Mark Bittman's White Fish Curried with Zucchini

Mark Bittman's White Fish Curried with Zucchini
 ...and Russet Potato
Roasted Parsnips, Carrots, and Acorn Squash

Spicy Peanut Stew with Ginger and Tomato

Spicy Peanut Stew with Ginger and Tomato
 ...with chickpeas
Sautéed Lacinato Kale with Onions
Long Grain Brown Rice

Steamed Tofu with Black Mushrooms and Bok Choy

Steamed Tofu with Black Mushrooms and Bok Choy
Short Grain Brown Rice

Pizza

Pizza
 ...with spinach and crimini mushrooms
 ...with ham and pineapple
Salad with apple, cried cranberries, cucumbers
 ...with optional goat cheese and roasted walnuts

Regular: pizza

Fresh Ramen Two Ways

Fresh Ramen Two Ways
 ...with Vietnamese Braised Beef Stew (Bo Kho)
 ...with Braised Tofu and Daikon in Miso Broth
Stir-Fried Choy Sum

New: Vietnamese Braised Beef Stew (Bo Kho) (by David Tanis, NYTimes Cooking)

Chicken Legs with Muhammara Sauce

Chicken Legs with Muhammara Sauce
Spiced Carrot Cauliflower Soup
Pita Crisps

Caramelized Garlic Tart

Caramelized Garlic Tart
Spinach Salad with Roasted Beets, Pomegranate Arils, and Mandarin Orange
 ...with optional goat cheese
Semifreddi's Sweet Batard

New: Caramelized Garlic Tart (by Yotam Ottolenghi, Plenty: Vibrant Vegetable Recipes from London's Ottolenghi. San Francisco:Chronicle Books, 2011)