DINNER: June 4th-9th

When it's very warm, a young cook's thoughts turn to salads. Lots of salads.

Sunday: Warm Seafood and Rice Salad with Red Bell Pepper, Corn and Cilantro Vinaigrette

Monday: Thai Cabbage Salad with Tofu adapted from Local Flavors (we didn't get to it last week)

Tuesday: Spinach-Arugula Salad with Chickpeas, Cucumber, Roasted Red Onion, and Popped Mustard Seeds adapted from Year in a Vegetarian Kitchen

Wednesday: Caramelized Fennel Pasta adapted from Local Flavors with Parsley Salad from Vegetarian Cooking for Everyone

Thursday: Mushroom-Zucchini Enchiladas adapted from Vegetarian Cooking for Everyone

Friday: "Burgers" and Oven Fries