Two weeks of menus

With the pressure of Thanksgiving now past, I'm finally able to post some photos of the last couple of weeks of menus.  There's been lots of orange on the plate from winter squashes and yams.  I've been trying to vary these seasonal standards a bit, using fall vegetables such as butternut squash, pumpkin, and parsnips in unique ways, adding some warming flavor combinations such as chipotle, agave and lime, curry and coconut, and cinnamon and cumin.  I almost wish it would snow!

A trio of warming favorites

Pistachio Crusted Tofu with Apple Cider Oven Roasted Root Vegetables and Sesame Kale Sautee 

Pumpkin and Sage Penne with Snow Peas, Pistachios, and Shiitake Mushroom

Spinach, Pumpkin and Chickpea Coconut Curry with Brown Rice

Southwestern Pinto Bean Quinoa Pilaf with Cumin Spiced Zucchini

Baked Tofu with Curried Pumpkin Risotto and Green Bean Mallum

Moroccan Lentils with Brown Rice, Sauteed Greens and Toasted Pine Nuts