What's For Dinner - Part 2

[RachelB]

A Korean stew with soybean paste, peppers, zucchini, and tofu. Rice. Bean sprouts.

[DrPusey]

I made veggie Reubens, and there was minestrone from Trader Joe's too.

[RachelB]

Leftover Korean stew-- a good rainy day meal.

[RachelB]

Ravioli filled with pureed winter squash. Bell peppers cooked in brown butter with sage and sherry vinegar. Arugula.

[RachelB]

I'm having the last of the stew with bean sprouts and rice tonight-- putting most of my cooking energies into making cranberry sorbet (for later this week) and lemon marmalade (for breakfast tomorrow).

[Geechee Girl]

Grilled salmon and salad. I'm also making a Spanish tortilla for school lunches this week,

[DrPusey]

Catch-as-catch can supper before Thanksgiving grocery shopping: a piece of buttered toast, grape leaves, and honeydew melon.

[DrPusey]

Leftover Thanksgiving food - a couple of slices of Harvest Roast with spoonfuls of the cranberry relish I made on the side. Maybe I'll have a glass of Port as dessert later.

[cindyluvs24]

Leftovers from Thursday. I'm raking and bagging leaves tomorrow, so I'm making chili for dinner in the slow cooker. That way, I won't be too tired for the Walking Dead finale.

[RachelB]

Burmese chickpea soup with cress, ginger, and lime. Rice.

Our Thanksgiving leftovers are pretty well gone at this point, except for the turkey (which is all The Partner's to handle), the fennel (which I am munching whenever I open the refrigerator), and the cranberry sorbet.

[RachelB]

Eggplant pizza. Cranberry sorbet.

[RachelB]

Beans and greens.