"I'm not usually one for 'cute' recipe names," says Nava Altas in
The Vegetarian Family Cookbook, but she made an exception for this clever combination of couscous and tiny shell pasta. Personally, I'm a big sucker for cutesy names, so I'm glad she did.
Next to the "seashells in the sand" is a dish of cooked frozen bean and vegetable medley (broccoli, carrots, and green, black, white, and kidney beans) and fresh organic strawberries. For dessert, I baked miniature pecan tarts. This was "take two" on trying to make a pecan pie with only barley malt syrup for sweetener. I came up with the idea during our attempt at a sugar-free Lent, but learned the hard way that barley syrup bubbles up to an alarming degree when baked.
Verdict: The tarts were a success -- nutty and chewy with a hint of cinnamon, and not teeth-shatteringly sweet like regular pecan pie (oh, how I love it). Just a few bites of shells and veggies were left. 4 stars.
P.S. As an update to yesterday's Zaru Soba, shmoo had soba for dinner and lunch, and wants to know if I can make it for dinner again! He never goes on "food jags" where he wants the same thing over and over (this is the boy who once walked in the kitchen at breakfast and whined, "Aw, pancakes again?? We just had them yesterday!"). So I am amazed. Zaru soba is like the sleeper hit of the lunch box.