Whole Wheat Couscous with Broccoli and Walnuts.
I think this recipe originally calls for cauliflower and almonds, but like a lot of the recipes in this book, Bittman supplied several variations, including the one we tried. This recipe is super fast and really flavorful. We added goat cheese on top (just a little). John made it again this week to take to school for lunch.
Thai Carrot Soup
This reminds me of other delicious Thai soups we've made but the lemon grass gives it a more distinct flavor. Click here for an adaptation of the recipe. I don't have as many comments about this one because John had the whole thing prepared by the time I got home from class (aka, the best kind of dinner ever). It's great for the crazy snowy weather everyone's been having and the lemon grass makes it nice and thick.
Mashed Potatoes and Edamame
I feel like you don't even need to know the recipe for this, it's pretty simple. Boil some potatoes until they're soft. Add some miso mixed with water (or red curry paste mixed with coconut milk!) and 2 cups of boiled edamame. Mash it all together and serve. We reheated it tonight in the cast iron pan, which was a great idea. Next time we make this, we'll probably crisp it up in the cast iron for round 1. This recipe is more of a side than a main dish, but we're not exactly pulling out all the stops this week, so it went well with a big salad of spinach, arugula, kalamata olives, avocado, cucumber, feta, and a dijon/olive oil/balsamic dressing.
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