Wednesday

Twice baked Tex-Mex potatoes (recipe in the comments)
Corn and pimento salad
Green salad with salsa verde dressing

Hot tea
Peanut butter cookies
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We LOVE our salmon stuff potatoes, so when saw this recipe I thought, "We have to try this!". It turned out a bit bland, but the additions we made were amazing. This is going to be a regular in the repertoire. The two sides were great with it too, though you could do one or the other and have plenty of food. The corn salad is very simple (1 1/4 cup corn kernels (defrosted, if necessary) + 1 2 oz jar chopped pimentos (drained) + 1 t oil, 2 t red wine vinegar, and cumin, salt, and cayenne to taste) and a great, colorful addition.

Prep Notes
Difficulty: Easy
Chopping: Potatoes, scallions
Time: 1 hour to bake, 30 minutes to finish
Make ahead: I bet these will re-heat well

Reaction:
"Another fantastic twice baked potato."

The kid report:
He ate an whole potato (yes, two halves!). Woah.

Tuesday

Cauliflower and potato sabzi (recipe in the comments from April 20, 2009)
Naan
Cucumber salad

Hot tea
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This is the dish that convinced T he liked cauliflower so much. Perhaps you have a confirmed cauliflower hater who needs a wake up call? If they like flavor, this is the recipe. Everyone we've served this to loves it and it seems to always turn out well. This is definitely one of our "curries" that I like best with bread instead of rice, but both work. The fresh cucumbers (not to mention potatoes!) from the farmers market make an incredibly good salad. Yum!

Prep Notes
Difficulty: Easy
Chopping: Cauliflower, potato, cucumbers
Time: 35 minutes
Make ahead: The re-heats very well.

Reaction
J: "Does sabzi mean curry?"
M: "Always yummy!"

Monday

Cauliflower and potato sabzi (recipe in the comments)
Naan
Cucumber salad

Hot tea
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This is one of our older Indian meals and it's gone through a lot of alteration in the years we've been making it. The premise is simple - potatoes and cauliflower in a well spiced tomato gravy. The vegetables get infused with a wonderful flavor and the aromas fill the house. It's truly wonderful. I love this with Indian-style bread to dip and soak up the sauce, but we have made it with rice. The spicing is cooled with a crisp, cold cucumber salad. You can certainly make this hotter with more cayenne, but we've actually toned it down over the years so the other spices come through a bit better.

Prep Notes
Difficulty: Easy
Chopping: Cauliflower, potato, cucumbers
Time: 35 minutes
Make ahead: The re-heats very well.

Reaction
J: "I really love Indian food."
M: "Perfect Indian at home."