Green Bean Curry

For lunch we had Green Bean Curry (page 102). The curry came out nicely. I served it with dal, basmati rice and apple chutney. What a very simple and yummy lunch.

Blueberry Muffins

I made the Blueberry Muffins (page 370) because I thought they might be nice for a breakfast treat but they are so sweet and yummy it's more like dessert. Again super easy, 10 minutes to put the ingredients together and 20 to bake... I ate mine with ghee while it was still warm

Spaghetti w/ Carrott-Pepper Sauce & Wheat Balls and Grated Summer Squash

Today's menu was:
Spaghetti with Carrot-Pepper Sauce and Wheat Balls from page 255.
Only I made it with Salsa Di Noci (Ligurian Walnut Sauce) on page 514, because I've already made the carrot-pepper sauce several times and wanted to try something different.
The Wheat Balls recipe can be found on page 256 and Grated Summer Squash on page 130. I used whole wheat spaghetti; added ricotta cheese to the walnut sauce; and added a bit of carrot and ginger to the summer squash for color. We both enjoyed this rich and satisfying noon time meal.

Vegetables Stroganoff

I felt like taking it easy, so I made the Vegetables Stroganoff (page 60). It's kind of the one pot wonder thing filled with beautiful, colorful, fresh veggies and the house smells soooo good. Anyway, the only thing to be mindful of is you need to start early because the recipe calls for 2 to 8 hours of simmering. I served it on whole wheat spaghetti and topped it with my favorite; parsley-cashew chutney... it was delicious!

Pistachio Gratin of Asparagus

Pistachio Gratin of Asparagus on page 52 is very tasty. This is a simple and good recipe especially if you like pistachios. Miriam does give a variation with coconut milk added to the asparagus before the bread crumbs. Sounds good for summer.

Miriam's Sofrito

Miriam's Sofrito (page 218) is an all purpose starting point for creating all kinds of soups, stews and savory dishes. This Ayurvedic version of sofrito (a combination of aromatic ingredients cut into small pieces and slowly sauteed in oil) takes any recipe to the next flavor level. Today I used it as the starting point for my split pea soup. It's simply a wonderful way to add flavor.