Wednesday

Bean Bolognese (recipe in the comments)
Endive and oak leaf lettuce salad with rosemary balsamic dressing
Rosemary breadstsicks (the thin cracker-like ones)

Hot tea
Peppermint bark
______________________________________________________________
When you think of a Bolognese sauce, you think of a rich, meat-y sauce. This is a hearty, vegetarian version, giving you the same rich feel with a fresh vegetable taste and without as much fat. The recipe includes a can of mixed salad beans. We have easy access to these from Westbrae Naturals, but any bean mix or even a single type of bean would be fine. This is one of those recipes where we originally had it with a salad and cracker breadsticks. Since I made a note of this, we always have the same crackers. It makes the recipe seem special :)


Prep Notes
Difficulty: Easy
Chopping: Onion, carrot, celery, garlic, parsley, Parmesan
Time: 40 minutes
Make ahead: The sauce saves well. Make the fettuccine last minute.


Reaction
J: "I could have eaten two bowls! Mmmmmm."
M: "Mmmm, zesty beans ... and pasta!"