Bread, Wine, Salt

I have two methods of menu planning. The first is to sit down with my husband and decide which of our regular meals should be in rotation in a given week, and then make sure that our shopping list reflects the plan. It's easy, but it's a tiny bit boring. The second method is to pick up one of my many cookbooks and flip through it looking for recipes I want to try. A book which has been sitting on my shelf for a while, sadly neglected, is Supermarket Vegan . I picked it off the shelf last week and made a menu plan. I love this book. I am not a vegan, not even a vegetarian, but when I do eat meat it is grass-fed, free-range, humanely-raised meat, because I believe it is better for me, better for the animals and better for the planet. “But” say my friends, “that kind of meat is so expensive.” And they're right; it is. No one knows that better than the person who bought the rib-eye roast for the Beef Wellington at Christmas dinner. (Me!) Since we don't have a v...