Complex vegetarian – adapted from this Epicurious recipe.  The crepes were delicious but a bit temperamental – I had to thin the batter a bit as the wild rice made them a bit bulky at first.  I added shredded fontina cheese to the mushroom filling, and the roasted red pepper sauce had a bit of balsamic vinegar for an interesting counterpoint.

Served with asparagus in shallot-dill butter.

Health in a bowl – totally vegan (until the cheese goes on) stew made from kale, mustard greens, cannellini beans, ditalini, tomatoes, onions, garlic, spices, and vegetable broth.

A crisp romaine salad with yet another variation of lemon-parmesan dressing (’cause y’all like it so much) accompanied.