Dinner 11/13
Polenta w/ Cauliflower and Tomatoes, Topped with Mushrooms
(from Jack Bishop's "The Complete Italian Vegetarian Cookbook" p. 188)
Brasied Fennel in Orange*
* a little twist on the usual fennel prep -- braised in half water, half fresh orange juice, then roasted in the oven for 20 minutes at 350.
