what m ate

Dinner: Curried peanut soup with spicy salmon potstickers

Dinner: Butternut squash pasta bake with roasted broccoli and prune pudding

Red lentil kofte and roasted zucchini with garlic yogurt sauce plus strawberries for dessert

Mixed mushroom egg bakes with sugar snap peas

Mark Bittman’s rice pudding with strawberries and pumpkin seeds

06-17 to 06-22: Dinner Moosewood Cookbook’s split pea soup with strawberries for dessert

Goodness wrap with apple

06-17 to 06-22: Breakfast Spiced oatmeal (the last of my winter stash!) and stewed rhubarb

05-29 to 06-01: Dinner Chard piroshki (from Laurel’s Kitchen) and an apple

05-29 to 06-01: Lunch Lentil salad and rhubarb pie

05-27 to 06-01: Breakfast Bran Muffin & banana

05-26 to 05-28: Dinner Eastern European vegetable soup (from the Moosewood Restaurant Daily Special) with smoked trout “pate” and crackers

Greek white bean soup and raisin pie

Greek spinach rice and curried eggs (from the Enchanted Broccoli Forest)

Brown butter-chocolate oatmeal with banana

Sweet potato and kale frittata, apple, oatmeal raisin cookie

Rhubarb-almond muffin + banana