Cooking on Mother’s Day Weekend
- Prepped produce from this week’s Timber Creek Farms delivery: escarole, baby carrots, green beans, spinach, watermelon
- CD’s famed tofu-broccoli enchiladas and cupboard enchilada sauce
From Passionate Vegetarian. I cut down the chili powder to 1 tsp. I’ve made it before with more, but it seemed a little harsh.
- Polenta with cauliflower and onions in tomato sauce
From The Complete Italian Vegetarian Cookbook. Simple and very good, but makes a lot of polenta (and I didn’t make quite the full amount!).
- Overnight started bread
From Laurel’s Kitchen Bread Book. I’ve made this before, and it’s excellent. I used about 1.5 cups of home milled flour and King Arthur traditional whole wheat flour for the remainder.