One of the delights of being here, totally unrelated to cross-cultural training (I think), has been dinner. Someone before us left the fabulous Moosewood Restaurant Low-Fat Favorites, and so far we haven't cooked a single thing outside of it. If you're not familiar with the other Moosewood cookbooks, they're mostly vegetarian (but include fish) and TASTY! These are also refreshingly light after six weeks of fundraising eating. The cooking has taken a little longer than I normally allot, but it's definitely been worth it. Also, after a long day of thinking, there's something sweet about spending an hour chopping and mixing. Here's what we had for dinner (leftovers for lunch) last week:

• Saturday: Tropical gazpacho, Mexican pasta salad, Banana-mango shakes


• Sunday: Wild rice waldorf salad, Bean and bean gumbo


• Monday: Baked sweet potato salad, Mahi-mahi with pineapple chutney


• Tuesday: Corn and bean stuffed baked potatoes, Carrot orange salad


• Wednesday: Spinach avocado grapefruit salad, Corn and potato soup


• Thursday: Spanish potato garlic soup, Caeser salad


• Tonight: Savannah beans and greens soup, Cornbread

Highlights for the week to come include Chilled beet and buttermilk soup (Tim is nervous), Mushroom pate almondine on rye, Greek spinach rice balls, and Mango coconut cucumber salad. I love to look in the refrigerator and see it packed full of fresh veggies! I think I've realized recently that although I enjoy eating meat, I don't really like cooking with it. A vegetarian kitchen feels much cleaner and safer!

Things we use often: blender, soup pot, cutting board, onions
Things we haven't used at all: meat, flour, frying pan, butter, the oven (well, once, for baking potatoes)

1 Comment

1. May on September 15, 2007 at 9:32 PM

   Wish I were having dinner at your house every night!