Spicy coconut soup with enoki mushrooms, tofu, lotus root, onion and bean sprouts. Then, topped with cilantro, crushed peanuts, Sriracha and a squeeze of lime. This recipe warmed me up during the blizzard, and made enough for 3 big meals!



Finally, when I got back in town after traveling to Chicago--and having an amazing early meal at Longman and Eagle!--I got back to the cooking. Farfalle with artichoke hearts, vegetarian sausage, homemade pesto, spinach and feta. And to use the last of my brown bananas, I opted for cookies (not muffins, as I'd planned) with oatmeal and chocolate.