Green Salad with Tomatoes and Carrots
Grated Beets and Orange Juice
Pork Roast with Bacon Rosemary Stuffing
from Frank Stitt's Southern Table
This was really good and really easy; I would make it again for the house or at home. I started by cooking some bacon in the oven, adding some finely chopped onions when it was almost done, baking both a little longer, then breaking up the bacon and mixing some small cubes of bread and dried rosemary into the bacon, bacon fat, and onions. All of this got stuffed into an 8.5 lb pork loin that I had cut into four little roasts and burrowed some holes in. These went into a 450 degree oven for half an hour, then the temperature was lowered to 350, and they stayed in for almost another hour. Pork on pork!
Italian Baked Tofu
from the Veganomicon
This is a good recipe that didn't fit well with the rest of the menu. It would be delicious with a pasta dish, or tomato sauce.
Mushroom Stuffing
vegan and traditional
The vegan version was better. Cubed bread, mushrooms fried with onions and garlic, veggie broth, flax seeds, and water, baked for about an hour.
Braised Cabbage with Carrots and Onions
from All About Braising
Evie made this, and used more red pepper than I would have. I loved it, especially the onions!
Roast Potatoes, Fennel, and Green Beans
from Barefoot Contessa Back to Basics, by way of Susie Smart
This was a huge success, despite the fact that it came out a little late thanks to a broken oven. Just potato rounds, fennel wedges, green beans, olive oil, salt, and pepper, and (eventually) a very hot oven. The printed recipe lacks fennel, but has asparagus and parmesan; the version I ate in Massachusetts had all three. Ours was not quite as tasty, but possibly better for the house; I don't think that shaker cheese would have improved the dish. More green beans definitely would have, though, as would asparagus in the spring.
Tapioca Pudding
from the Joy of Cooking, with
Wine Poached Figs
from Baking From My Home To Yours
