J:

I'm sure I've missed one or two weeks, but several things
prevent me from trying to recap. First, the details (and some
of the ... what's the opposite of details? Broad strokes?)
are lost from my memory. Second, one of the meals was St.
Patrick's Day, and you've already seen my recipe for that.
Third, one of the meals was March Madness -- that's four
birthday's in March -- and they always pick Thai food and I can
never just make a big pot-o-curry. It takes me all day to cook
and it would probably take me all night to write. Maybe next
year.

But my April Fool's Day resolution is to try to stay more
current, so here is the Sunday Dinner Recipe equivalent of
closing your checking account and opening up a new one because
you just know you'll never get it to reconcile. (You know,
people really do that! I've known three!)

I made three things from _Moosewood Restaurant Cooks at Home_.

Greek Diced Vegetable Salad (p127). This one I changed enough
that I'll give you the whole thing here. You can compare it to
the book at your leisure.

3 cucumbers, peeled, diced (not seeded)
6 medium tomatoes, diced
3 red bell peppers, diced
3 scallions, finely sliced
6 Tbsp minced fresh parsley
6 Tbsp olive oil
6 Tbsp red wine vinegar (cheap, not balsamic)
juice of 3 lemons
4 garlic cloves, pressed
2 tsp dried greek oregano
1 14 oz can greek black olives, drained, whole, pitted
1 cup crumbled feta
salt and pepper to taste

Mix everything together and let marinade for an hour. Serve.

I was going to chop up some romaine if more people showed up.
It's a good way to stretch the salad, but there was plenty, so
I served it as is. I'd add the romain just before serving so
it wouldn't get soggy. As it turned out, I had leftovers, and
since there was no lettuce, it kept better.

Risotto with Carrots and Feta (p161)

Trader Joe's was out of Arborio, so I used regular long grain
white rice. I forgot the dill. I used the optional parsley.
I used my own vegetable stock. It came out okay. The feta was
domestic and less salty than greek feta. The stock had no
salt. It needed salt.

Chick Pea and Artichoke Heart Stew (p204)

A keeper. I ate a big bowl of it tonight and I may take more
to work tomorrow. I followed the recipe to the letter, but
doubled it. I even used the suggestion with the asterisk, but
I hid the jars (you'll have to read it to find out). I used my
own vegetable stock and used dried garbanzos, cooked in the
pressure cooker, instead of canned.

Bruce