I pretty much never go to the library while school’s in session. During the average week, I’d rather use my spare time for cooking, running, and hanging with Ellie. BUT there was no work and endless free time last week, so I walked down to the library with her to peruse the cookbook section.
Why I don’t have How to Cook Everything Vegetarian in my collection is beyond me. I’ve made every dinner this week from this cookbook and they’ve all been awesome.
Biryani and Urad Dal with Poppy Seeds last night. So good.
Last night also happened to be one of those nights where beer was necessary. Not sure why we had it in wine glasses, but it was much appreciated.
And now it’s pizza Friday, and I’m making Spinoccoli Pizza. Happy weekend to us all!
I made a double batch of this salad on Sunday night and we had plenty for lunches for days. Unless you’re feeding an army or you want a ton of leftovers, a single recipe is definitely sufficient. I added some pan-fried tofu to up the protein and make it more of a main dish. I can see the end of grapefruit season coming and it’s tragic, but for now, I’m eating them with reckless abandon, and they’re perfect in this salad!
(adapted from How to Cook Everything Vegetarian by Mark Bittman)