A combination of these two recipes:

http://www.greenkitchenstories.com/shakshuka-on-a-budget/?utm_source=rss&utm_medium=rss&utm_campaign=shakshuka-on-a-budget

And

http://www.vegetarianventures.com/2013/09/22/chickpea-dumplings-in-curry-tomato-sauce/

1/2 a bunch of asparagus spears (about 15-20 spears)
2 small baguettes (or one large one and you'll have bread leftover)
2 eggs, hard boiled (I'll bet poached would be great too)
2 tablespoons olive oil
2 tablespoons diced raw onion
2 tablespoons French mustard
1/4 cup red wine vinegar
lemon juice to taste
fresh dill
salt and pepper

Hard boil the eggs and set aside. Trim the asparagus by cutting off the woody ends and cutting the spears in half length–wise as best you can. Dice the red onion and put in a small bowl with the red wine vinegar, set aside the onions while you're doing the other parts of the sandwich.

In a large skillet over high heat, add a little oil. Sear the asparagus spears, about 3 or 4 minutes on each side. You want a little bit of char, so don't move the asparagus very often. Split two mini baguettes in half (or one large baguette) and remove a little of the doughy center so the asparagus and egg can fit inside. Toast the bread lightly. Smear with good mustard, a little olive oil. Top with sliced egg, 1/2 of the asparagus, dill, and spray a little lemon all over the interior of the sandwich. Season with salt and pepper.

The side:
http://www.twopeasandtheirpod.com/goat-cheese-lemon-pasta-with-kale/#_a5y_p=1439869
But with quinoa instead of pasta.

Wow, kale beets fig ricotta salad.  Adding hominy and cotija to my locro recipe? Yes!

Here are the links I used for inspiration:

http://witwhimsy.com/2013/01/17/plat-du-jour-03-grilled-kale-salad-with-beets-figs-and-ricotta/

And

http://www.saveur.com/article/Recipes/Classic-Locro-Hominy-Stew
- minus the meat and squash

 Really this is from Diane.

 What do I want to say about this. It was really good. Really really good. I am slowly getting better at doing Indian food (and slowly worse at doing Mexican).


For the curry:
2 acorn squash
1 fennel bulb
1 head cauliflower
1 red onion
1 can crushed tomatoes
1 can coconut milk
1 c. plain yogurt
1 lemon
2 clove garlic
1 tsp minced ginger
4 Tbsn Curry Powder
1 tspn each of Cumin, Tumric, Coriander, and Cayenne
2 Tbsn water
1 tspn salt

Roast the acorn squash ahead of time for 45 minutes at 350, cut in half and seeded.
Roast the fennel bulb whole for 20 mins at 350.

Chop the onion small and sautee until transluscent in a little oil. Add the garlic and ginger and the spices. Mix the water in and stir for 2 minutes. This brings out the oils of the spices.

Pour in the tomatoes, coconut milk and yogurt. Mix it up then add the cauliflower, chopped. Simmer for 5-10 minutes or until the cauliflower is a little soft.
Chop the squash and slice the fennel bulb, leaving out the tip tops as they get too tough to chew. If you have the fennel leaves, dried from baking, toss those in. It won't hurt anything.
Simmer for 5 minutes, then squeeze lemon juice over it all. The lemon juice right at the end brings the whole dish together. Don't skip this step. And don't skimp on the juice. Get a few lemons if you'd like. Also, you could add some fresh garam masala and chopped cilantro if you have it around.

For the Bread:
1½  flour
1 tspn salt
1 Tbsn baking powder
Black Pepper
Dried Oregano
Dried Parsley
Dried Basil
Any other dried herbs you have on hand.
1 Tbsn cider vinegar (really just to get the baking powder to react)
¼ cup sourdough started if you have it
½ cup water

Mix the dry ingredients together, pour over the water and vinegar and mix until you get a soft but dense ball that mostly holds its shape.
Toss in the oven at 350 for 25 minutes

Balsamic Dip:
¾ cup olive oil
½ cup balsamic vinegar
1tsp salt
1 tspn black pepper

Mix ingredients with an Immersion blender. The blender is really key. It makes the dip nice and thick, to stick to the bread.