Friday, February 8, 2008

Meatless Friday

Supper tonight is coming from a recipe in a book I found at the library called THe Vineyard Kitchen: Menus Inspired by the Seasons by Maria Helm Sinskey. The recipe is called Spinach and Sheep's Milk Ricotta "Pie". This savory cheesecake will be combined with a light salad and homemade bread to make what I hope is a nice meatless dinner. If you've never seen this book before, I highly recommend it for the wonderful recipes and interesting ways that seasonal foods are used.

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