Spinach and Goat Cheese Frittata

Another recipe from Deborah Madison's Vegetarian Suppers. I love the combination of goat cheese and eggs.

Chicken Picatta and French Onion Soup

I don't remember much about this meal...

Spaghetti and Meatballs

Second time this month...

Spinach Quesadillas

When I don't feel very much like cooking, I sometimes throw together Spinach Quesadillas. There is a recipe in Deborah Madison's Vegetarian Suppers.

Zuni Hamburgers

Chuck roast was on sale at Nugget this week...

Chicken Stir Fried with Oyster Mushrooms and Snow Peas

This is a simple but tasty recipe from a very good Vietnamese Cookbook, Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors.

Shrimp Cocktail

A repeat of the Mustard's shrimp cocktail recipe.

Portobello, Spinach and Mozzarella Panini

I made my version of a Deborah Madison recipe from Vegetarian Suppers I use a ciabatta and cook the sandwiches on a panini press.

Bibimbap with Bul Gogi

Another repeat.

Chez Panisse

I didn't cook last night because we went upstairs at Chez Panisse. They wouldn't make me a calzone or crostta though...

Achiote Chicken Breast

I used some of the leftover achiote marinade and grilled some chicken breasts with it.

Achiote Mahi Mahi with Gulf Coast Rice

Mahi Mahi was on sale again. See February 28, 2008

Truck Stop Deluxe

A repeat of Truck Stop Deluxe for Mothers Day.

Brown Rice Casserole

This is a dish that Lisa and I used to have all the time. It is a recipe from Deborah Madison's The Greens Cookbook. In our version, brown rice is combined with tofu, zucchini, carrots, celery, mushrooms, and muenster cheese and baked in the oven. The highlight for me is the melted bits of cheese. It makes good leftovers too.

Fish Tacos

Nugget had Mahi Mahi on sale and I had a bunch of leftover corn tortillas. So I grilled the fish and made fish tacos with shredded cabbage, salsa and white sauce (mayo thinned with water).

Slow Roasted Achiote Pork in Banana Leaves

Another recipe from Mexico One Plate At A Time. I cooked the pork in the oven rather than on the grill. This was very good also. I froze the leftovers and reheated them the next week.

Chicken and Black Bean Tostadas

I made these as an appetizer for one of our post Thanksgiving meals in Mammoth. I found the recipe in Rick Bayless' Mexico One Plate At A Time. Lisa gets tiny 3"-4" corn tortillas in Woodland and I deep fry them. Then they are topped with mashed black beans, shredded cooked chicken, and sliced romaine that has been dressed with a tangy dressing. These are really good.

Spaghetti and Meatballs

I made a green salad with baked goat cheese to go along with one of our staples.

Fava Bean, Asparagus and Sugar Snap Risotto

It is getting towards the end of fava bean season, so I did a risotto. Tess and Lisa don't like peas, but they will eat sugar snaps...go figure.

Slow Cooker Chicken with Tomatillos and Potatoes

This recipe from Rick Bayliss' Mexican Everyday sounded good. But it wasn't. I don't need to make this one again.