This week's menu

I've been craving broccoli and greens this week, which makes sense since we're transitioning to a new season and both help with cleansing and detoxing all that winter gloom.  And so, these were the featured ingredients in this week's menu.

The first entree combined a little mashed sweet potato comfort food with an early spring veggie, asparagus.  Since it still feels like winter, I thought this pairing worked well.  And the orange and green color contrast looks pretty groovy on the plate, too.

The second entree was a simple tofu stir-fry with bok choy, broccoli and carrots.  It's seasoned with toasted sesame oil to add a little bit of richness.

The final entree was a hearty Tempeh Stroganoff with broccoli.  I used Bionaturae's curly rombi pasta because it looks like little flying carpets, and sometimes we just want to escape from the world.