Friday lunch bears mentioning:
It was a simple mixed lettuce-cucumber salad and then Matt made panini with his baked tofu from the other day (recipe from the Angelica Kitchen cookbook), garlicky sauteed kale, and basil-parsley pesto on ciabatta. Even the avowed carnivores in my office came over because it smelled amazing.
Pilaf with white basmati, millet, and quinoa (also from the Angelica Kitchen cookbook).
This is one of those where you start it on the stove and finish in the oven. I tended to ignore this idea in the past, partly because I am one of those people who is good with cooking grains on the stove. I never measure, and they pretty much always turn out right. Maybe it is an Indian thing. Lately I have been giving this method a try. The nice thing is that it reduces the number of things cluttering up the stovetop, and the grains do come out beautifully.
String beans and red onions in honey-mustard vinaigrette (a Peter Berley recipe). I have been wanting to make this recipe since I bought that cookbook (The Modern Vegetarian Kitchen) a long time ago, when it first came out. In the headnotes, he says that when he first developed this recipe, he left a plate of these out and when he turned around his young daughter had devoured the whole thing. We had the same experience. We inhaled these. They were so good.
I saved a couple of fistfuls of string beans for my pickle experiment, which has been put off for yet another day.