This weekend I cooked my first meal for non-family members. No one collapsed after eating it, so I guess it came out pretty well. :)
I served up what is becoming my “specialty” (if you can call it that), Pasta Fagioli from Lorna Sass’ book. As a side dish, I tried out a new recipe from the Moosewood at Home cookbook, Seasoned Tempeh. It was simple enough—strips of three-grain organic tempeh sauteed in a basic marinade with soy sauce at its base. The end result was decent—I wouldn’t use it as a main dish, but it was a good side dish and probably would have been good in a salad.