For a starter we had a "Tomato & Bread Salad with Basil" that I made up. When I was packing Matt's lunch I cut off the end piece of the whole wheat bread that was starting to dry up. I cubed it and left it on a plate to finish drying during the day. For the salad I mashed 1 small clove of garlic with some salt. I chopped two large tomatoes (one red and one yellow) and mixed with the garlic. I chopped a handful of basil and mixed it in. I added a teaspoon or so of balsamic vinegar and tossed in the bread cubes. I tossed and served the two of us. This was good but I add some course salt when I served it that ended up being just a bit too much.
For the entree we had a curry from Berley's Flexitarian Table called "Lentil and Rhubarb Curry with Potatoes and Peas". I did not have the ginger or the shallots. I used all onion, oil in place of the ghee, and added a bit of prepared curry powder along with a bit of ground ginger. I doubled the red pepper flakes and upped the garlic cloves by one. I also used regular lentils in place of the french lentils and did no soaking ahead of time.
We both liked this. It did not work out as perfectly as the last time I made it but I thought it was still pretty good. I think trying to compare it to our carry out curries doesn't work since they rely so heavily on cream and fat to taste good. This is a nice healthy basic curry to make when ever you have some rhubarb around. I would say this could feed 4 if served with some bread.
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