Italian Ragout with Salad and Garlic Toasts
Broiled Tofu Steaks; Microwave Beets; Israeli Couscous
Taco Thursday / Left Over Bonanza
1. The italian ragout is basically veggies (I usually make this when I have extra squash, but you could throw in mushrooms or peas, too) sauteed with diced onions and a little bit of garlic until soft, then I add in some diced tomatoes (usually 3 - 4 or 1 can drained), some broth to cover it by about 1/2" or so, a 1/2 tsp or so of dried basil and oregano, let that simmer for about 20 minutes, then add in a can of garbanzo beans and either some fresh spinach or arugula (usually 1 cup per person) and let that cook until everything is hot and the greens have wilted down - about 10 more minutes. Today, I have a lot of kale so I will be using those as my greens and, because they are so tough, I will add them in with the diced tomatoes.