tempura

Dinner 5/11

Banana Leaf Packets, stuffed with Tamarind Glazed Seitan, Shiitake Mushrooms and Basmati Rice

Garlic Eggplant

Seared/Steamed Snow Peas

Dinner 5/10

Roasted Vegetable Lasagna
(eggplant, zucchini, red onion, roasted red and yellow pepper and tofu "ricotta")

Italian Bread

Dinner 5/9

Seitan Stroganoff over Fettuccini

Boiled Yukon Gold Potatoes
(w/ parsley)

Fried Shiitake Mushrooms

Braised Leeks

French Bread

Dinner 5/8

Pizza
(artichoke hearts, shiitake mushrooms, onions, black olives, green olives, tomato, red sauce, soy cheese)

Dessert

Strawberry Shortcake*

*yum

Dinner 5/7

Black Pepper Tofu Curry

Dinner 5/6

Tofu con Uva
(fried tofu cutlets covered with a mexican style red sauce topped w/ grapes -- via Diane Kennedy)

Grilled Asparagus

Grilled Corn*

*I know it early, but man, it's good to eat corn again ;)

Dinner 5/5

Tomatillo and Serrano Salsa
(Rick Bayless classic)

Empanadas
(filled with Potato and Soyrizo filling)

Fajaitas
(Red and Yellow Bell Peppers, marinated Seitan Strips, soy cheese)

*yep, repeat of last night with the empanadas -- we were trying them out for a possible wine tasting menu item, and they turned out really nicely. They also stay warm inside for a good 10 minutes which is important ;)

Dinner 5/4

Empanadas
(filled with Potato and Soyrizo filling)

Toastadas
(Red and Yellow Bell Peppers, marinated Seitan Strips, soy cheese)

Dinnner 5/3

Pasta Puttanesca

Rosemary and Olive Bread

Dinner 5/2

Endive Salad
(w/ chopped endive, toasted walnuts, pumpkin seed oil, fig vinaigrette)

Tofu Cutlets Wrapped in Phyllo stuffed with Morrocan-style Couscous

Dinner 5/1

Refried Rice

Spicy Garlic Eggplant

Fried Seitan w/ Hoisin

Braised Shanghai Cabbage

Dinner 4/30

Fettuccini Alfredo

Fried Morel Mushrooms

Grilled Asparagus
(w/ soy, olive oil and balsamic vinegar)

Grilled Ramps*

Steamed Artichokes

* if you ever see these West Virginia specialties, grab 'em -- they're somewhere between spring onions, scallions and garlic.