Wednesday dinner (Matt):
Green salad with dill and light dressing. I believe he said this was from the Angelica Kitchen cookbook.
Chickpea and seitan stew over brown basmati rice. This came from a cookbook, too, but I'm not sure which one. Matt is pretty jazzed about the idea of grinding up the seitan in the food processor; he had never done this before, and new worlds are opening up.
Chard, carrot, pattypan squash curry with seitan, served over brown bamati rice. I considered using quinoa, but I really wanted rice. The sauce was coconut-based, and had a tiny bit of turmeric, but was mostly seasoned with fresh shallot, garlic, ginger, jalepeno, then rounded out with torn basil leaves (from the porch) and scallion. Based on a Peter Berley recipe.
I was pleased that I put a dent in our share.
After dinner, we went out to hear some music and have a free salsa lesson. A bit out of character for us, but it was fun. The kids found friends and danced for a couple of hours. We all collapsed on our return home.