Tonight's dinner was an attempt to use the veggies that had been languishing in our fridge the longest - four radishes and a head of cauliflower - along with some tofu for protein. Three white things that don't usually go together.
I used Mr. Bittman's "Braised and Glazed" recipe for the radishes, and they turned out really well! I had no idea cooked radishes were any good. Turns out, they're great - Scott says he likes them much better than raw radishes. They're mellow and a little bit sweet. (Quick instructions: bring a pound of radishes, a cup of stock and a little butter to a boil. Cover and simmer for 15 minutes until the radishes are soft, and then uncover to let the liquid evaporate.) I added two carrots and some turmeric, to give it some color.
I sautéed the cauliflower with an onion, and then sautéed the tofu with some wine (so it turned purple - more nice color!). I mixed it all together and served it over buckwheat noodles. Not exactly a masterpiece, but darn good given the random starting elements.
Still feeling the effects of this cold, so I think I'll go to bed early tonight and start on Birds Without Wings. Poor Scott will be up late studying - his last two exams are tomorrow and Saturday.