- Black bean pumpkin soup. Needless to say we'll skip the ham, and we'll use dried black beans from the garden, leftover Halloween pumpkins, and garden tomatoes (we still have a bunch of them pinking up in a box in the pantry—awesome).
- Ethiopian food (yellow peas, spicy lentils, shiro, and greens with injera from the merkato a few blocks from here. Have I mentioned that I love our new neighborhood?)
- Eggs in Purgatory with Artichoke Hearts, Potatoes and Capers. Mostly because I like the name. I might swap out the artichoke hearts since a) I don't have any on hand and b) the kids aren't huge fans. Any ideas of what would be good in there?
- Spanish White Beans With Spinach tossed with pasta.
Sunday, November 7, 2010
Menu: Bean/Pumpkin Soup, Baked Eggs, Ethiopian Food, Vegetarian Bolognese,
I just can't seem to talk about anything but food these days—which is kinda funny, since with this lingering cold I haven't really been able to taste anything for about a week. Still, we need to eat, which means I need to plan. Here's what's on the docket: