The black bean burger recipe from Parents Magazine was so fabulous, I figured the recommended switch to chickpeas or garbanzo beans would also be a success. After all, we love the falafel recipe from a previous issue of the magazine.

One day last week, our office had a free lunch delivered by a drug rep. The menu was Tijuana Flats, a chain Mexican restaurant started by some local college kids that has done incredibly well with its fast food and HOT sauces with funky names. I was very impressed with the amount of food delivered because we are a large office and generally the amount set aside to allegedly serve 50-60 people only feeds 40 or less. So in case you were looking for a casual catering recommendation, this is my vote. Naturally, the salsa isn't special, but it's fresh. The same goes for the guacamole.

This week, I will feature a series of posts, the inspirations of which came from the fascinating cookbook, The Splendid Table's How to Eat Supper. It is more than just a list of recipes. The book also highlights little known facts, dispels myths, and makes specific grocery list recommendations. Perhaps after I highlight some fabulous experiences with the book, you will want to acquire one of your own.

When so many fresh ingredients are at your fingertips (especially during the winter time) it makes so much since to create a fantastic sandwich that mixes them all together. I enjoyed this so much because it was a fast creation and the flavors were fantastic.

This salsa went over so well at the group dinner, that I decided to take the same recipe and make it again in the form of enchiladas. Paul was confused because I used flour tortillas--which made it look more like burritos--instead of corn tortillas. However, it was quite the success because a few people came up specifically to shake my hands when it was done. As was common on those nights, there was a line for the food when I arrived, which gave me no time to take pictures. The above picture was a plate of leftovers we made for someone who was late. On the night of the enchiladas and Spanish rice, there wasn't a bite of anything left except the chips and salsa.

My mother-in-law sent me this very cool idea. I hope she wasn't thinking she wanted some of these for Christmas because I failed to catch the hint. I hope she was just thinking this would make a nice post on ELAR. The cards are 16 for $34.95. There are two copies of each design, which are well-photographed types of cookies yielding intriguing and beautiful card covers. On some of them, it took me a while to recognize what might be a cookie. This is important for people married to designers, which means food has to look good not just taste good.

This post refers to the product in the very front of the photograph. The plate was a sampler platter at a buffet. I created the dishes. Hopefully, recipes for the other dishes will be available soon.

This post focuses on delicious, quick meals and the estimated prices for making them. My goal is to help families prepare healthy menus in spite of the depressed economy.

Fried okra is special. Many people don't know what to do with it. And most people have had such bad experiences with it, they are afraid to try it again. We purchased some fresh okra from the Maitland Farmer's Market and it stayed in the refrigerator until I I decided I couldn't run away from it any more. I was going to have to find a way to cook it. I did a bit of research and created my own recipe for fried okra. Paul said he had never had such minimal batter on his okra and that he liked it that way. I was proud because I actually thought the vegetable was edible. Fried foods can find their way into the heart so easily.