What I made:
- vegetarian fennel and mushroom risotto (based on this recipe). The next morning, I made panfried risotto cakes from the leftovers which I ate cold for lunch at work. Not bad at all!
- homemade pasta sauce made with fresh tomatoes, onion, red pepper and eggplant, served with pasta (adapted from this recipe)
- stir fry with (blanched) green beans, sliced onion, garlic and sambal oelek, served with pan fried potatoes and chicken.