Afghan Adventure, and Falafel Fest recap

Salad

Greens, Carrots, and Beets with pomegranate balsamic dressing

Red Lentil Soup with Ginger

Red Lentil Soup is always yummy, but I thought that this one was a little weak. I used water instead of veggie broth because of the gluten, and did the onions, garlic, and ginger by eye. It could have used more of everything.

Afghan Squash, three ways

Plain Squash, Lamby Squash, and Nutty Squash. These were all delicious, but it was definitely not worth the effort of peeling the squash, or the fat and sugar of the fancy prep. The control group squash was just as good.

Brown Basmati Rice

Plain, and with carrots, onions, raisins, and cumin

Slow Cooked Spinach

With green onions, dried dill, and fresh cilantro. My favorite dish of the night. We should have made less of the lentils and more of this.

Roasted Eggplant and Cauliflower

with pomegranate yogurt sauce, and minty yogurt sauce

Almond Rosewater Cupcakes

Last week (March 1):

Falafel, Lamb Balls, Quick Pickled Cabbage with Parsley, Raw Red Cabbage with Grape Tomatoes, Fried Eggplant, Lemon Tahini Sauce, Harissa, Apricot Lentil Soup, Salad, Bulgur with Parsley and Mint, Store Bought Pita, no cupcakes