Eco-Friendly Menu Planning: How We Use Asana

In my new job at work, I am responsible for a team of staff who research and select technologies to make staff work easier.  We came across Asana as a task and project management tool.  It has revolutionized our work, and while we may not stick with it for project management in the office, my husband and I have learned about its amazing domestic applications.

Asana is a cloud-based web application, meaning that all of your data is hosted by Asana and is accessible via URL by any PC, workstation, or device.  It's very slick and easy to use with its real-time updates.

You can have different and separate workspaces in the application.  I have a workspace for my department at work, one for home projects with my husband, and one for personal and private projects.  Workspaces can be shared with anyone through an invitation.  Check it out!

Here's how we use it for menu planning:

First, we create a project, called Weekly Menu.  We add each recipe as a task and add a URL to the online recipe or a note about the recipe book and page number in the right hand pane that contains notes.  When we've made one of the recipes for the week, we check it off, and it becomes archived.  The next week when we are planning, we can see our archived list and revive our favorite recipes for the weekly menu by un-checking them as complete.

We then write up the grocery list in a different project, categorized by sections of the grocery store.  Each ingredient is a task.  You can move the tasks around to different categories.

We both have smartphones, and Asana has an app for both iPhone and Android.  When either one of us are at the grocery store, we just check off what we've purchased.  It's cool that you can see what you still need in real time.  We could technically both shop in different stores at the same time and be able to communicate with each other about what we've already selected for our grocery carts.

Have you used Asana for menus and grocery lists?  If so, what are your tips?

This week's menu

Hello folks, I'm back! I'm not sure how often I'll get to post with a new little one in the house, but I'll try. Our baby was born on October 1st, 2009, and it's been quite a ride! We had some amazing friends bringing over their homemade food for the first couple of months which helped us immensely, and we've recently started cooking food that's typical for us instead of just take out or prepared stuff. I started up our CSA again so have had to think about a menu for this week. Here we go!



This week's box:
Navel oranges
Fuji apples
Savoy cabbage
Collard greens
Leeks
Red leaf lettuce
Yellow onions
French fingerling potatoes

And the resulting dinner menu:

• Pan-grilled chicken & fingerlings with saffron aoli and side salad
• Feijoada (with sausage instead of tofu) & collards with rice and oranges
• Farmer's market ravioli with Pasta Cosi roasted garlic sauce (a gift from a friend from the holidays)
• Beans and cabbage with shrimp (Joy of Cooking)
• Fish in a bag over greens with country bread
• Pappardelle with cabbage, prosciutto and sage

This Week's Menu

Early spring is about to hit, and we've had a mixture of rainy vs. very sunny days. I'm inspired to eat the fresh, young fruits and veggies that are starting to show up in our farmer's markets, like asparagus and artichokes.

We also recently found out that we're expecting a baby in early October, so my goal is to eat as healthy as possible, with as many fresh fruits and veggies that I can fit into my diet.

Here's the goal for the week (I don't plan a dinner for every night since we tend to have leftovers or something comes up. We always have standbys, like risotto or pizza to use up leftover veggies and ingredients):

Breakfasts
Whole wheat english muffins with egg, cheddar cheese, and tomato slices
Nut cluster cereal with milk and orange juice
Berry shakes

Lunch group
Artichoke phyllo pie with side salad of spinach and oranges

Dinner
Sun: Artichoke phyllo pie
Mon: Fresh pasta
Tue: White fish with baby bok choy
Wed: Feijoada with greens and rice
Thu: Chicken milanese with side salad of tomato, cucumber, and avocado and bread

This Week's Menu

This is going to be a busy week for me! We're nearing the holidays, and we have a new director at work in my department starting this week, and I have a concert on Thursday, in which I will be a soloist. We're having a gathering for our director that will involve cookies and cider, and I'm supposed to bring a treat to the concert. My parents are also coming into town to watch me play, and Friday is my mother's birthday, so I'm taking her out for some high tea. Here's my plan for the week:

Treats for the director and the concert (makes a very large batch of cookies, so it should last for both): Docinhos de goiabada (or goiaba cookies. Sorry, I can't share the recipe here since this is a family recipe that has been sworn to secrecy)

Lunch for the lunch group:
Burritos made with "refried beans with cinnamon and clove" from "The Splendid Table's How to Eat Supper" (the recipe was given to me from a coworker whose partner is a chef and loves this recipe) and with roasted sweet potato, guacamole, micro greens, green onions, olives, and sour cream (inspired by Fran's Spicy Sweet Potato Burritos)

Dinners:
Sunday: Burritos (see above)
Monday: Fresh pasta from the farmer's market
Tuesday: Baked polenta with mushrooms, and marinated beans and spinach salad on the side
Wednesday: Coconut mung bean soup
Thursday: Another fresh pasta from the market
Friday: out for dinner with my parents

You'll notice that a couple of recipes either come from or are inspired by a blog I just found today that I think will become my new favorite blog, Fran's House of Ayurveda. This is the kind of blog I would have loved to create if I knew enough about Ayurvedic cooking, so I know I'm going to learn a lot! I've been looking for good Vata recipes (my dosha, or constitution, is Vata-Pitta), and I've also been looking for some good breakfast recipes. I'm always amazed at how difficult it is to find healthy and satisfying breakfast recipes since we all know that this is the first meal of the day and is quite important. I'm looking forward to it. Have a great week, everyone!

Thanksgiving Planning

Thanksgiving is only a couple of days away, and if you haven't planned what you're making yet, check out our Thanksgiving menu from last year.

We aren't hosting Thanksgiving this year and are instead driving to my parents' house in Santa Barbara. Here's our menu this year, as far as I know it. We're bringing the pecan pie and apple crisp, as well as a red and a white wine.

Turkey marinated in brine
Chestnut stuffing (Dad's family recipe)
Mashed potatoes or sweet potatoes
Baked brussel sprouts
Cranberry sauce
Apple Crisp
Bourbon pecan pie
Double ginger pumpkin flans

Happy Thanksgiving, everyone!

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UPDATE

Here are some of the pictures of our Thanksgiving Dinner!

Cooking for Friends

One of my best friends recently had a baby, and I finally had a chance to visit this past weekend to meet the little peanut for the very first time. We had a great time (and I'm not a baby person)!

I knew that I wanted to help out in whatever way I could during my visit, and I also knew that during our college years together as roommates, I would often cook us a nice dinner to make us feel at home. As a new mommy, my friend definitely hasn't had time to cook some nutritious home-style meals, so I brought a few recipes and had her choose what she wanted most. The recipes needed to make a large quantity of food that could be eaten that night and frozen for later or that could teach her how to make a good meal within her schedule as a mother and private music teacher. We chose two recipes, a Slow-cooked Red Curry Chicken with Butternut Squash from Cara's Cravings that was fabulous and utilized her slow-cooker, and a Spicy Turkey Sausage Lasagne from Epicurious that could be frozen. Both were very successful in case you want to use them as a similar treat for your friends!

This Week's Menu

We have a very bad habit (or should I say that I have a very bad habit) of buying too much food every week because it looks so good! Well, we all know that food is getting more expensive, and it really is a shame to throw any of it into the compost bin. So, I decided to plan a half a week of food for now to see how things go. We recently discovered a fresh produce shop within walking distance of our apartment, Dan's Fresh Produce. In addition to their store, it looks like they offer a weekly box of produce from local growers, similar to the Community Sustained Agriculture I discussed before. Because we're only two people, sometimes our meals can last more than one dinner, and it's hard to gauge when this is going to happen. I'll see how it goes with a plan until Wednesday to see if we need to buy more or just extend our current recipes. With Dan's Produce down the street, I can easily take a walk after work and get my workout and dinner, too!

Sunday
Breakfast: Oatmeal and figs
Lunch: White bean and basil hummus with pita, carrots, dolmas, sliced feta, and arugula salad
Dinner: Chicken marinaded in yogurt vindaloo curry, butternut squash curry, sauteed chard

Monday
Breakfast: Banana bread
Lunch (lunch group): Lavash sandwiches and pasta salad
Dinner: Goat cheese ravioli with summer pitta sauce

Tuesday
Breakfast: Banana bread
Dinner: Tilapia marinaded in citrus-herb marinade with harvest blend couscous and veggie and arugula salad

Wednesday
Breakfast: Pugliese toast with jam and nut butter
Dinner: Adzuki "black" beans and rice

This Week's Menu: An Anniversary Trip to Wine Country

We're heading to Napa and Sonoma mid-week for our 3 year wedding anniversary and have planned a special breakfast before our drive out on Wednesday morning and a picnic lunch to bring with us that first day to the Nichelini Winery that might last us more than one day if we have a fridge in our hotel room. I hope the menu pairs well with a nice summer wine. Nichelini describes themselves as:

"The Nichelini Winery is the oldest family owned and continuously operated winery in Napa County. Nichelini Winery is listed on the Registered Historic Places in Saint Helena, California, Napa County. Each winemaking process is conducted and managed by a descendant of Anton Nichelini, our founding father."

For the other days of the week, I tried to plan meals based on leftovers in our fridge so we don't come home to spoilage. Leftovers include smoked applewood bacon, smoked ham, and pears from a coworker's tree. I take part in a vegetarian lunch group at work (usually 4-5 people), and we each bring lunch for the others one day per week. At the moment, my days are Mondays. Because I'll be busy this week with travel plans, I'm going to make some simple pizzas. Here's the breakdown:

Sunday
Breakfast: Blueberry muffins and peaches with chai
Lunch: Something at the farmer's market
Dinner: Smoked ham and asparagus risotto - I might make this with broccoli or a different vegetable if the asparagus doesn't seem to be in season (I doubt it is)

Monday
Breakfast: Cinnamon raisin break with cream cheese and fruit
Lunch: Pear and gorgonzola pizza with carmelized onions over whole wheat crust; Greek pizza with olives, red onions, and summer squash over herbed crust; salad with a light vinaigrette
Dinner: Fresh pasta from the farmer's market

Tuesday
Breakfast: Triple berry danish
Lunch: provided by lunch group
Dinner: BLT sandwiches with applewood smoked bacon, heirloom tomatoes, and sourdough bread and veggie chips

Wednesday: Wine Country Day 1
Breakfast: Whole wheat buttermilk pancakes with seasonal fruit and fruit sauce
Lunch: Picnic at Nichelini (recipes from The Vegetarian Bible - Onion braid with mustard seeds (bread) topped with brie, kuku with spinach, potato and squash turnovers, blueberry summer pudding
Dinner: A restaurant in Napa - adventures will lead us somewhere

The rest of the week will consist of trying some wine country restaurants and some yummy wines. And of course, there will be a spa day.

This Week's Menu

I'm starting to fall in love with my new slow cooker, and I made sure to plan a menu where almost every meal has a slow-cooked piece. For example, the refried beans for the burritos, the marinara sauce, and the beef stew will all be done in the slow cooker.

Breakfast
Slow-cooked oatmeal with apples and cinnamon

Lunch
Refried Black Bean Burritos, with Roasted Vegetables, Rice, Salsa, and Guacamole

Dinner
Guinness-Battered Basa with Oven-Roasted Rosemary Chips and Apple Escarole Salad
Gnocchi or Portabello-Shiitake Ravioli in Homemade Marinara and with Sauteed Spinach
Crepe Manicotti
Cranberry Beef Stew (made with organic and grass-fed beef) with Steamed Broccoli
Pizza with Tomatoes, Mozzarella and Pancetta

This Week's Menu

It's getting quite cold here in the Bay Area, colder than I remember it getting here, down to the 40's at night. Because of this, I'm in the mood for warm, comforting foods. We also ordered a Cuisinart Slow Cooker with a gift certificate, and it should be arriving this week, so we'll have to try it out! Here's our planned menu for the week:

Breakfast
Apricot and Cherry Granola with yogurt

Lunch (for my lunch group)
Italian Pasta and Bean Stew

Dinner
Seared Orange Scallops with sauteed peppers
Frittata with Tuscan Kale (got this from Lucullian Delights and it looks wonderful!)
French Beans with Smoked Sausage
Fresh Vegetable Penne

Happy Thanksgiving

I hope everyone had a fantastic Thanksgiving!! I want to post what we had this year, because it was a bit untraditional and fed 5 people for dinner and lunch perfectly. There's no need to find creative and alternate ways to eat your turkey this year.

My parents drove up here from Santa Barbara and brought with them a pork roast marinated in a chipotle sauce. They also brought wine, a potato-sweet potato hash, and orange cranberry sauce. My brother brought a pumpkin and apple pie, and we made:

Baked Brussel Sprouts - I will post this family recipe later and soon.
Spinach and Apple Salad with Crispy Almonds
Pumpkin Pie (with no eggs or evaporated milk, the best pumpkin pie I've had yet) - this pie will be posted soon and will probably become my dish for our holiday potluck at work.
Bourbon Pecan Pie with chocolate drizzles - As most of the reviewers suggested, I also increased the amount of chocolate from 1/2 ounce to 1 ounce and would increase the pecans to a full cup or more. I hate store-bought crusts, so I made a homemade butter and shortening crust. The bourbon flavor was good, but make sure you buy good bourbon. I used Knob Creek Small Batch Bourbon. Next year, I will probably try an egg-less and corn syrup-less pecan pie from Heaven's Banquet and may try to incorporate the bourbon and chocolate into that recipe. We'll see!



Alternative Thanksgiving Vegetarian Main Dishes
Personally, I am not a fan of fake meat. I think you should either eat meat or not, and this is probably because I'm not a fan of processed foods. The fewer ingredients an ingredient contains, the better, in my opinion. So, when choosing a Thanksgiving main dish, I want to nourish my family and guests with food I've made from scratch with single, stable ingredients. For all the vegetarians out there, here are some vegetarian main courses we've had a lot of luck with in the past. Most Thanksgiving side dishes don't contain meat and are perfect as they are. Posts will come soon:

Wild Rice and Mushroom Brioche with Buttered Shallot and Wine Sauce
Mushroom and Caramelized-Shallot Strudel
Lasagna with Fall Vegetables, Gruyère, and Sage Béchamel

Other ideas can be found here:
Cooking Light and Southern Living Vegetarian Thanksgiving Menus - Full menus if you want it all laid out for you in advance.
In a Vegetarian Kitchen with Nava Atlas - Some great mix and match ideas with recipes included.
Fabulous Foods Thanksgiving - There are some great looking main dishes here.

When a Non-Vegetarian Cook Hosts a Vegetarian Guest - A great resource when you're not quite sure what to do when you've invited a vegetarian to your traditional Thanksgiving dinner.

All this information is a bit late for Thanksgiving planning this year, but I hope it will pop up again next year when we're not sure what to do! Again, Happy Thanksgiving and Happy Holidays!

Vegetarian Feijoada

Feijoada is Brazil's national dish and is traditionally made with black or brown beans and many different kinds of fresh and cured meats. It is usually served with rice, a shredded green, such as mustard greens, and with fried pork chops, farofa (manioc crumbs with spices), orange slices, and caipirinhas to cut all the fat and heaviness in your stomach. It is truly a well-designed meal that satisfies!

In the US, it's not easy to find farofa, nor is the many kinds of meats seen as acceptable. So instead of these ingredients, I use bread crumbs and hickory-baked tofu. This version of feijoada is very good and satisfying and is also appropriate for my vegetarian lunch group at work.



Vegetarian Feijoada
Serves 8

1 pound dried black beans
3 tablespoons olive oil
1 onion, chopped
2-3 cloves garlic, minced
1 tablespoon cumin
dried red pepper flakes
1/2 teaspoon salt
2 plum tomatoes, peeled and chopped
1 tablespoon white wine vinegar
12 ounces baked tofu (hickory or savory flavor), cut into small cubes

Soak beans by covering beans in a bowl with the boiling water, 2 inches above the beans. Let sit for an hour or until the beans have doubled in size. Rinse and drain. Place the beans in a large pot with 4 cups water. Bring water to a boil and cook the beans for 2 hours.

In the meantime, heat olive oil in a skillet. Add onion and garlic and cook until soft. Add cumin, red pepper flakes, and salt. Heat until the onions are starting to brown and the spices become fragrant. Add tomatoes and cook until they are soft and incorporated into the mixture. Turn off heat and set aside.

When the beans are finished cooking, they should be soft. Take a cup of beans from the pot and mash with a fork. Return the mashed beans to the pot and mix them well. The gives the dish a creamier texture. Add the cooked onion mixture, the vinegar, the tofu, and adjust salt to taste. Bring back to a bubble and simmer for another twenty minutes or until the stew has reached its desired consistency. Serve with the following:

Mustard Greens
Serves 8
1 bunch mustard greens, washed and sliced as thin as possible

Steam the greens in a bamboo steamer and saute in a skillet with some olive oil and salt. I often also add garlic and red pepper flakes here to taste.

Garlicky Rice
Serves 4, Double to serve 8
1 tablespoon butter
2-3 cloves garlic
1 cup rice
2 cups water
Pinch of salt

Melt butter in a small pot. Add garlic and cook over medium-low heat until soft. Add rice, increase the heat a little, and cook until the rice is translucent. Add the water and salt. Bring to a boil. Lower heat to simmer. Cover and cook for 20 minutes.

Bread Crumbs
Choose a few slices of a good bread. I used sourdough this time. After all, we live in the San Francisco Bay Area. Preheat oven to 500 degrees. Add bread. Turn off the oven and let it cool. Take out the bread and place in food processor. Process until finely ground. You can add salt and spices, such as oregano.

Sliced Oranges

This Week's Menu

I feel like I'm finally back into the swing of things, back to my old cooking habits. I'm not sure what happened during the past couple of months. It could be that I started a new job and was just too exhausted to think about a menu. It could be that I'm not as inspired by summer produce...Or is could be that receiving a weekly CSA box was actually stifling my cooking creativity. I usually plan a menu based on cravings and what's in season, and I somehow found it difficult to wait until the middle of the week to receive half of my produce, never knowing exactly what I would receive.

We've decided to stop our CSA subscription until at least next January or February. We'll be traveling to Brazil soon, are we're tired of the boxes. Last week, a green caterpillar dropped out of our vegetables when my husband was putting them away, and he didn't notice that it was crawling on him until an hour later. I think that in itself freaked him out. I had also, a few weeks ago, placed a bunch of rose geranium that we received in a glass of water, as suggested, to allow the roots to sprout so it could be planted. The plant seemed to be doing well, but after a couple of weeks, I noticed quite a few dropping around the plant that didn't seem to be part of the plant. All that time, a little green caterpillar had been eating and growing in there!! So, we're going to give this a break for now, and I'm not so sure how we'll fare. To be honest, I already kind of miss it when reading the produce list for next week, but my inspiration and creativity with my cooking seem to do better when I can choose my veggies and fruit for the week by what's most appealing.

This is what we bought this week:


Baby Spinach, Pink Pearl Apples, Blackberries, Ollaliberry Preserves, Basil, Early Girl Tomatoes, Crimini Mushrooms, Red Bell Peppers, Long Beans, Lobster Ravioli, Spinach Pappardelle

In any case, I do have a menu for this week using our new produce and leftover produce from last week:

Dinner
Soft Polenta with White Bean, Squash, and Sage Ragout, served with sauteed garlicky Chard (From The Modern Vegetarian Kitchen)
Lobster Ravioli from the Farmer's Market
Chicken with Poblano Cream Sauce and Cilantro Rice (From Everyday Food: Great Fast Food (borrowed from a friend, and the recipes look yummy!) Yes, I know, it's not pescetarian! My husband has decided to temporarily eat meat because of our trip to Brazil and to appease my grandparents there. So we're eating poultry almost once a week for now)
Palak Paneer with Chapati or Naan
Wild Rice and Mushroom Empanadas with Long Beans
Halibut with Artichokes and Potatoes (From The San Francisco Ferry Plaza Farmer's Market Cookbook)

Lunch
Sweet Pepper Sandwiches (side to be determined)

Breakfast
Bagels
Strawberry, Lox, or Plain Cream Cheese
English muffins with Ollaliberry Preserves (from the Farmer's Market)
Pink Pearl Apple Sauce

This Week's Menu

Because we now receive our CSA box on Wednesdays, I no longer find the need to buy all of our ingredients for the entire week on Sundays. I think I'm usually supposed to receive a list of the produce in the box on Friday, but I didn't this week, so this menu is based on what I have left plus items we picked up at the farmer's market today. I'm branching out this week by making more creative and personal recipes. I'll post any if they are good. This list may change as I learn what else our week has in store.

Dinner
Parsley Pasta over Arugula
Miso-rubbed Salmon with Swiss Chard and Couscous
Crepes filled with Smoked Salmon, Red Potatoes, Asparagus, topped with a White Sauce

Lunch
Velvet Vegetable Soup with Summer Squash, Gruyere and Arugula Pizzas

Breakfast
Banana Bread
Granola
Yogurt
Berries

This Week's Menu

Recently, some of my coworkers and I restarted our vegetarian work lunch group. There are four of us, and we cook for each other once a week, so that 4 days of lunch are planned for us for the week. We've been doing it for two weeks so far, and it's been great. Because of this, it isn't necessary to plan more than one lunch item because we'll have plenty of leftovers from that one lunch menu and the dinners for the week.

Beyond that, I've been enjoying experimenting more with whatever is lying around in the fridge or pantry, so if these don't seem like enough, there's always something that can be made, as long as you have your pantry fully stocked with staples.

Dinner
Fish with Fava Bean Salad and Whole Wheat Bread
Cauliflower and Pistacchio Quesadillas
Vegetarian Chili
Barley Soup
Lobster Ravioli

Lunch
Lentil and Parsnip Burgers with Curried Ricotta Sauce and Fresh Romaine-Tomato Salad

Breakfast
Honey-Wheat Bagels and Onion and Grain Bagels
Whole Wheat English Muffins
To Top the Bagels & Muffins: Peanut Butter, Almond Butter, Blueberry Jam, Strawberry Jam, Cream Cheese
Yogurt
Blackberries

This Week's Menu

Dinner
Homemade Seitan Cutlets with Cranberry Sauce
Black-eyed Pea Fritters and Collard Greens
Wasabi Salmon Burgers and Fries
Spaghetti with Puttanesca
Roasted Vegetable-Cheese Pie
Vegetable Lo Mein

Breakfast
Oatmeal-Chai Buttermilk Pancakes

This Week's Menu

I won't have time to come home for dinner on Monday, so this week's has one less day.

Breakfast
Bagels with lox and cream cheese

Lunch
Leftovers from Dinner

Dinner
Barbecued Fish (whatever we find) with Roasted Potatoes and Green Beans
Spinach and Cheese Ravioli with Spice Tomato Sauce (Vegetarian Puttanesca) and Fresh Salad
Black Beans and Rice
Homemade Pizza
Mediterranean Couscous and Beans
Stir-fry

This Week's Menu

This week contains Valentine's Day, so we'll have a special Valentine's dinner menu. We also weren't able to finish all of last week's menu selections, so we'll start with the Veggie Stroganoff from last week. We didn't have enough food for lunch, so I've included a couple of lunch selections and a quick bread for breakfast.

Breakfast
Banana Bread with Dried Apricots

Lunch
Hummus Club Sandwiches
Penne with Chickpeas in Tomato Sauce

Dinner
Veggie Stroganoff
Farmer's Market Fresh Pasta (Walnut-filled this week)
Baby Lima Bean and Spinach Gratin
Fish (not sure what yet)
Pizza

Valentine Dinner
Honey Carrot Soup
Deviled Crab Boules with Buerre Blanc
Steamed Asparagus
Fresh Fruit with Ricotta Sauce


--Honey Carrot Soup


--Crab Boule

Oscars Party

Right now, I'm in the midst of planning the menu for the Oscars Party I'm hosting on February 25th. The Oscars start at 4pm and go on for hours, so it'll involve serving snacks and a meal. The Oscars are being hosted al fresco this year in LA, and the style is Mediterranean, so I'm trying to build upon this theme with the menu. These are some ideas I have to start with, but let me know if you have any to add! I'll be updating this as time goes on.

Appetizers & Finger Foods
Traditional Popcorn
Maple-Chile Popcorn
Cinnamon Sugar Popcorn
Cheese Fondue with Steamed Veggies and Toasted Baguette Slices
Mini Roasted Red Pepper Philo Pies
Bruschetta
Stuffed Grape Leaves
Marinated Brie and Olives

Main Dishes
Mediterranean Galette
Layered Vegetable Terrine
Caprese Salad with cherry tomatoes and mozzarella balls

Desserts
Double-dipped Chocolate Strawberries
Truffles

Drinks

This Week's Menu

It is the beginning of February, and in California, this is often a time when spring starts to pop its little head. Indeed, it is in the high 60's today in the Bay Area. However, the produce available reminds us that we're still living in the height of winter. Warm, hearty foods make the soul happy. This was my theme for creating our dinner menu this week. Because I'm only feeding two people here, the leftovers from dinner will also feed us for lunch. My best friend also recently mailed me a pouch full of Iranian saffron, and I intend to use it!:

Breakfast
Spiced Oatmeal
Saffron-Lemon-Almond Bread

Dinner
Vegetable Kofta (From Heaven's Banquet) served over Rice
Farmer's Market Fresh Pasta (happens to be smoked salmon this week)
Monkfish in Saffron Broth over Baby Spinach and Red Potatoes (from Cooking Light, Jan/Feb 2007)
Tuscan Baked Beans (from Joy of Cooking) with Sauteed Greens and Crusty Bread
Vegetable Stroganoff (From Heaven's Banquet) over Wide Wheat Noodles
Homemade Pizza with leftover toppings

Some of these recipes may be appearing soon, so keep checking back!