Sunday

Pad Thai (recipe in the comments)
Cucumber salad

Shortbread dipped in dark chocolate
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This is a favorite of long standing. That said, we owned the cookbook it's from (Moosewood Cooks At Home - an excellent resource for a vegetarian chef!) for a long time before we tried it. "Why?", you ask. To be honest, because it has catsup in it. That seemed, well, gross. I'm not even sure why we got over it that first time, but we did, and the rest is history. Interestingly, I have since learned that this is not an uncommon shortcut. Regardless, do not be afraid. This is also a recipe that benefits from a bit of help in the kitchen. It's an easy recipe, but you must have everything ready before you start the stir fry. Having one person make the sauce and blanch the shoots and noodles, while the other does the rest of the prep makes it much faster.

Prep Notes
Difficulty: Easy with two, moderate with one
Chopping: Peanuts, garlic, carrots
Time: 40 minutes
Make ahead: It saves ok, but is best fresh.

Reaction
J: "I can eat Pad Thai at home??!??!"
M: "Catsup as you've never had it before."