Image courtesy of Jamie’s Kitchen

I’m trying to cut back on my caloric intake (I’ll write about it for tomorrow’s post), so here’s what’s on the docket for this week:

1. Salt and Pepper Tofu (which we never got around to making last week because I was in a funk and just wanted to eat out)
2. Spinach, Feta, and Tomato Pitas
3. Stuffed Winter Squash with Pears
4. Bean Burritos

Last week, there was a sale on local cauliflower at Whole Foods. It was $2.99 per head (not per pound). That meant I had to buy the biggest head of cauliflower available (not very pragmatic, I now realize).

Once I got home, I learned that we already had a head of cauliflower left over from the pre-holiday. Oy vey!

Luckily, I am in love with this cauliflower recipe. While I’m adding recipes to our binder, I’m also going to add this recipe for make-your-own-salad dressing. It’s surprisingly easy to whip up a quick vinaigrette, especially if you have an old jam jar lying around to use as … Read More

Beautiful image courtesy of Erin at fresh365

Oh hooray!

Erin posted a roundup of her favorite recipes from 2009. We’re going to try a different one for each of our home-cooked meals this week:

1. Flatbread with Gongonzola, Caramelized Onions & Arugula
2. Salt & Pepper Tofu
3. Green Pea Pesto with Walnuts

And we’re having friends over for dinner this week, so I want to serve something we’ve already tried: Maple-Pumpkin Pasta with Blue Cheese and Sage. Yum!