Cashew Cauliflower Curry

I love this combination.  It's colorful, has a lot of textures, is quick and easy, and I really love the cashews that bring out the nuttiness of a great brown rice.  I splurged on the Lundberg mixed whole grain brown and might not ever go back.  This curry could be made with any combo of veggies, but I do like the green beans and cauliflower.  I fried the tofu in some peanut oil tonight but it's kind of a pain and might go back to just stir-frying it.

Creamy Turnip Soup with Sausage

A slight variation on creamy potato soup, I used 4 turnips, chopped and boiled in homemade chicken stock, plus the leftover roasted veggies from the weekend.  The soup was a little bland, needing salt and pepper, but spicy chicken sausage added a bit of both texture and flavor, and warm bread was a great dipper for the soup.

Lentil Brussel Spout Stir Fry

I read somewhere that brussels sprouts have been selectively bred to be less bitter.  I don't know if it's true, but the sprouts we had tonight were crisp and fresh and toasted nutty and fantastic.  Lightly caramelized with some tiny new potatoes and black lentils, with a sauce of mint and Greek yogurt, plus almonds and dates sprinkled on top.

Thomas wasn't interested, but he's not feeling 100%, and Andrew fought on principle, but the adults were happy and have big bowls for lunch tomorrow.