Today for lunch I had marinated tofu, shaved spring vegetable salad, whole grain risotto with spinach and asiago, cranberry bean ratatouille, steak & portobellos with breadcrumb salsa, arugula salad with mustard vinaigrette, grilled shrimp in harissa, fresh corn polenta with sautéed cherry tomatoes, grilled zucchini with mint oil, striped bass and tofu (separately) with lemon, white wine and butter sauce, quinoa salad with corn, tomatoes, cucumbers and avocado, chilled asparagus soup, seared fish and tofu (separately) with spicy black beans and mango salsa, chilled tomato soup with shallots, cukes and corn, and warm green beans and new potatoes with sliced eggs and grilled onion.
And a strawberry soup with a digestive cookie for dessert.
For my birthday, JustAwesome got me a class at the Institute of Culinary Education, so I waited until the busiest work week ever (Thanks, MST!) and took Flexitarian Fresh Food Fast with Peter Berley. Peter is in the holy trinity of our home: Berley, Bittman and Oliver. Buy his book. Take his class. Spend an intensive cooking weekend with him on LI. His recipes are really good. He is cute.